This recipe was adapted from an Episode of Top Chef, and the man making it is Chris Scott, a contestant from the show.
**Ingredients**
for 6 servings
For the grits:
2 cups chicken stock
4 cups whole milk
½ cup butter
2 teaspoons salt
2 cups cornmeal
For the Pepper Pot Shrimp:
2 tablespoons oil
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
½ large red onion, diced
½ scotch bonnet pepper
12 spears okra, chopped
1 large tomato, diced
½ cup chicken stock
2 tablespoons jerk seasoning
10 jumbo shrimps, peeled and deveined
2 teaspoons salt
1 teaspoon sugar
2 bunches italian parsley, chopped to serve
**Preparation**
1. In a heavy pot, add the chicken stock, butter, and milk, and bring to a simmer over medium heat. Gradually add in the grits a little at a time, stirring until creamy. Remove from the heat. 2. Add oil to a large pan over medium-high heat. 3. Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds. 4. Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent. 5. Add in the okra and cook for 1 minute. 6. Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes. 7. Season the stew with salt, pepper and sugar. 8. Place shrimp on top of the okra stew. After two minutes, flip the shrimp and cook for 1-2 minutes, until cooked through. Sprinkle the stew with chopped parsley. 9. Serve the shrimp stew over the grits. 10. Enjoy!
For the **okra** he is using iced salt water. This can help keep the okra from getting too slimy when you cook it. My mom used cold water with vinegar added.
1 Comment
Recipe from: [Tasty](https://tasty.co/recipe/pepper-pot-shrimp)
This recipe was adapted from an Episode of Top Chef, and the man making it is Chris Scott, a contestant from the show.
**Ingredients**
for 6 servings
For the grits:
2 cups chicken stock
4 cups whole milk
½ cup butter
2 teaspoons salt
2 cups cornmeal
For the Pepper Pot Shrimp:
2 tablespoons oil
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
½ large red onion, diced
½ scotch bonnet pepper
12 spears okra, chopped
1 large tomato, diced
½ cup chicken stock
2 tablespoons jerk seasoning
10 jumbo shrimps, peeled and deveined
2 teaspoons salt
1 teaspoon sugar
2 bunches italian parsley, chopped to serve
**Preparation**
1. In a heavy pot, add the chicken stock, butter, and milk, and bring to a simmer over medium heat. Gradually add in the grits a little at a time, stirring until creamy. Remove from the heat.
2. Add oil to a large pan over medium-high heat.
3. Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds.
4. Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent.
5. Add in the okra and cook for 1 minute.
6. Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes.
7. Season the stew with salt, pepper and sugar.
8. Place shrimp on top of the okra stew. After two minutes, flip the shrimp and cook for 1-2 minutes, until cooked through. Sprinkle the stew with chopped parsley.
9. Serve the shrimp stew over the grits.
10. Enjoy!
If you are wondering “what the hell is jerk sauce” [here is a guide to making some](https://www.islands.com/best-jamaican-jerk-sauce), or you can use a commercial jerk spice blend with a little soy sauce and brown sugar added and that will do, or you can make your own jerk seasoning blend like [this guide demonstrates](https://www.chilipeppermadness.com/chili-pepper-recipes/spice-blends/homemade-jamaican-jerk-seasoning/).
For the **okra** he is using iced salt water. This can help keep the okra from getting too slimy when you cook it. My mom used cold water with vinegar added.