Shrimp & Grits with a Fried Egg

Shrimp Grits 2 Shrimp & Grits with a Fried Egg

I came back home from Miami with a pound of grits in my bag, just because I could.

Shrimp Grits 1 Shrimp & Grits with a Fried Egg

Grits are popular in the southern states – they’re made of cornmeal, simmered until thick, just like cream of wheat. (Did you love cream of wheat as a kid? I still do. I rarely have it, in order to preserve that taste of nostalgia.) You can simmer your grits with milk to make it creamier, and add soft roasted garlic or minced jalapenos to spice it up, or a big handful of grated aged cheddar in this case, to provide a bed for buttery, spicy shrimp.

grits Shrimp & Grits with a Fried Egg

I always forget how quickly I can cook up a pan of shrimp – with butter, garlic and a shake of dry barbecue rub, they’re done in under three minutes. How much faster can food get? And while I have a pan buttery and hot, it’s too tempting to crack in an egg to catch those flavourful bits. More drippy yolk for those cheesy grits to catch.

Shrimp Grits 3 Shrimp & Grits with a Fried Egg

Shrimp & Grits with a Fried Egg

2 cups water
1 cup milk
3/4 cup grits
pinch salt
1 cup grated aged Gouda or white cheddar
2 Tbsp. butter
salt and freshly ground pepper

Shrimp:
1/2 lb. raw, peeled, tail-on shrimp
2 Tbsp. butter
2 Tbsp. olive oil
3 garlic cloves, peeled and crushed
1 Tbsp. dry barbecue rub (optional)

fresh Italian parsley, torn or chopped
eggs, for frying (optional)

In a medium saucepan, bring the water and milk to a simmer. Slowly whisk in the grits and add the salt; cook, whisking often over medium heat, for 5-10 minutes, or until thickened to the consistency of cream of wheat. Stir in the grated cheese and butter and season with salt and pepper.

Set a large, heavy skillet over medium-high heat and add the butter and oil. When the foam subsides, add the garlic and cook for a minute, then add the shrimp and sprinkle with barbecue rub. Cook, turning the shrimp as you need to, moving them around the pan, just until they turn opaque. Divvy the grits between shallow bowls and top them with shrimp. If you like, crack some eggs into the pan (as many as people you’re feeding) and cook them sunny side up or over easy in the spicy butter in the pan. Place them alongside the shrimp and dribble any butter left in the pan overtop. Sprinkle with parsley and serve immediately.

Serves 4-6.

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May 21 2014 05:48 pm | grains and one dish and seafood

17 Responses to “Shrimp & Grits with a Fried Egg”

  1. Erica B. on 21 May 2014 at 8:53 pm #

    Yum! How do grits compare to polenta?

  2. Vivian on 21 May 2014 at 11:14 pm #

    What could we, here in central Alberta, use if we can’t find stuff labelled “grits” locally? Fine cornmeal? I’d really like to try this but don’t see myself ordering a pound on the internet just on spec.

  3. Carolyn on 22 May 2014 at 1:04 am #

    DOn’t know why I noticed this at the grocery store the other day, but I saw Bob’s Red Mill white corn grits so we can get them here.

  4. Jules @ WolfItDown on 22 May 2014 at 2:50 am #

    I cannot believe how easy it is to make this, because it looks a hundred bucks! Can you substitute grits for cornmeal by the way? Here in Scotland grits is less common to say the least :P
    When I was a child, my mum would sometimes make me porridge in the evening, with either plain flour or semolina, sprinkled with cinnamon and sugar and perhaps a little butter in the middle. I might try and see what cornmeal porridge would taste like! But for now, I have my eyes on that prawn dish above, it looks so good! :D x

  5. Vivian on 22 May 2014 at 1:51 pm #

    Good eye, Carolyn. Thanks for the tip…that “Bob” and his little Red Mill…always coming up with good stuff!

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