Chef Marcus Samuelsson shows T.J. Holmes how to make shrimp and grits

Samuelsson is out with his new cookbook, "The Rise: Black Cooks and the Soul of American Food."
3:56 | 10/28/20

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Transcript for Chef Marcus Samuelsson shows T.J. Holmes how to make shrimp and grits
Now to another round of delicious food from chef Marcus samuelsson, his new book "The rise: Black cooks and the soul of American food" is out now. T.J., you got to go to the roost. To the Harlem restaurant. I got to go to the Harlem I cooked a dish with him. You cooked? Yeah, helped put lime on the shrimp. It was very -- it was important. It was an important move. That's all you did? Okay. Look, I want everybody at home just to take a moment and be honest with yourselves and when I say black food, what's the first thing that comes to mind? And for a lot of people that's soul fo southern food, right? Fried chicken, ham hock, macaroni and cheese, collard greens and what Marcus is trying to do is highlight that black cooking is not just one thing and he now wants plaque cooks and black culinary excellence to reclaim their place in American history. Chef Marcus samuelsson believes food is about more than just the When you just eat like this, you're missing the whole point. Reporter: In his new book "The rise" he set out to not only share delicious recipes but celebrate the many contributions of black cooks and creator. Once you start thinking about a food, not just what's coming on a plate in a restaurant, who made the food, where did it come from? Oh, it came from Africa, it came from the south. Or the great migration. Reporter: His dook cookbook is filled with 150 recipes in honor of top chefs, writers and activists. I was not surprised we -- you can't really find us and our legacies when you look at the history books of American food, but the contribution of black cook America and to American food is unbelievable. How would you put into terms what this pandemic has done in terms of decimating your industry? The smaller businesses that actually are the fabric, this is actually what the restaurant industry looks like, right, they're closing one by one by one. I don't know what is going to happen. If something is going to come out of this it will be the beginning of something new so I have to stay positive. We met up at red rooster that resides in his toring Harlem. The walls filled with items special to the black community and in particular the neighborhood. Every time something new comes in -- This is the part of any new black experience. Then, of course, we went to the kitchen. I was told we're making shrimp and grits. This looks like sometime In honor of papa Ed shrimp and grits. He starts off with putting sausage, a little bit of onion and garlic. All right. Want to sweat that off. I'm going to add a little bit of okra and cauliflower. What? And add in shrimp and these are going to cook quick. How many minutes. Like two minutes or so. They're done. This is done. It's just going to simmer down, squeeze citrus into that. This is the job he gives me? T.J., just squeeze some of this. Yeah. This shrimp should be just like this, not curled up too much because T's overcooked. Oh, my gosh, that is gorgeous. Marcus, this is unreal. Telling a story, right? Uh-huh. Man, that was so good. The shrimp and grits. Thank you for bringing us some. We appreciate that. I was going to say. Selfish. That was days ago I did this. It was getting old so I ate it no, guy, to his point there this is a matter of making sure you don't see black cooks and black cooking as just one thing. It's not and there's just such a rich history part of American hist he's telling story, yes, it is a cookbook with recipes in there but there are stories that go with the times now that a lot of interest and interesting black people reclaim their part of American history is what the book is about. Thank you so much for that, T.J. Can you get the recipe on goodmorningamerica.com. Coming up, virtual beauty school.

This transcript has been automatically generated and may not be 100% accurate.

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