Brunch Shrimp & Grits Recipe

Brunch Entrees

1. 1

   Braise the ham hock: In a large pot, combine the ham hock, onion, garlic, bay leaf, and enough broth or water to cover. Bring to a simmer, cover, and braise 60-90 minutes until the meat is tender. Remove the ham hock, shred the meat, and set aside with the greens.

2. 2

   Cook the collard greens: Add the chopped collard greens to the braising liquid, continue to simmer 20-30 minutes until tender, then remove greens and reserve with ham hock meat.

3. 3

   Crisp the prosciutto: In a skillet over medium heat, render the prosciutto until crisp. Remove and drain on paper towels; reserve the fat in the pan for flavoring greens if desired.

4. 4

   Prepare the grits: In a heavy-bottomed saucepan, combine 4 cups water and 1 cup milk; bring to a gentle boil. Whisk in 1 cup grits gradually, reduce heat to low, and simmer 20-25 minutes until creamy, stirring often. Stir in 4 tablespoons butter, 2 cups shredded cheddar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.

5. 5

   Make Cajun beurre blanc: In a small saucepan, combine white wine, shallot, and Cajun seasoning. Bring to a boil and reduce to about 1/4 cup. Reduce heat to very low and whisk in the remaining cold butter, 1 tablespoon at a time, until an emulsion forms and the sauce thickens. Season with salt to taste and keep warm.

6. 6

   Sauté the shrimp: Toss shrimp with 2 teaspoons Cajun seasoning. In a skillet, heat 1 tablespoon olive oil over medium-high heat and sauté shrimp 1-2 minutes per side until pink and opaque. Remove from heat.

7. 7

   Finish greens and ham hock: If the greens seem dry, splash with a little broth; adjust seasoning with salt and pepper. Return shredded ham hock meat to greens and heat through.

8. 8

   Plate and serve: Spoon a generous bed of grits on each plate. Top with greens and ham hock, then arrange shrimp over greens. Drizzle Cajun beurre blanc over the shrimp and greens, scatter crisp prosciutto, and garnish with sliced green onions.