I saw this recipe for Shrimp in Grits in this month’s Bon Appetit Magazine and thought it would be the perfect brunch on our Mountain weekend. I’ve also been hanging on to some really quality grits from Bradley’s Country Store Milled Grits in Tallahassee, FL and have been dying to try them. I’ll tell myself that the stars aligned.
This meal is not recommended by your cardiologist, trainer or the CDC but we walked 4 miles up hills to prepare our hearts for this decadent dish. As a food advisor (trying not to use the word “foodie”), I advise you to try this (on a special occasion for a big enough group to finish all the grits).
I grew up eating a good amount of grits in Florida – although we tend to get them for dinner with fried fish, hush puppies and cole slaw. My Mom and I always sneak cheese in the grits despite my Dad’s purist wishes to keep them plain. Now, I’ll be insisting to add jalapeno because it was such an amazing addition (crunch, spicy, fresh = hello!). Speaking of, this dish would be just as perfect without the shrimp. If you are on a budget just skip the shrimp and make the rest (while abiding by all the other rules I’ve made up in this post).
- 1 cup yellow grits (not instant)
- 1 cup (or to taste) grated sharp white cheddar
- 1 tablespoon unsalted butter
- 1 jalapeño, seeded, diced
- 1/4 cup half & half
- Kosher salt, freshly ground pepper
- 1/2 cup 1/3″ bacon lardons
- 3 garlic cloves, minced
- 2 tablespoons (1/4 stick) butter, divided
- 1 pound large shrimp, peeled, deveined
- 1/4 cup (or more) beer
- 1/4 cup low-salt chicken stock
- 4 large eggs
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped chives
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.
Meanwhile, heat a large heavy skillet over medium heat. Add bacon; sauté until fat begins to render, about 5 minutes. Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.
Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg. Sprinkle tarragon and chives over.