Shrimp-And-Grits Eggs Benedict: A Southern Comfort Celebration

The first time I tasted Shrimp and Grits, it was a revelation. My grandmother, a true Southern matriarch, served it with a wink, declaring it “a hug on a plate.” The creamy, cheesy grits, the succulent shrimp, the gentle spice – it was pure comfort. This Shrimp-and-Grits Eggs Benedict takes that comforting classic and elevates it, adding the richness of a perfectly poached egg and a luscious sauce. It’s a symphony of flavors and textures, a dish that’s both elegant and deeply satisfying.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 23 minutes (plus 8 hours chilling)
• Servings: 8
• Dietary Type: Varies (contains dairy, shellfish, and gluten)

Ingredients

Grits and Eggs

• 5 cups water
• ½ teaspoon salt
• 1 cup uncooked quick-cooking grits
• ½ teaspoon pepper
• ¾ cup freshly grated Parmesan cheese
• 1 lb fresh asparagus
• ⅓ cup all-purpose flour
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon vegetable oil
• 8 large eggs, for poaching

Creamy Shrimp Sauce

• 1 lb medium shrimp
• 2 ½ tablespoons butter, divided
• 1 small shallot, sliced
• 1 (14 ½ ounce) can chicken broth
• 1 ½ tablespoons flour
• 1 cup whipping cream
• 2 tablespoons sherry wine

Equipment Needed

• Medium saucepan
• Lightly greased 11- x 7-inch baking dish
• Saucepan for asparagus
• Large nonstick skillet
• 3 ½-quart saucepan
• Wire-mesh strainer
• Bowl

Instructions

1. Prepare the Grits: In a medium saucepan, bring 5 cups of water and ½ teaspoon of salt to a boil. Gradually stir in 1 cup of uncooked quick-cooking grits.
2. Cook the Grits: Cook over medium heat for 8 minutes, or until the grits have thickened. Whisk in ½ teaspoon of pepper and ¾ cup of freshly grated Parmesan cheese.
3. Chill the Grits: Spoon the cooked grits into a lightly greased 11- x 7-inch baking dish. Cover and chill in the refrigerator for at least 8 hours, or overnight. This is a crucial step for firming up the grits.
4. Prepare the Asparagus: Snap off the tough ends of 1 lb of fresh asparagus. Combine the prepared asparagus and enough water to cover in a separate saucepan.
5. Cook the Asparagus: Bring the asparagus to a boil and cook for 5 minutes, or until crisp-tender. Drain the asparagus immediately and plunge it into ice water to stop the cooking process and preserve its vibrant green color. This ensures the asparagus retains a pleasant bite.
6. Cut and Dredge the Grits: Once the chilled grits are firm, cut them into 8 (3- x 3-inch) squares. Lightly dredge each grit square in ⅓ cup of all-purpose flour.
7. Cook the Grits Squares: In a large nonstick skillet, melt 1 tablespoon of butter (or margarine) with 1 tablespoon of vegetable oil over medium-low heat. Cook the grit squares, in batches to avoid overcrowding, for 3 to 4 minutes on each side, or until golden brown.
8. Assemble: Top each cooked grit square with the cooked asparagus, a poached egg, and the prepared Creamy Shrimp Sauce. Serve immediately. Garnish as desired.
9. Prepare the Shrimp: Peel 1 lb of medium shrimp, reserving the shells. Devein the shrimp, if desired.
10. Cook the Shrimp: Melt 1 tablespoon of butter in a 3 ½-quart saucepan over medium heat. Add the peeled shrimp and cook for 5 minutes, or just until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as it will become rubbery.
11. Chop the Shrimp: Chop the cooked shrimp and set it aside.
12. Make the Shrimp Broth: Add the reserved shrimp shells, 1 sliced small shallot, and 1 (14 ½ ounce) can of chicken broth to the same saucepan. Bring the mixture to a boil. Remove from heat, cover, and let stand for 30 minutes. This step infuses the broth with rich shrimp flavor.
13. Strain the Broth: Pour the broth mixture through a wire-mesh strainer into a bowl, discarding the shrimp shells and shallot.
14. Create the Roux: Melt the remaining 1 ½ tablespoons of butter in the saucepan over medium heat. Whisk in 1 ½ tablespoons of flour. Cook, whisking constantly, for 1 minute to create a roux. A properly made roux is the foundation for a smooth, flavorful sauce.
15. Make the Sauce: Gradually whisk in the strained broth mixture into the roux. Bring the mixture to a boil; boil for 1 minute, or until slightly thickened.
16. Finish the Sauce: Add 1 cup of whipping cream; reduce the heat to low. Add the chopped shrimp and 2 tablespoons of sherry wine; stir until thoroughly heated. Be careful not to boil the cream after adding it, as it can curdle.

