Sensational Southern Brunch: Creamy Shrimp and Grits with Crispy Bacon & Poached Eggs

Allergens

Eggs, Milk

Ingredients

• 1. 2 cups stone
• ground grits 2. 4 cups whole milk 3. 1 cup shrimp stock or seafood broth 4. 8 oz large shrimp, peeled and deveined 5. 6 slices thick
• cut bacon 6. 4 large eggs 7. 1/2 cup grated Parmesan cheese 8. Salt and black pepper, to taste 9. 2 tbsp unsalted butter 10. Fresh parsley, for garnish

Instructions

1. In a heavy saucepan, bring the milk and shrimp stock to a simmer over medium heat. Gradually whisk in the grits, reducing the heat to low. Cook, stirring occasionally, until the grits are creamy and tender, about 20 25 minutes.
2. Season the shrimp with salt and pepper, then add them to the grits, along with the Parmesan cheese and butter. Stir until the cheese is melted and well combined. Cover and keep warm.
3. Cook the bacon in a large skillet over medium heat until crispy. Remove from the pan and set aside.
4. Poach the eggs in a wide, shallow saucepan filled with hot water and a splash of vinegar. Cook for 3 4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
5. Assemble the dish by placing a generous portion of the shrimp and grits on each plate. Top with a poached egg, crispy bacon, and a sprinkle of fresh parsley. Serve immediately.

Chef’s Insight

To achieve the perfect poached egg, use fresh eggs and swirl the water before sliding the egg into it. The swirling creates a whirlpool effect that helps the egg white wrap around the yolk.

Notes

The Parmesan cheese can be substituted with a dairy-free alternative for those with lactose intolerance or vegan preferences. - Be sure to use fresh eggs and good quality bacon for the best results.