Shrimp & Grits Recipe

Cooking Instructions

1. 1

   Prepare the Grits

   In a saucepan, bring 4 cups of water to a boil. Stir in the corn grits, then reduce heat to low. Cook, stirring occasionally, until thickened, about 20-25 minutes. Mix in fire roasted corn and season with salt and pepper. Keep warm.

2. 2

   Cook the Shrimp

   In a skillet, heat olive oil over medium heat. Add diced onion, red and green bell peppers, and minced garlic. Sauté until vegetables are soft, about 5-7 minutes. Add shrimp, paprika, salt, and pepper. Cook until shrimp are pink and cooked through, about 3-4 minutes.

3. 3

   Make the Cream Sauce

   Lower the heat and add heavy cream to the skillet with shrimp and vegetables. Stir and let simmer for a few minutes until slightly thickened. Adjust seasoning if needed.

4. 4

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Crack eggs into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

5. 5

   Toast the Bread

   While the eggs are poaching, toast the bread slices until golden brown.

6. 6

   Serve

   Plate a serving of grits, top with the shrimp and cream sauce, place a poached egg on top, and serve with toast points on the side.