Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy #BrunchWeek
A southern classic turned breakfast classic, Shrimp and Grits Eggs Benedict is a great brunch dish that will knock your socks off.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Breakfast, brunch
Cuisine: American
Keyword: eggs benedict
Servings: 4servings
Calories: 703kcal
Author: Kellie
Ingredients
For the grits:
3cupswater
1teaspoonkosher salt
1cupstone ground corn grits
2tablespoonsbutter
1cupCabot Sharp White Cheddar
For the gravy:
6ouncesAndouille sausagefinely chopped
1Vidalia onionchopped (about 1 1/2 cups)
3garlic clovesminced
1 1/2tablespoonscajun seasoning
2 1/2tablespoonscorn starch
2cupschicken stock
1/4cupworcestershire sauce
1tablespoonTabasco sauce
1tablespoonsinstant espresso powder
2tablespoonssalted butter
For the shrimp:
1tablespoonsalted butter
1/2pounduncooked shrimppeeled and deveined tails intact
kosher salt and fresh ground pepper
4poached eggs
Chopped scallionsfor garnish
Instructions
Bring the water and salt to a boil over medium heat. Add the grits and cook until thickened, stirring frequently to prevent sticking, approximately 15-20 minutes. Stir in the butter and cheese. Pour the mixture onto a small sheet pan lined with parchment and chill for 10-15 minutes or until firm.
Add the sausage to a large non-stick skillet over med-high heat and cook until browned, approximately 5-7 minutes. Transfer the sausage to a small bowl and set aside. Add the onions to the pan and cook until softened, approximately 4-5 minutes. Stir in the garlic, cook for 1 minute. Add the cajun seasoning and corn starch, cooking for an additional 1 minute. Stir in the chicken stock and bring the mixture to a boil. Cook until the sauce begins to thicken and turn the heat to low. Stir in the worcestershire sauce, tabasco sauce, espresso powder and butter. Simmer for 5-6 minutes or until the gravy has thickened enough to coat the back of a spoon. Keep warm.
In a medium skillet, melt the butter over medium heat. Add the shrimp to the pan and cook for 2-3 minutes on each side until the shrimp is no longer translucent. Transfer to a plate and keep warm.
Remove the grits from the refrigerator and cut out four circles (or dolphins) with a round biscuit cutter (approximately 3-4 inches in diameter). Warm the cut out grits in a clean skillet coated with cooking spray for 1-2 minutes on each side.
Place each grit cake on a plate and top with 3-4 shrimp. Place one poach egg on each grit cake and top with a few spoonfuls of red eye gravy. Sprinkle with chopped scallions, if desired. Serve immediately.