Salt & Pepper Shrimp and Grits
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Recipe type: Entree/Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
 
This is a dish that makes a great meal anytime of day! Whether you want a big breakfast, a hearty dinner, or any meal in between; lightly crispy salt & pepper shrimp over cheesy grits, garnished with crispy bacon, scallions, and topped with a creamy poached egg is a dish that will keep you going!
Ingredients
  • 8 cups water
  • 2 cups stone-ground cornmeal (do not use instant grits)
  • 2 tablespoons unsalted butter
  • 8 ounces sharp cheddar cheese, grated
  • Kosher salt
  • freshly ground black pepper
  • ½ pound bacon
  • 1 pound medium shrimp, shelled and deveined*
  • 2 tablespoons cornstarch
  • 4 eggs
  • 4 scallions, sliced
Instructions
  1. In a large saucepan, bring the water to a boil. Turn the heat down to medium-high and slowly add the cornmeal (so it doesn't clump) and whisk constantly for 5 minutes. Turn the heat down to low and continue to whisk frequently for 20-25 minutes. Remove from heat and stir in the butter and cheese. Season with salt and pepper to taste.
  2. In a heavy-bottomed skillet over medium heat, cook the bacon, turning it until it’s browned evenly. Turn off the heat, remove the bacon from the pan, and let it drain on paper towels. Once the bacon is cool enough to handle, roughly chop and set aside. (Do not drain the pan, you'll cook the shrimp in the bacon grease).
  3. Rinse and pat the shrimp dry. In a dish, combine the cornstarch, ½ teaspoon salt, and 1 teaspoon pepper. Dredge the shrimp in the cornstarch mixture, shake off any extra. Heat the pan you cooked the bacon in, over medium-high heat and cook the shrimp 1 minute per side.
  4. To poach the eggs, bring a large saucepan of water to a boil. Reduce the temperature to low and crack the eggs into separate bowls. Carefully slide them each into the water, as close to the waters surface as possible. Set your timer for 3 minutes for perfectly runny yolks. While the eggs are cooking, divide the grits among 4 bowls. Add the shrimp, bacon, and scallions. Using a slotted spoon, carefully lift the eggs out of the water, transfer an egg to each prepared bowl of grits. Serve and enjoy!
Notes
* sometimes you can find shrimp that have already been deveined and the shell is easily removed. It has not been cooked, but the prep is already done and makes the cleaning process very quick and easy. I've seen it labeled as 'easy peel and eat shrimp'.

**If you would like to read about Polenta vs. Cornmeal, click here.

***Recipe inspired by David Chang, Shrimp and Grits
Recipe by at https://hapanom.com/salt-pepper-shrimp-and-grits/