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Chef Jesse Jones serves up some delicious soul food for Black History Month

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Local chef and caterer Jesse Jones is celebrating Black History Month serving up popular soul food, with a healthier twist.

Chef Jesse's Smothered Shrimp

  • Chef Jesse's essence spice
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp kosher salt
  • 1tsp sweet paprika
  • 1tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/2 tsp crushed red pepper
  • 1/2 tsp fresh thyme , fine minced
  • 1/2 tsp fresh rosemary, fine minced
  • 1/2 tsp fresh tarragon, fine minced
  • 6 Shrimp (21/25)
  • 1/2 cup unsalted butter ( 1 stick)
  • 1/4 cup grape seed oil
  • 1 1/2 tsp fresh minced garlic
  • 1/2 cup red peppers
  • 1/2 cup yellow peppers
  • 1/2 cup all purpose flour
  • 1/2 cup Shrimp stick
  • 1 scallion , sliced for garnish.


  1. In a small bowl, combine Chef Jesse's spice blend, then mix with the shrimp. Marinate in the fridge for 4 hours or overnight for more flavor -- I recommend overnight.
  2. In a sauté pan, melt butter and oil. On medium heat, quickly sauté shrimp on both sides. Remove from pan quickly, set on a plate.
  3. Sauté garlic and peppers for 1 minute. Add flour to make a roux. Stirring all the time, add shrimp stock. Let sauce get thick, then adjust seasoning. Add seared shrimp back into the pan and stir to heat shrimp through.
  4. Serve over cheese grits. Finish with scallion and hint of butter (optional)

Chef Jesse's cheese grits

  • 4 cups water
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 1/2 cup butter
  • 1 cup old fashioned grits
  • 1 cup heavy cream
  • 1 cup cheddar cheese
  • 1 cup pepper jack cheese


  1. Bring water to a boil in medium pot.
  2. Add the salt, pepper and butter and gradually whisk in the grits. Continue to stir, reduce the heat to medium, cover and cook for 30 minutes stirring frequently, adjust heat if necessary. Add cream, whisk well, add cheese and adjust to taste.
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