Mouthwatering American Brunch Feast: Creamy Shrimp & Grits with Smoky Bacon & Herb Scramble

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup stone
• ground grits
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 lb large shrimp, peeled and deveined
• 6 slices bacon
• 8 large eggs
• 1/4 cup chopped fresh herbs (parsley, chives, dill)
• 1 cup shredded sharp cheddar cheese
• Salt and pepper to taste
• 2 tbsp unsalted butter
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper

Instructions

1. In a large saucepan, bring milk and cream to a simmer over medium heat. Gradually whisk in grits and cook according to package directions until thickened. Stir in shredded cheddar cheese and season with salt, pepper, smoked paprika, garlic powder, and cayenne pepper. Set aside.
2. In a large skillet, cook bacon slices over medium heat until crispy. Remove from pan and set aside. Crumble the cooked bacon once cooled.
3. In the same skillet, add 1 tbsp of butter and sauté shrimp until pink and cooked through. Season with salt and pepper, then remove from skillet and set aside.
4. In another non stick skillet, whisk eggs with chopped fresh herbs. Add remaining butter to the skillet and cook the eggs over medium low heat, stirring occasionally, until scrambled and fluffy. Season with salt and pepper.
5. To serve, place a generous portion of creamy grits in the center of each plate, top with sautéed shrimp, followed by smoky bacon pieces, and finish with the herb infused egg scramble. Enjoy this luxurious American brunch feast!

Chef’s Insight

To enhance the flavors of this dish even further, consider adding a dash of hot sauce or a squeeze of lemon juice to the grits or scrambled eggs.

Notes

Serve with a refreshing glass of orange juice or a mimosa for the ultimate brunch experience.