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Shrimp-and-Grits Eggs Benedict

Southern Living MARCH 2003

  • Yield: Makes 8 servings
  • Cook time: 30 Minutes
  • Prep time: 45 Minutes
  • Chill: 8 Hours

Ingredients

  • 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

Preparation

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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Shrimp-and-Grits Eggs Benedict Recipe

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