Expert Tips & Tricks

• Grits Consistency: For the best texture, use stone-ground grits if you can find them. However, quick-cooking grits work perfectly well for this recipe and save time.
• Poached Eggs: Mastering poached eggs can be tricky. Add a tablespoon of vinegar to the water and create a gentle whirlpool before dropping in the eggs for a perfectly round shape.
• Make-Ahead: The grits can be made a day or two in advance. The shrimp sauce can also be prepared ahead of time and reheated gently just before serving.
• Shrimp Shell Broth: Don’t skip making the shrimp shell broth! It adds a depth of flavor you won’t get otherwise.
• Spice Level: Adjust the amount of pepper and sherry wine to your liking. A pinch of cayenne pepper can add a nice kick to the sauce.

Serving & Storage Suggestions

Serve the Shrimp-and-Grits Eggs Benedict immediately after assembling to ensure the grits are warm and the eggs are perfectly runny. Garnish with fresh parsley or chives for a pop of color. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, but be aware that the poached egg may not reheat well. It’s best to make only as many poached eggs as you need.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	470.3 kcal	N/A
Calories from Fat	243 g	52%
Total Fat	27.1 g	41%
Saturated Fat	13.8 g	68%
Cholesterol	360.3 mg	120%
Sodium	668.5 mg	27%
Total Carbohydrate	26 g	8%
Dietary Fiber	1.7 g	6%
Sugars	2 g	N/A
Protein	26.9 g	53%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for dredging the grits squares and thickening the sauce.
• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the creamy shrimp sauce for a spicy kick.
• Vegetarian: Replace the shrimp with sautéed mushrooms or artichoke hearts for a vegetarian version. Use vegetable broth instead of chicken broth.
• Cheese: Experiment with different types of cheese in the grits, such as cheddar or Gruyere.
• Herbs: Incorporate fresh herbs like thyme or rosemary into the grits or sauce for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked shrimp to save time?
A: Yes, you can use pre-cooked shrimp, but be careful not to overcook it when reheating in the sauce. Add it at the very end just to warm through.

Q: What kind of sherry wine should I use?
A: A dry sherry is best for this recipe, as it adds a subtle nutty flavor without being too sweet.

Q: How do I keep the poached eggs warm while I assemble the dish?
A: Place the poached eggs in a bowl of warm water until you are ready to use them.

Q: Can I make this dish ahead of time?
A: The grits and shrimp sauce can be made ahead of time. However, the poached eggs are best made fresh just before serving.

Q: What if my grits are too thick after chilling?
A: Add a splash of milk or water to the grits when reheating to loosen them up.

Final Thoughts

This Shrimp-and-Grits Eggs Benedict is more than just a recipe; it’s an experience. It’s a chance to share a taste of Southern comfort with your loved ones, to celebrate the simple pleasures of good food and good company. Don’t be intimidated by the multiple steps – each one is straightforward and rewarding. So gather your ingredients, put on some music, and prepare to create a dish that will leave everyone wanting more. And please, share your own twists and variations – I’d love to hear how you make this recipe your own!