Shrimp & Stone-milled Pimento Grits [g] Recipe

Bring chicken stock and whole milk to a gentle boil in a medium saucepan over medium heat.

Slowly whisk in the stone-ground grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and tender, 25–35 minutes (follow package if different).

When grits are creamy and most liquid is absorbed, stir in 2 tbs unsalted butter, shredded cheddar, diced pimentos, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste and keep warm on the lowest heat setting, stirring occasionally.

In a small bowl, whisk together 1/4 cup mayonnaise, 1 tsp tomato paste, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1/2 tsp lemon juice and 1/4 tsp salt until smooth. Refrigerate until ready to serve.

Set a heatproof bowl over a simmering pot of water (double boiler) — bowl should not touch the water. Whisk 3 egg yolks with 1 tbsp lemon juice until slightly thickened.

Very slowly drizzle in the hot melted butter (6 tbs) while continuously whisking to emulsify. If sauce thickens too quickly, remove from heat and whisk in a teaspoon or two of warm water to loosen. Season with 1/4 tsp salt and a pinch (1/8 tsp) white pepper or cayenne. Keep warm (not hot) until serving.

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp smoked paprika, 1/4 tsp cayenne, 3/4 tsp kosher salt and 1 tsp olive oil to coat.

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When foaming subsides, add shrimp in a single layer and sear 1–2 minutes per side until opaque and golden. Add minced garlic during the last 30 seconds and cook until fragrant, then remove from pan.

Stir in 1 tbsp fresh lemon juice and 1 tbsp chopped parsley, toss to combine, and keep warm.

Preheat grill or grill pan to medium-high. Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Grill asparagus, turning occasionally, until charred in spots and just tender, 4–6 minutes. Keep warm.

Bring 6 cups water and 1 tsp white wine vinegar to a gentle simmer in a wide shallow pan. Create a gentle whirlpool with a spoon.

Crack each egg into a small bowl and gently slip into the simmering water one at a time. Poach eggs 3–4 minutes for runny yolks (longer for firmer). Remove with a slotted spoon and briefly drain on paper towel.

Spoon a generous portion of the warm pimento grits into each bowl or shallow plate (about 3/4–1 cup per serving).

Top the grits with a portion of seared shrimp (about 4–6 shrimp per serving).

Place a poached egg (1 per serving) on top of the shrimp and grits.

Spoon 2–3 tbs warm hollandaise over each poached egg and drizzle 1–2 tsp diablo sauce around the plate or as a stripe over the shrimp for a spicy tang.

Arrange 3–4 grilled asparagus spears alongside. Garnish with chopped chives or parsley and an extra grind of black pepper.

Serve immediately.