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Quick Shrimp and Grits Recipe

Breakfast, lunch or dinner. Anytime is a good time for Shrimp and Grits.

INGREDIENTS

  1. Grits:
    • 1 cup yellow grits (not instant)
    • 1 cup grated sharp white cheddar
    • 1 tablespoon unsalted butter
    • 1 jalapeño, seeded, diced
    • 1/4 cup heavy cream
    • Kosher salt
    • freshly ground pepper
  2. Shrimp:
    • 1/2 cup 1/3″ cubes tasso, andouille sausage, or bacon
    • 1 tablespoon vegetable oil (optional)
    • 3 garlic cloves, sliced
    • 2 tablespoons (1/4 stick) butter, divided
    • 1 lb 16/20 wild caught American shrimp hand peeled and deveined
    • 1/4 cup (or more) beer
    • 1/4 cup low-salt chicken stock
    • 4 large eggs

PREPARATION

  1. For grits:
    1. Bring 3 cups water to a simmer in a large saucepan. Slowly whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.
  2. For shrimp:
    1. Meanwhile, heat a large heavy skillet over medium heat. Add tasso; sauté until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
    2. Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoom butter to skillet; wisk to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.
    3. Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg.

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