Stone ground grits, Shrimp, garlic, herbs, Bacon crumble, Two eggs.
The Story
This isn't your grandma's shrimp and grits – unless your grandma was a culinary genius who knew that stone-ground grits deserve respect and Gulf shrimp deserve proper treatment. We slow-cook our grits until they're creamy as silk, then top them with perfectly seasoned shrimp, crispy guanciale, and farm-fresh eggs that tie it all together.
Make it at Home
Restaurant-Style Shrimp and Grits with Crispy Bacon & Eggs
Bring the brunch restaurant experience home with this elevated take on the Southern classic. The secret is in the slow-cooked stone-ground grits and perfectly seasoned Gulf shrimp that create a harmony of comfort and sophistication.
Ingredients
1 cup stone-ground white grits
4 cups water
1 cup whole milk
3 tbsp butter
1 lb large shrimp (16/20 count), peeled and deveined
4 strips thick-cut bacon, chopped
3 cloves garlic, minced
1/4 cup green onions, chopped
2 tbsp fresh parsley, chopped
4 large eggs
2 tbsp olive oil
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
Instructions
1
Bring water and 1 teaspoon salt to a boil in a heavy-bottomed saucepan. Slowly whisk in grits to prevent lumps. Reduce heat to low and cook, stirring frequently, for 45-60 minutes until creamy and tender.
2
Cook chopped bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon and set aside, leaving 2 tablespoons of fat in the pan.
3
Season shrimp with salt, pepper, paprika, and cayenne. Add to the bacon fat and cook 2-3 minutes per side until pink and cooked through. Add minced garlic in the last minute. Remove shrimp and keep warm.
4
Stir milk and butter into the finished grits. Season with salt and pepper to taste. Keep warm over low heat.
5
Heat olive oil in a non-stick pan and fry eggs to your preference (over-easy works beautifully for this dish).
6
Divide grits between four bowls. Top each with shrimp, crispy bacon crumbles, and a fried egg. Garnish with green onions and fresh parsley. Serve immediately.
