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Thursday, January 18th, 2018

Creole Shrimp with Cheddar Grits

Chef, author, restauranteur Tanya Holland is in the kitchen today making a Southern favorite, creole shrimp with cheddar grits. When done, she recommends adding spinach to the dish, but not before, so it doesn’t disintegrate. Top the dish with some fresh lemon juice.

Get the Recipe to the Shrimp and Grits >>