Shrimp & Grits Benedict Recipe
Fried grit cake, poached eggs with a shrimp, andouille, mushroom cream served with bacon & cream cheese grits with gouda
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Grit Cakes
Shrimp and Andouille Cream
Poached Eggs
Bacon
Method
Fried Grit Cakes
- 1
- 2
Mix in Cheese
Once the grits are thick, remove from heat and stir in 4 oz of cream cheese and 1 cup of shredded gouda cheese until melted and well combined.
- 3
Cool and Form Cakes
Spread the mixture into a greased baking dish and refrigerate until firm, about 1-2 hours. Once firm, cut into squares or rounds.
- 4
Fry the Cakes
In a large skillet, heat 1 cup of oil over medium heat. Fry the grit cakes until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Shrimp and Andouille Cream
- 5
- 6
Sauté Aromatics
In the same skillet, add 2 tbs of olive oil, then sauté 1 diced onion and 2 minced garlic cloves until translucent.
- 7
- 8
Cook Shrimp
Add 1 lb of shrimp to the skillet, season with 1 tsp of salt and 1 tsp of black pepper, and cook until shrimp are pink and opaque, about 3-4 minutes.
- 9
Finish the Sauce
Pour in 1 cup of heavy cream and simmer for 5 minutes, stirring occasionally until slightly thickened.
Poached Eggs
- 10
Prepare Water
In a saucepan, bring 4 cups of water to a gentle simmer. Add 1 tbs of vinegar.
- 11
Poach Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water, cooking for about 3-4 minutes for soft yolks. Remove with a slotted spoon.
