extras

1. Collect shrimp, blackened spice. and unsalted butter or veggie broth. Shrimp can be fresh, frozen, with or without shell, or substituted with prawns.

2. Heat the butter or veggie broth over a pan on medium-high heat.

3. In a small bowl, fill with enough blackened spice to coat the shrimp.

4. Cook the shrimp in your pan for 2-3 minutes on each side. The shrimp will be ready when they’re slightly pink.

5. Serve on top of grits with any other toppings.

Instructions

1. Bring your water to a boil.

2. Add the grits to your water, stirring regularly until grits begin to thicken. Add more grits gradually as needed (they’ll be ready when most of the water is absorbed and the grits are al dente).

3. Lower heat to low temperature and add your salt, garlic, pepper, and butter. Continue to stir occasionally. Cover the pan and let rest.

4. While your grits finish, heat oil in a sauce pan on medium-high.

5. Dice your onion and pepper into small pieces and place them in your frying pan. Keep them moving in order to avoid burning. They’ll be done when fragrant and the onions are slightly translucent (about 2-3 minutes).

6. Once done, plate your grits in a bowl, topping with your cheese and cooked veggies (and any added proteins).

TIP: It’s important to take your time with grits. If you don’t let them cook for long enough, they’ll come out grainy, and if you cook them for too long, they’ll get hard.

TIP: If you’re adding bacon or sausage, you can cook it at the same time as your veggies. It’s best to keep your ingredients separate, though you can cook them in the same pan if that’s what you have.

ABOUT PO’SHINES

Po’Shines Cafe De La Soul (located on 8139 N Denver Ave, in North Portland), was established in 2003. Founded by the Black community leaders at Celebration Tabernacle (est. 1988), it has served as a staple for both community work and authentic Southern soul food for over 30 years.