(Pic of Chef Corey Rice)
Chicago-based celebrity chef and owner of Chef Corey’s Kitchen, Corey Rice, has been making waves in the culinary world since 2016 with his debut performance on the Fox’s Season 7 of MasterChef. After making his first major television appearance, Chef Corey’s notoriety landed him the roll of featured chef at some of the US’s top culinary events including the Taste of Chicago, SOBE Wine & Food Festival, RibFEst Chicago, Chicago Gourmet and the Black Women’s Expo.
Chef Corey has had the privilege of reinventing the menus at some of Chicago’s top restaurants include Eleven/Eleven West Loop Chicago, Bar22 South Loop, Bracket Room UIC village, BBQ Supply Hyde Park, The BudLong Hot Chicken Hyde Park, and The Entrance Bar and Grill Harvey Illinois. Chef Corey has also provided his personal chef services for several known personalities, including Radio FM Big 95.5, WGCI 107.5, Grammy winner DJ Kid Capri and legendary radio personality Ramonski Love, Leon Rodgers, as well as with many television networks, such as Fox News, WGNTV Midday News, and WCIU Jam Show Recently Chef Corey was featured in an article in Food and Beverage Magazine’s April Covid-19 Special Edition.
With all of this nothing has been worth more than working with the community of Chicago and small non-profit that help our urban youth. Since his venture with Chef Life, Chef Corey has been blessed to work with a program called Monster Education Foundation who establishes a college savings fund for urban students starting at 6th grade.
“My love of cooking started in my Mother's Kitchen”
Recently, Joessy, FOH®’s Digital Content Manager, got the opportunity to sit down with Chef Corey during an IG Live to discuss his background, what the chef world looks like through his eyes, and his love for soul food.
Check Out the IG Live with Chef Corey Rice (Please have this lead to https://www.instagram.com/tv/CLNqx7TFqW3/?igshid=1j9j83bm66wqx)
(Pic of Shrimp & Grits)
Love shrimp & grits? Follow Chef Corey’s recipe and create your own shrimp & grits dish.
Ingredients:
1 cup of grits
2 cups water
2 cups chicken broth
salt to taste
2 tbsp butter
1/2 cup Shredded Gouda Cheese
1/4 cup Shredded Monterey jack cheese
1/4 cup of Farmers Cheese from lifeway foods
1 lb shrimp (peeled and deveined)
3 Strips of Thick Cut bacon
1 shallots sliced thin
2 Chicken Andouille Sausage links
1 garlic cloves chopped
1/2 cup chicken broth
1 tbsp lemon juice
Directions:
Grits:
Bring water and chicken broth to boil in a medium pot and add salt for taste. Add grits and lower heat to medium-low heat. Cover and let it simmer for about 15 minutes. Stirring occasionally.
Once grits are cooked like you prefer take it off the heat. Add in butter and cheese, stirring until all ingredients are melted together.
Shrimp:
Make sure the shrimp are peeled and devein.
Cut the bacon into small diced pieces, take the shallot and remove the husk skin, and slice the shallots, (please be careful the shallot peeled are slippery) make sure you clean all the husk skin from the area.
Next peel the garlic clove, smashing and minc the garlic. Finally cut the Andouille Sausage into full moon circles
In a medium cooking pan, over medium heat, cook diced bacon until brown and crispy. Remove the bacon pieces onto a paper towel and set aside the bacon drippings.
Next add shallots and Chicken Andouille to the pan with bacon drippings, and saute them in the drippings until golden
Add the minced garlic, chicken broth and lemon juice stirring all ingredients bringing them to a simmer.
Finally Add the shrimp in the pan ingredients and cook until the shrimp turn pink and opaque on one side. Flip shrimp to the other side and let it cook until that side also turns pink and opaque. Please do not over cook the shrimp. It should take no longer than 5 to 7 minutes to finish after you add the shrimp.
Remove the pan from the heat.
Add grits to the bowls, in the center of the fruits add the shrimp mixture to the center of the grits and spoon in some of the juice from the pan. And let's eat