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!