Shrimp and Grits with an Egg on Top and a Fresh Side Salad

Servings:
Shrimp and Grits with an Egg on Top and a Fresh Side Salad 4.25/5 (8 votes)

This is a southern recipe through and through! The best smell in the entire world, in my opinion, is bacon browning in butter and garlic! Deglaze that with a little beer and serve it all on a pile of cheese grits topped with a runny egg….darn good! The salad is very simple as to not compete with the star of this show.

Shrimp and Grits with an Egg on Top

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 cup instant grits
  • 1/2 cup cheddar cheese, grated
  • 1 tablespoon butter
  • 1/4 teaspoon chili powder
  • 1/4 cup buttermilk
  • kosher salt, to taste
  • 4 slices bacon, chopped
  • 3 cloves garlic, minced or pressed
  • 2 tablespoons butter
  • 1 pound shrimp (medium), peeled and deveined
  • 1/4 cup beer, or chicken stock
  • 1/4 cup chicken stock
  • 1 tablespoon butter
  • 4 large egg
  • 1 tablespoon dried tarragon

DIRECTIONS

  1. Prepare grits according to package directions. Once cooked, add cheese and butter. Combine until melted and then stir in chili powder and milk.
  2. In a skillet, brown bacon with butter.
  3. When it starts to crisp, add garlic and shrimp. Continue to cook until shrimp turns pink – about 2 more minutes.
  4. Remove the shrimp to a small bowl and tent with foil.
  5. Add beer and stock, bring to a simmer and let reduce by half – about 5 minutes. Pour sauce over shrimp and tent again.
  6. Wipe skillet clean with a damp paper towel.
  7. Heat skillet to medium high and melt 1 tablespoon butter. Crack eggs onto skillet and let cook until whites are set but yolk is still runny – about 2 minutes.
  8. Divide grits between 4 plates, spoon over shrimp and sauce and top each plate with an egg. Sprinkle with tarragon.

Nutritional Information

Serving Size 277g Calories 512 Fat 24 Sat Fat 12 Sodium 704 Carbs 33 Sugars 1 Fiber 1 Protein 39.

Garden Salad with Simple Vinaigrette

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups baby mixed greens
  • 1 carrot, grated
  • 1 tomato, quartered
  • Vinaigrette
  • 2 tablespoons olive oil
  • 1 tablespoons red wine vinegar
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Combine the vinaigrette with a whisk or blender stick.
  2. Drizzle over greens and veggies.

Nutritional Information

Serving Size 126g Calories 84 Fat 6 Sat Fat 1 Sodium 31 Carbs 6 Sugars 1 Fiber 2 Protein 2

NOTES

KID NOTE: The kids did really great with shrimp, grits, and egg. I served sauce on the side.

VEGETARIAN TIP: Skip the shrimp and add an extra egg.

GLUTEN MODIFICATIONS: Gluten free as written.

1 Comment

  1. Jessica says:

    Kids loved the shrimp but not so much the grits. Next time will probably make over pasta like a modified shrimp scampi. Adults loved the whole meal!!!

Leave a Reply