Shrimp And Grits Eggs Benedict Food

SHRIMP AND GRITS EGGS BENEDICT WITH SPICY RED EYE GRAVY #BRUNCHWEEK

Steps:

• Bring the water and salt to a boil over medium heat. Add the grits and cook until thickened, stirring frequently to prevent sticking, approximately 15-20 minutes. Stir in the butter and cheese. Pour the mixture onto a small sheet pan lined with parchment and chill for 10-15 minutes or until firm.
• Add the sausage to a large non-stick skillet over med-high heat and cook until browned, approximately 5-7 minutes. Transfer the sausage to a small bowl and set aside. Add the onions to the pan and cook until softened, approximately 4-5 minutes. Stir in the garlic, cook for 1 minute. Add the cajun seasoning and corn starch, cooking for an additional 1 minute. Stir in the chicken stock and bring the mixture to a boil. Cook until the sauce begins to thicken and turn the heat to low. Stir in the worcestershire sauce, tabasco sauce, espresso powder and butter. Simmer for 5-6 minutes or until the gravy has thickened enough to coat the back of a spoon. Keep warm.
• In a medium skillet, melt the butter over medium heat. Add the shrimp to the pan and cook for 2-3 minutes on each side until the shrimp is no longer translucent. Transfer to a plate and keep warm.
• Remove the grits from the refrigerator and cut out four circles (or dolphins) with a round biscuit cutter (approximately 3-4 inches in diameter). Warm the cut out grits in a clean skillet coated with cooking spray for 1-2 minutes on each side.
• Place each grit cake on a plate and top with 3-4 shrimp. Place one poach egg on each grit cake and top with a few spoonfuls of red eye gravy. Sprinkle with chopped scallions, if desired. Serve immediately.

SOUTHERN EGGS BENEDICT

Steps:

• The day before, cook the grits according to package directions (usually 4 cups of water to 1 cup of grits) to taste. Allow to cool and then spread onto cookie sheet or something similar and spread out grits so they are about 1" thick. Refrigerate overnight. The idea is to make them stiff and dry them out.
• The Morning of, create the Remoulade by combining all ingredients (except grits, ham, eggs) in a bowl. Rinse and thaw shrimp before adding to Remoulade.
• Cut grits into 4 sections the size of a piece bread or an English Muffin (a large cookie cutter works perfect). Lightly flour the grits so they will brown and hold together.
• Pan fry the grit cakes in butter and oil until slightly brown.
• Cut the country ham in a similar fashion to the grits so when you put the ham on the grit "cake" it will have similar proportions.
• Poach each egg and plate with grit section on bottom followed by country ham then poached egg.
• Pour Remoulade over stack and sprinkle with paprika.

SHRIMP AND GRITS WITH LOUISIANA BBQ SAUCE

Steps:

• For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
• Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
• For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them).
• For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
• Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
• Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve.

SHRIMP AND GRITS

Steps:

• Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
• Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

SHRIMP AND GRITS WITH POACHED EGGS

Steps:

• Place grits in a medium bowl and add 2 cups water. Let grits soak at least 8 hours and up to overnight.
• Drain grits and transfer to a medium saucepan. Add dashi and bring to a simmer over medium-high heat. Cook, whisking constantly, for 5 minutes. Add usukuchi, a large pinch of salt, and season with pepper. Continue whisking constantly until thickened, bubbling, and no longer grainy, about 10 minutes. Stir in butter until melted; season with salt and pepper. Set aside and keep warm.
• Heat a large cast-iron skillet over medium heat. Add bacon and cook, stirring occasionally until it shrinks to about half its original size and is crisp and browned, 5 to 6 minutes. Remove bacon from skillet using a slotted spoon and transfer to a paper towel-lined plate. Drain fat and wipe skillet clean; set aside.
• Place shrimp in a large bowl and add grapeseed oil; season with salt and toss to coat. Heat cast-iron skillet over high heat and add shrimp, working in batches if necessary. Press down on shrimp using the back of a spatula or a smaller pan to sear for 1 to 2 minutes. When shrimp look about halfway cooked, turn and press down on second side. Continue cooking until shrimp have just become opaque and have browned slightly. Remove from pan.
• Divide grits evenly between 4 bowls; top each with a poached egg. Divide shrimp and scallions evenly between bowls and serve immediately.

ULTIMATE SHRIMP AND GRITS

Steps:

• For the grits:
• Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
• For the shrimp:
• Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

SHRIMP-AND-GRITS EGGS BENEDICT

Steps:

• 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.
• Peel shrimp, reserving shells; devein, if desired.
• Melt 1 tablespoon butter in a 3 1/2-quart saucepan over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Chop shrimp, and set aside.
• Add shrimp shells, shallot, and chicken broth to saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot.
• Melt remaining 1 1/2 tablespoons butter in saucepan over medium heat. Whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in broth mixture. Bring to a boil; boil 1 minute or until slightly thickened. Add cream; reduce heat to low. Add chopped shrimp and sherry; stir until thoroughly heated.

SHRIMP AND GRITS DRESSING

Steps:

• Preheat oven to 325 degrees. Devein shrimp, if desired.
• Bring broth and next two ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.
• Stir together eggs and next four ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in raw shrimp until well blended. Pour grits mixture into a lightly greased 11-x 7-inch baking dish.
• Bake at 325 degrees for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.

GARLIC SHRIMP AND GRITS

Steps:

• Peel shrimp, and devein, if desired.
• Bring 3 cups water, cream, butter, and salt to a boil in a large saucepan over medium-high heat.
• Reduce heat to medium, and whisk in grits. Cook, whisking constantly, 7 to 8 minutes or until mixture is smooth.
• Stir in 1 pound shrimp, cheese, and garlic, and cook 1 to 2 minutes or until thoroughly heated.
• Garnish, if desired.