Shrimp and Grits


  • Grits
    • 1 cup yellow grits (not instant)
    • 1 cup sharp white cheddar (grated)
    • 1 tablespoon unsalted butter
    • 1 jalapeño (seeded, diced)
    • ¼ cup heavy cream
    • Kosher salt
    • Freshly ground pepper
    • 3 cups water (plus extra)
  • Shrimp
    • ½ cup tasso, andouille sausage, or bacon (cut into 1/3 inch cubes)
    • 1 tablespoon vegetable oil (optional)
    • 3 garlic cloves (sliced)
    • 2 tablespoons butter (divided)
    • 16 large shrimp (peeled, deveined)
    • ¼ cup beer
    • ¼ cup chicken stock
  • 4 large eggs
  • 1 tablespoon fresh tarragon (chopped)


Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken.

Continue cooking, stirring often and adding water by ¼ cupfuls if too thick, until tender, about 1 hour.

Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.

Meanwhile, heat a large heavy skillet over medium heat. Add tasso; sauté until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet).

Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp.

When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.

Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.

Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg. Sprinkle tarragon over.

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