I think this is one of the “perfect” summer meals. Quick, easy and fresh. You can add and subtract flavors to suit your palate. I like to serve this dish with Tabasco and a tomato salad.
Thanks to Epicurious.com for the basic recipe.
- 1 cup yellow grits (not instant if you can find them.)
- 1 cup grated sharp white cheddar (or any sharp flavored cheese)
- 1 tablespoon unsalted butter
- 1 jalapeño, seeded, diced
- 1/4 cup heavy cream
- Kosher salt
- freshly ground pepper
- 1/2 cup 1/3″ cubes tasso, andouille sausage, or bacon (or both!)
- 1 tablespoon vegetable oil (optional)
- 3 garlic cloves, sliced
- 2 tablespoons (1/4 stick) butter, divided
- 16 large shrimp (about 1 pound), peeled, deveined
- 1/4 cup (or more) beer
- 1/4 cup low-salt chicken stock
- 4 large eggs
- 1 tablespoon chopped fresh tarragon, or parsley
- 1 bunch scallions, sliced
Bring 3 cups of 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. (If you are unable to find slow cooking grits, simmer on low to lengthen the cooking time.) 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 meats; sauté until fat begins to render, about 5 minutes (add 1 tablespoon oil to skillet, if needed).
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.
Fry or poach the eggs Do not overcook, the yolk should be runny.
Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg. Sprinkle tarragon or parsley and scallions all over.