Shrimp And Grits Eggs Benendict |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Another Southern Living recipe ;) 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 |
creamy shrimp sauce |
1 pound medium-size fresh shrimp |
2 1/2 tablespoons butter, divided |
1 small shallot, sliced |
1 (14.5-ounce) can chicken broth |
1 1/2 tablespoons flour |
1 cup whipping cream |
2 tablespoons sherry |
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.
4. Peel shrimp, reserving shells; devein, if desired.
5. Melt 1 tablespoon butter in a 3 1/2-quart saucepan over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Chop shrimp, and set aside.
6. Add shrimp shells, shallot, and chicken broth to saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot.
7. Melt remaining 1 1/2 tablespoons butter in saucepan over medium heat. Whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in broth mixture. Bring to a boil; boil 1 minute or until slightly thickened. Add cream; reduce heat to low. Add chopped shrimp and sherry; stir until thoroughly heated.
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