Stuffed Shrimp & Grits Collard Green Rolls

I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. This Virtual Potluck explores Black food through the lens of Afrofuturism. Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, liberation, culture, and technology.

Cook and share the inspiring recipes by checking out the list of participants below. Follow each participant and continue the discussion with us on social media using the hashtag #BHMVP2022!

The African Diaspora & Afro-Futurism

When deciphering a modern take on recipes that reflect Afrofuturism and the African Diaspora, I wanted to develop a recipe that had classic and traditional flavors, with a modern take. Stuffed Shrimp & Grits Collard Green Rolls is what came to mind, and each component of this recipe represents a medley of the history of the African Diaspora.

Historically, Africa is home to leafy greens, rooted vegetables, beans, and various different plant crops across its land. This recipe represents the abundance of leafy greens found in Central and Western Africa.
On the other hand, the shrimp and grits stuffing are traditional to Low Country cooking, from Georgia’s coast–to Louisiana’s creole flavors—a mixture of French, Spanish, and Haitian cuisines.

Taste, Look & Feel

The crunchiness of the outside layer of the steamed collard greens, combined with the creamy, traditional creole medley of shrimp & grits—creates an array of texture, and flavor.

The vibrant look of the collard green rolls, wll be gardnished with herbs, with a side of roumalade sauce for dipping.

The feel of this recipe, reflects the modern take of traditional Diaspora flavors, combining punch; all while representing the multifaceted tastes and zest of Africa, as well as Gulluh, and Low Country cuisine.

In essence, this recipes plays homage to the African Diasporaa; mixing creeole flair–all topped off with a creamy, creole roumalade sauce for dipping.

Full Participant List

Fonio Bundt Cake with Hibiscus Glaze by A Classic Twist

Collard Green Hand Pies by A Girl Called Adri

Sweet Potato Wedges with Peanut Dipping Sauce by Big Delicious Life

Sweet Potato Biscuits by Black Girls Who Brunch

Chicken Plantains and Vegetables by Black Peoples Recipes

Bobo de Camarao (Brazilian Shrimp Stew) by Brazilian Kitchen Abroad

Salted Caramel Chocolate Tart with Candied Peanuts by Britney Breaks Bread

Vegan Coconut Cake with Lime Glaze by Chenée Today

Fried Green Tomato BLT by Coined Cuisine

Shrimp Po’ Boy Salad by Collards Are The Old Kale

Warm Brewed Zobo Drink by Dash of Jazz

Sorrel Martini Popsicles by Dish It With Tisha

Fish Patties with Pontchartrain Sauce by Dude That Cookz

Stuffed Shrimp & Grit Collard Green Rolls by Fior

Spicy Berbere Lentil Chili by Flights and Foods

Sankofa Bowl w/ Suya Duck Breast by Food Fidelity

Brown Stew Pineapple Chicken with Roasted Groundnuts by Geo’s Table

Caribbean Fish and Chips with Tamarind Sauce by Heal Me Delicious

Champurrado Custard by Global Kitchen Travels

Curry crab stuffed dumplings by Home Made Zagat

Nigerian Chapman Cocktail by Immaculate Ruému

Dragon Fruit Pineapple Rum Punch by Jamieson Diaries

Smothered Okra & Tomatoes by Kenneth Temple

Brown Butter Sombi –  Coconut Rice Pudding Brulee by Meiko And The Dish

Coffee and Bourbon Braised Short Ribs by My Pretty Brown Fit + Eats

Fig Cake with Tamarind Glaze by My Sweet Precision

Coconut-Lime Cornmeal Tres Leches Cake by Savor and Sage

Salmorejo (Stewed Crab) over Garlic Grits by Sense & Edibility®

Mango Cake and Coconut Cream by Sims Home Kitchen

Sous Vide Ox Tail with Coconut Rice by Sweet Tea + Thyme

Yam Gnocchi served with Oxtail Peppersoup by The Food Disciple

Brown Butter Brulé Bean Pie by The Queen of Yum

Black Eyed Pea And Cornbread by The Vgn Way

Salmorejo (Stewed Crab) over Garlic Grits by Sense & Edibility®      

Brown Butter Brulé Bean Pie by The Queen of Yum

Kosher Lite Participant List

Sweet Potato Wedges with Peanut Dipping Sauce by Big Delicious Life

Vegan Coconut Cake with Lime Glaze by Chenée Today   

Fish Patties with Pontchartrain Sauce by Dude That Cookz

Spicy Berbere Lentil Chili by Flights and Foods      

Sankofa Bowl w/ Suya Smoked Duck by Food Fidelity

Smothered Okra & Tomatoes by Kenneth Temple

Brown Butter Sombi –  Coconut Rice Pudding Brulee by Meiko And The Dish

Coconut-Lime Cornmeal Tres Leches Cake by Savor and Sage

Black Eyed Pea Hummus And Cornbread Crackers by The Vgn Way         

Vegan Participant List

Sweet Potato Wedges with Peanut Dipping Sauce by Big Delicious Life        

Vegan Coconut Cake with Lime Glaze by Chenée Today              

Black Eyed Pea Hummus And Cornbread Crackers by The Vgn Way    

Vegan/Vegetarian Participant List

Sweet Potato Wedges with Peanut Dipping Sauce by Big Delicious Life        

Vegan Coconut Cake with Lime Glaze by Chenée Today        

Black Eyed Pea Hummus And Cornbread Crackers by The Vgn Way         

Spicy Berbere Lentil Chili by Flights and Foods        

Brown Butter Sombi –  Coconut Rice Pudding Brulee by Meiko And The Dish        

Coconut-Lime Cornmeal Tres Leches Cake by Savor and Sage        

Keto/Paleo Participant List

Caribbean Fish and Chips with Tamarind Sauce by Heal Me Delicious

Pescatarian Participant List

Sweet Potato Wedges with Peanut Dipping Sauce by Big Delicious Life

Vegan Coconut Cake with Lime Glaze by Chenée Today

Shrimp Po’ Boy Salad by Collards Are The Old Kale

Fish Patties with Pontchartrain Sauce by Dude That Cookz

Spicy Berbere Lentil Chili by Flights and Foods

Brown Butter Sombi –  Coconut Rice Pudding Brulee by Meiko And The Dish

Coconut-Lime Cornmeal Tres Leches Cake by Savor and Sage Black Eyed Pea Hummus And Cornbread Crackers by The Vgn Way