Crispy Shrimp & Grits Benedict
Elevate your breakfast game with this Southern-style Shrimp & Grits Benedict. This delightful twist on the classic Eggs Benedict features crispy, pan-fried grits topped with savory country ham, perfectly poached eggs, and a zesty homemade Remoulade bursting with shrimp flavor. The creamy Remoulade sauce replaces the traditional Hollandaise, adding a refreshing kick to every bite. Prepare the grits the night before for an easy, delightful brunch that showcases Southern culinary prowess and is sure to impress your family and friends.
4
Servings
300
Calories
12
Ingredients
Ingredients
cooked grits
2 cups (prepared according to package directions and cooled)
eggs
4 (poached)
country ham
1/2 lb (sliced)
parsley
1 tablespoon (chopped)
garlic clove
1 (minced)
mayonnaise
1/2 cup
Tabasco sauce
1 teaspoon
lemon juice
1 tablespoon
creole mustard
1 tablespoon
small shrimp
36 (peeled and thawed)
heavy cream
1/2 cup
paprika
1/2 tablespoon
Instructions
1
The night before, cook the grits according to package directions, typically using 4 cups of water for every cup of grits. Once cooked, allow the grits to cool. Spread the grits onto a cookie sheet or similar surface, making sure they are about 1 inch thick. Refrigerate overnight to firm up.
2
On the morning of serving, prepare the Remoulade by combining mayonnaise, parsley, garlic, Tabasco sauce, lemon juice, creole mustard, and shrimp in a bowl. Mix well until all ingredients are thoroughly combined.
3
Next, cut the refrigerated grits into four squares, resembling English muffin size. Dust with flour on both sides to help them brown during cooking.
4
In a skillet, heat a mix of butter and oil over medium heat. Pan fry the grit cakes until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
5
While the grits are cooking, slice the country ham into similar square shapes as the grit cakes to maintain proportion when serving.
6
Poach the eggs in simmering water until the whites are set but the yolks remain runny, about 3-4 minutes. Carefully remove them with a slotted spoon.
7
To assemble, stack each grit cake on a plate, top with a slice of country ham, followed by the poached egg. Generously pour the shrimp Remoulade over the top and finish with a sprinkle of paprika for a pop of color.
Nutrition Information
16.5g
Fat
26g
Carbs
14.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Shrimp & Grits Benedict?
It is a Southern-style twist on the classic Eggs Benedict featuring crispy pan-fried grits, country ham, poached eggs, and a zesty shrimp Remoulade sauce.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What are the nutritional facts for one serving?
Each serving contains approximately 300 calories, 16.5g of fat, 26g of carbohydrates, and 14.5g of protein.
How thick should the grits be when spread for cooling?
The grits should be spread onto a cookie sheet until they are about 1 inch thick.
When should I prepare the grits?
It is recommended to cook the grits the night before and refrigerate them overnight to allow them to firm up.
What replaces the traditional Hollandaise sauce in this recipe?
A homemade zesty shrimp Remoulade sauce replaces the traditional Hollandaise.
How do I prepare the grit cakes for pan-frying?
Cut the refrigerated grits into four squares and dust both sides with flour to help them brown.
How long should the grit cakes be pan-fried?
Pan-fry them in a mix of butter and oil for about 3-4 minutes per side until golden brown.
What kind of ham is used in this recipe?
The recipe uses 1/2 lb of sliced country ham.
How should the country ham be sliced?
Slice the country ham into square shapes similar to the size of the grit cakes to maintain proportion.
What is the poaching time for the eggs?
Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny.
What ingredients are in the shrimp Remoulade?
The Remoulade consists of mayonnaise, parsley, garlic, Tabasco sauce, lemon juice, creole mustard, and small shrimp.
How many shrimp are required?
The recipe calls for 36 small shrimp, peeled and thawed.
What garnish is used for the final presentation?
A sprinkle of paprika is used for a pop of color.
What is the total count of ingredients used?
There are 12 main ingredients in this recipe.
Can I use heavy cream in this recipe?
Yes, the recipe includes 1/2 cup of heavy cream.
What type of mustard is best for the Remoulade?
Creole mustard is specified for the authentic zesty flavor.
How much lemon juice is needed?
The recipe requires 1 tablespoon of lemon juice.
What is the preparation for the garlic?
One garlic clove should be minced before being added to the sauce.
What categories does this dish fall under?
It is categorized as a Breakfast and Brunch dish.
How much Tabasco sauce should be added?
Use 1 teaspoon of Tabasco sauce for the Remoulade.
Is there any fiber or sugar in the nutritional data?
The provided data does not list specific amounts for fiber or sugar.
How many cups of cooked grits are needed?
The recipe requires 2 cups of cooked grits.
What tool should be used to remove poached eggs?
Use a slotted spoon to carefully remove the eggs from the simmering water.
What tags describe this recipe?
Tags include southern cuisine, brunch, shrimp, grits, eggs benedict, remoulade, comfort food, and soul food.
What should I do with the grit cakes after frying?
Remove them from the skillet and drain them on paper towels.
How much mayonnaise is used for the sauce?
The recipe uses 1/2 cup of mayonnaise.
How much parsley is needed?
One tablespoon of chopped parsley is required.
What is the assembly order for the Benedict?
Stack the grit cake first, then country ham, then the poached egg, and pour the sauce over the top.
How much paprika should be used?
The recipe calls for 1/2 tablespoon of paprika.