Shrimp & Stone-milled Pimento Grits Recipe

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan over medium-high heat. Add 1 tsp kosher salt.

Slowly whisk in 1 cup stone-ground grits to avoid lumps. Reduce heat to low and simmer, uncovered or partially covered, stirring frequently, until thick and tender, about 25–30 minutes (stone-ground grits need gentle simmering). If grits become too thick, add up to 1/2 cup additional hot water or milk to reach a creamy consistency.

Remove from heat and stir in 2 tbsp unsalted butter, 2 oz cream cheese, 1 cup grated sharp cheddar, and 1/4 cup chopped pimento. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste. Keep warm on very low heat, stirring occasionally.

In a small bowl whisk together 1/4 cup mayonnaise, 2 tbsp sour cream (or Greek yogurt), 1 tbsp tomato paste, 1 tbsp hot sauce, 1/2 tsp smoked paprika, 1 minced garlic clove, 1/2 tbsp lemon juice and 1/4 tsp kosher salt until smooth. Taste and adjust heat or acidity. Refrigerate until ready to use.

Warm 6 tbsp unsalted butter and keep it very hot in a small jug. In a blender combine 3 egg yolks, 1 tbsp lemon juice, 1/2 tsp Dijon (optional), 1/4 tsp salt and a pinch of pepper. Blend on medium for 10–15 seconds.

With the blender running on low, slowly pour the hot melted butter in a thin steady stream through the lid opening until the sauce emulsifies and thickens (about 45–60 seconds). If sauce is too thick, add 1/2 tsp warm water and blend briefly. Keep warm in a thermos or over a very low warm water bath; do not overheat.

Preheat a grill pan or outdoor grill over medium-high heat. Toss 8 trimmed asparagus spears with 1 tbsp olive oil, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper.

Grill asparagus, turning occasionally, until tender-crisp and lightly charred, about 3–5 minutes. Remove and sprinkle with 1/2 tsp lemon zest if using; keep warm.

Pat 1 lb peeled and deveined shrimp dry. In a bowl toss with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1 tbsp lemon juice. Let rest 5 minutes.

Heat a large skillet over medium-high heat until hot. Add 1 tbsp butter. Add shrimp in a single layer and sear 1–2 minutes per side until opaque and lightly charred. Do not overcrowd; cook in batches if needed.

Remove shrimp to a plate, spoon any pan juices over them, and sprinkle with 1 tbsp chopped parsley if using. Keep warm.

Bring 4 cups water to a gentle simmer in a deep skillet or saucepan; add 1 tsp white vinegar. Reduce heat so surface shows small bubbles but not a rolling boil.

Crack each egg into a small bowl. Create a gentle whirlpool with a spoon and slip an egg into the center. Poach for 3–3½ minutes for soft runny yolks or longer for firmer yolks. Repeat with second egg. Use a slotted spoon to lift eggs, drain on paper towel and keep warm.

Divide the warm pimento grits between two plates (about 1/2 cup cooked per serving as base).

Arrange 4–5 seared shrimp atop each bed of grits.

Place one poached egg on top of the shrimp and grits on each plate.

Ladle 2–3 tablespoons warm hollandaise over each poached egg.

Drizzle 1–2 teaspoons diablo sauce around the plate or in a thin line over the hollandaise for a spicy contrast.

Add 4 grilled asparagus spears to each plate alongside the grits. Garnish with chopped chives/parsley and a lemon wedge. Serve immediately.