Just in Time for the Holidays, Snoop Dogg Drops Recipes From His Latest Cookbook

By Angela Johnson

From his time on VH1’s Martha & Snoop’s Potluck Dinner Party to his bestselling book of soul food recipes, “From Crook to Cook,” Snoop Dogg has shown us that he can get down in the kitchen.

Now, the D.O.-Double-G. is back with a follow-up to his successful cookbook debut – and this time, he brought a friend along. “Snoop Dogg Presents Goon with the Spoon” is a collab with Bay Area rapper Earl “E-40” Stevens, a.k.a “The Goon with the Spoon.” The book features over 65 recipes for every meal, along with colorful photos inspired by both rappers’ favorite recipes…and, of course, their mutual California love.

“E-40 is my big homie, my brother, my mentor. He paved the way for me on the West Coast,” Snoop said in a statement shared with The Root. “Watching him expand his love for food and cooking over the years to his many successful businesses is some boss-level shit. Which is why ‘Snoop Dogg Presents Goon With the Spoon’ had to be the next cookbook, ya dig?”

Flamin’ Hot Cheetos Mac ’n’ Cheese Bites, Cognac Mashed Potatoes and Purple Popsizzles are just a few of their creative takes on classic dishes and drinks.

So if you’re looking to add a little Cali flavor to your holiday menu, Snoop shared a couple of recipes from the book with us:

Ridin’ Dirty Shrimp ’n’ Grits

Shrimp and grits are a Southern staple, so this recipe is sure to be a favorite at your holiday brunch.

“We like to add a little crunch to our shrimp and grits, so make sure to fry that bacon hard!” Snoop says.

For The Grits

• 1 tbsp unsalted butter
• 1 cup [140 g] stone-ground grits (not instant)
• 2 cups [480 ml] low-sodium chicken broth
• 1 cup [240 ml] whole milk
• 1/4 tsp salt
• 1 cup [80 g] shredded sharp Cheddar cheese

For The Shrimp

• 4 slices bacon (not thick cut), cut crosswise into 1/2 in. [13 mm] pieces
• 1 lb [455 g] 21/25-count shrimp, peeled and deveined
• 3 green onions, thinly sliced, with 1 Tbsp dark green parts reserved for garnish
• 2 tsp hot sauce, preferably Crystal
• Salt and cracked black pepper

To Make The Grits

1. In a medium saucepan over medium heat, melt the butter. Add the grits and cook until lightly toasted for about 2 minutes. Add the chicken broth, milk and salt. Increase the heat to medium-high and bring to a boil.
2. Lower the heat to medium-low, cover, and simmer, stirring occasionally, until thick and creamy for 30 to 40 minutes. Remove the pot from the heat and stir in the cheese. Cover to keep warm.

To Cook The Shrimp

1. In a large skillet over medium heat, add the bacon and cook until browned and crisp, 7 to 8 minutes, turning once halfway through cooking. Meanwhile, line a large plate with paper towels. Using a slotted spoon, transfer the bacon to the paper towel–lined plate. Discard all but 1 tbsp of the fat from the skillet.
2. Increase the heat to medium-high and add the shrimp and the green onions. Cook until the shrimp is pink and opaque throughout for 4 to 5 minutes. Remove from the heat, stir in the bacon and hot sauce, and season with salt and pepper.
3. Ladle the grits into individual bowls and top with the shrimp. Garnish with the reserved green onions and serve.