Shrimp & Grits

Grits are made from ground hominy or dried corn, are very similar to polenta, a good source of fiber and folic acid and are a healthy southern breakfast staple. This is a favorite Sunday breakfast recipe of mine, made healthier by omitting butter and flour in the shrimp sautéing process. Serve topped with a poached egg for a delicious touch of class. 

 

Ingredients (Serves 4)

• 16 large shrimp, peeled and deveined
• 1/8 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 cups sliced fresh mushrooms
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• Hot sauce to taste
• 1/2 cup chopped green onions 
• 4 eggs (optional)

Preparation

For grits:

·        Cook 4 servings of grits according to package directions.

·        Season with salt and pepper. Keep warm. 

For shrimp:

·        In a large heavy skillet heat oil over medium.

·        Add garlic and sauté for 1 minute.

·        Add mushrooms and sauté until they start to release their liquid.

·        Add shrimp and lemon juice and cook until they start to turn pink, about 2 minutes.

·        Remove skillet from heat; cover and set aside to keep warm.

Adding Poached Eggs to the Mix (Optional)

·        Heat a large nonstick skillet or saucepan over high heat.

·        Add water to skillet until it reaches half-way up the skillet. Bring to a soft boil.

·        Reduce heat to medium and crack eggs into pan and cook until whites are set but yolks are still runny, about 3-4 minutes.

Plating:

·        Divide grits among 4 bowls, forming a well in center. Add 4 shrimp per plate, around the outside and mushroom mixture into the well in center of grits.

·        Top with egg in the center, dash with hot sauce and garnish with green onions…deeelish!