Southern US Brunch: Mouthwatering Shrimp & Grits with Smoked Ham and Poached Eggs
Discover a mouthwatering, gourmet Southern US Brunch recipe featuring succulent shrimp, creamy grits, smoky ham, and poached eggs drizzled with a rich, spicy sauce. This advanced culinary experience will transport your taste buds to the heart of the South.
Allergens
Shellfish (shrimp)
Ingredients
- 1 cup stone
- ground grits
- 2 cups whole milk
- 1/2 cup grated sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
- 1 lb large shrimp, peeled and deveined
- 4 slices smoked ham, diced
- 2 tbsp unsalted butter
- 1/2 cup finely chopped green onions
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 4 large eggs
- 2 tbsp white vinegar
- Fresh parsley, for garnish
Instructions
- Prepare the grits: Bring milk to a simmer in a medium saucepan over medium heat. Slowly whisk in the grits, then reduce heat to low and cook for 15 minutes, stirring occasionally, until thickened. Stir in cheddar cheese, salt, and pepper. Cook the shrimp: In a large skillet, melt butter over medium high heat. Add shrimp, smoked ham, green onions, smoked paprika, and cayenne pepper, cooking for 5 minutes until shrimp are pink and cooked through. Set aside. Poach the eggs: Fill a shallow saucepan with water and bring to a simmer. Add vinegar. Crack each egg into a separate ramekin, then gently slide into the simmering water. Cook for 3 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon. Assemble: Divide grits between two plates, topping each with shrimp and ham mixture. Place poached eggs on top, then garnish with fresh parsley.
Chef’s Insight
To enhance the flavor of the sauce, add a dash of hot sauce or a pinch of sugar to balance the spice and acidity.
Notes
Use stone-ground grits for the best texture and flavor.