Shrimp & Grits
A classic Southern comfort dish featuring creamy, cheesy grits topped with perfectly cooked shrimp, tasso ham, and a runny egg. The jalapeño adds a subtle kick while fresh tarragon brings a sophisticated herb finish.
Ingredients
- •1 cup yellow grits (not instant)
- •1 cup grated sharp white cheddar
- •1 tablespoon unsalted butter
- •1 whole jalapeño
- •¼ cup heavy cream
- •1 to taste Kosher salt
- •1 to taste freshly ground pepper
- •½ cup tasso
- •1 tablespoon vegetable oil
- •3 cloves garlic
- •2 tablespoons butter
- •16 whole large shrimp
- •¼ cup beer
- •¼ cup low-salt chicken stock
- •4 whole large eggs
- •1 tablespoon fresh tarragon
Cooking Instructions
- 1.
Bring 3 cups water to a simmer in a large saucepan. Gradually 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.
60 min
- 2.
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.
10 min
- 3.
Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoom butter to skillet; swirl 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.
5 min
- 4.
Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg. Sprinkle tarragon over.
5 min