Shrimp-and-Grits Eggs Benedict
More From Southern Living
Chill: 8 Hours
- 5 cups water
- 1/2 teaspoon salt
- 1 cup uncooked quick-cooking grits
- 1/2 teaspoon pepper
- 3/4 cup freshly grated Parmesan cheese
- 1 pound fresh asparagus
- 1/3 cup all-purpose flour
- 1 tablespoon butter or margarine
- 1 tablespoon vegetable oil
- 8 large eggs, poached
- Creamy Shrimp Sauce
- Garnish: freshly grated Parmesan cheese
- Bring 5 cups water and salt to a boil in a medium saucepan; gradually stir in grits. Cook over medium heat 8 minutes or until thickened. Whisk in pepper and cheese; spoon into a lightly greased 11- x 7-inch baking dish. Cover and chill 8 hours.
- Snap off tough ends of asparagus. Combine asparagus and water to cover in a saucepan. Bring to a boil, and cook 5 minutes or until crisp-tender. Drain and plunge asparagus into ice water to stop the cooking process.
- Cut grits into 8 (3- x 3-inch) squares. Lightly dredge in flour. Melt butter with oil in a large nonstick skillet over medium-low heat. Cook grits squares, in batches, 3 to 4 minutes on each side or until golden. Top each square with asparagus, poached egg, and Creamy Shrimp Sauce. Serve immediately. Garnish, if desired.
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