While TPT’s weekly public affairs show “Almanac” is highly regarded for covering the stories that matter most to Minnesotans and providing important local context on national headlines, sometimes the team likes to get cooking. Literally. On the July 12, 2024 show, we invited two of the cofounders of Appetite for Change to cook up some of their favorite dishes from their cookbook – and we share them with you so you can try them out at home.
Jerk Shrimp and Cheese Grits
Recipe from Appetite for Change Cookbook
Serves 4-6
Ingredients:
1 pound shrimp, peeled and deveined
1 to 2 tablespoons Jerk Seasoning (recipe below)
3 cups chicken broth
½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 cup regular grits
8 ounces cheddar cheese, cubed
¼ cup milk
1 to 2 tablespoons vegetable oil
Salt and pepper to taste
Grated sharp white cheddar cheese (optional)
Instructions:
Generously season the shrimp with the Jerk Seasoning and set aside.
In a medium saucepan set over medium-high heat, bring the broth, salt, pepper, and garlic powder to a boil. Slowly whisk in the grits until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Stir in the cubed cheddar and milk. Continue simmering 15 to 20 minutes until the grits taste cooked. Season to taste.
Film a large skillet with the oil and set over high heat. Sear the shrimp until they begin to turn pink on each side, about 2 minutes per side.
Ladle the grits into individual bowls, then arrange the shrimp on top of the grits, and garnish with the shredded cheese.
Jerk Seasoning
Makes about 1 cup
Ingredients:
1 tablespoon black peppercorns
1 ½ teaspoons dried thyme
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
5 scallions
1 habanero pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
3 garlic cloves
1 shallot
½ teaspoon grated fresh ginger
Directions:
In a spice grinder or a food processor, grind together the peppercorns, thyme, salt, allspice, cinnamon, and nutmeg.
In a food processor, pulse together the scallions, habanero pepper, jalapeno pepper, garlic, shallot, and ginger. Pulse in the dry ingredients. Transfer to a lidded jar and store in the refrigerator for up to 3 weeks.
Sustain-a-Snacks
Recipe from Appetite for Change Cookbook
Makes about 20 snacks
Ingredients:
2 cups rolled oats
½ cup cacao nibs
¼ cup flax seed meal
½ cup hemp hearts
½ cup roughly chopped dried cranberries
½ cup lightly toasted unsweetened coconut flakes, plus more for coating
½ cup roughly chopped walnuts
1 cup peanut or other nut butter
2 teaspoons pumpkin pie spice
1/3 cup honey or agave syrup
1 teaspoon vanilla
Instructions:
In a large bowl, stir all of the ingredients together with 2 tablespoons water until they stick together. Add more water as needed. Refrigerate for 30 minutes.
Using your hands, shape the dough into about twenty 1-to-2-inch balls. Roll these in more coconut and store in the refrigerator.
© Twin Cities Public Television - 2024. All rights reserved.
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