Papa Ed’s Shrimp and Grits

This recipe for shrimp and grits is Marcus Samuelsson’s homage to his executive chef at Red Rooster in Harlem, Ed Brumfield. Adapted from Samuelsson’s The Rise: Black Cooks and the Soul of American Food, the result is hands-down the best shrimp and grits we’ve ever had the pleasure to devour.

[Read our review of The Rise.]

It includes okra, diced small, in a tomatoey sauce that’s a delicious counterpoint to rich, cheesy, creamy stone-ground grits. We used fresh okra, as the recipe specifies, but we suspect frozen okra would work fine if you want to make this when okra is out of season, or if you can’t find fresh. (I like to buy an extra pound of beautiful okra during the season, which I trim and freeze in a zipper bag, just to have for such moments. It freezes beautifully.) Just let it thaw before you dice it.

Samuelsson’s recipe calls for making the grits first, then the sauce and shrimp. We have flipped the order, so the two can be finished around the same time. Make the sauce, which simmers for 20 to 25 minutes, and while it is simmering, start the grits. Add the shrimp to the sauce once the grits are done or nearly done.

Ingredients

3 tablespoons vegetable oil

1/4 cup small-diced celery