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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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At Peels in New York City, chefs Preston and Ginger Madson tweak this Low Country favorite with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham, which you'll find at specialty foods stores and . You can sub in andouille sausage if tasso is not available. Ingredients:
1 cup yellow grits (not instant) |
1 cup grated sharp white cheddar |
1 tablespoon unsalted butter |
1 jalapeño, seeded, diced |
1/4 cup heavy cream |
kosher salt |
freshly ground pepper |
1/2 cup 1/3 cubes tasso, andouille sausage, or bacon |
1 tablespoon vegetable oil (optional) |
3 garlic cloves, sliced |
2 tablespoons (1/4 stick) butter, divided |
16 large shrimp (about 1 pound), peeled, deveined |
1/4 cup (or more) beer |
1/4 cup low-salt chicken stock |
4 large eggs |
1 tablespoon chopped fresh tarragon |
Directions:
1. For grits: 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 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.
2. For shrimp: 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.
3. Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoom 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.
4. 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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