Shrimp-and-Grits Eggs Benedict |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
5 cups water |
1/2 teaspoon salt |
1 cup uncooked quick-cooking grits |
1/2 teaspoon pepper |
3/4 cup freshly grated parmesan cheese |
1 pound fresh asparagus |
1/3 cup all-purpose flour |
1 tablespoon butter or margarine |
1 tablespoon vegetable oil |
8 large eggs, poached |
creamy shrimp sauce |
garnish: freshly grated parmesan cheese |
Directions:
1. Bring 5 cups water and salt to a boil in a medium saucepan; gradually stir in grits. Cook over medium heat 8 minutes or until thickened. Whisk in pepper and cheese; spoon into a lightly greased 11- x 7-inch baking dish. Cover and chill 8 hours.
2. Snap off tough ends of asparagus. Combine asparagus and water to cover in a saucepan. Bring to a boil, and cook 5 minutes or until crisp-tender. Drain and plunge asparagus into ice water to stop the cooking process.
3. Cut grits into 8 (3- x 3-inch) squares. Lightly dredge in flour. Melt butter with oil in a large nonstick skillet over medium-low heat. Cook grits squares, in batches, 3 to 4 minutes on each side or until golden. Top each square with asparagus, poached egg, and Creamy Shrimp Sauce. Serve immediately. Garnish, if desired.
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