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.
Grits
Shrimp & Sauce
Eggs & Garnish
Method
Grits
- 1
- 2
Add grits
Slowly whisk in 1 cup stone-ground grits. Reduce heat to low immediately to maintain a gentle simmer.
- 3
Simmer and stir
Cook, stirring frequently to prevent lumps and sticking, until grits are thick and creamy, about 20–25 minutes (follow package if different). Add more liquid by tablespoons if they become too thick.
- 4
Finish grits
Stir in 2 tablespoons unsalted butter, 1 cup grated sharp cheddar, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally.
Shrimp & Sauce
- 5
Prep shrimp
Pat 12 large peeled and deveined shrimp dry with paper towels and season lightly with 1/4 teaspoon black pepper and a pinch of salt.
- 6
Brown sausage
In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add 4 oz sliced andouille or smoked sausage and cook until browned and some fat renders, about 3–4 minutes. Remove sausage to a plate and reserve fat in skillet.
- 7
Sauté vegetables
Add 1/2 cup finely chopped onion, 1/2 cup chopped bell pepper, and 1 chopped celery stalk to the skillet. Cook over medium heat until softened, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 8
Build sauce
Stir in 1 tablespoon tomato paste and cook 1 minute. Deglaze pan with 2 tablespoons white wine if using, scraping brown bits. Add 1/2 cup chicken stock, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1/8 teaspoon cayenne, and 1/2 teaspoon salt. Stir and simmer 2–3 minutes to slightly thicken.
- 9
Cook shrimp
Return the browned sausage to the pan and nestle the seasoned shrimp into the sauce. Cook 2–3 minutes per side, until shrimp are opaque and just cooked through (internal temp ~120–130°F). Do not overcook.
- 10
Finish sauce
Remove pan from heat and stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. Taste and adjust salt, pepper, or hot sauce as desired.
Eggs & Assembly
- 11
Cook eggs
Heat a small nonstick skillet over medium-low heat and add 1 teaspoon butter or oil. Cook 2 large eggs any style per the menu (sunny-side up, over-easy, scramble, or poached). For sunny-side/up: gently crack eggs into the skillet, cover, and cook until whites set but yolks remain runny, about 3–4 minutes. For over-easy: cook until whites set, flip carefully and cook 20–30 seconds more. For poached: simmer water with a splash of vinegar and poach 3–4 minutes.
- 12
- 13
Top with eggs & garnish
Place one cooked egg on top of each bowl. Sprinkle 1 tablespoon sliced green onions and 1 tablespoon extra chopped parsley over the bowls. Serve with lemon wedges on the side for squeezing.