Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy #BrunchWeek

• Meat

  • 6 oz Andouille sausage

• Seafood

  • 1/2 lb Shrimp

• Produce

  • 3 Garlic cloves
  • 1 Scallions
  • 1 Vidalia onion, chopped (about 1 1/2 cups

• Refrigerated

  • 4 Eggs

• Breakfast Foods

  • 1 cup Corn grits, stone ground

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 tbsp Tabasco sauce
  • 1/4 cup Worcestershire sauce

• Baking & Spices

  • 1 1/2 tbsp Cajun seasoning
  • 2 1/2 tbsp Corn starch
  • 1 tsp Kosher salt
  • 1 Kosher salt and fresh ground pepper

• Drinks

  • 1 tbsp Espresso, instant powder

• Dairy

  • 2 tbsp Butter
  • 3 tbsp Butter, salted

• Liquids

  • 3 cups Water

• Other

  • 1 cup Cabot sharp white cheddar

Found on thesuburbansoapbox.com

Description

Ingredients

• For the grits:
• 3 cups water
• 1 teaspoon kosher salt
• 1 cup stone ground corn grits
• 2 tablespoons butter
• 1 cup Cabot Sharp White Cheddar
• For the gravy:
• 6 ounces Andouille sausage, finely chopped
• 1 Vidalia onion, chopped (about 1 1/2 cups)
• 3 garlic cloves, minced
• 1 1/2 tablespoons cajun seasoning
• 2 1/2 tablespoons corn starch
• 2 cups chicken stock
• 1/4 cup worcestershire sauce
• 1 tablespoon Tabasco sauce
• 1 tablespoons instant espresso powder
• 2 tablespoons salted butter
• For the shrimp:
• 1 tablespoon salted butter
• 1/2 pound uncooked shrimp, peeled and deveined tails intact
• kosher salt and fresh ground pepper
• 4 poached eggs
• Chopped scallions, for garnish
• 3 cups water
• 1 teaspoon kosher salt
• 1 cup stone ground corn grits
• 2 tablespoons butter
• 1 cup Cabot Sharp White Cheddar
• 6 ounces Andouille sausage, finely chopped
• 1 Vidalia onion, chopped (about 1 1/2 cups)
• 3 garlic cloves, minced
• 1 1/2 tablespoons cajun seasoning
• 2 1/2 tablespoons corn starch
• 2 cups chicken stock
• 1/4 cup worcestershire sauce
• 1 tablespoon Tabasco sauce
• 1 tablespoons instant espresso powder
• 2 tablespoons salted butter
• 1 tablespoon salted butter
• 1/2 pound uncooked shrimp, peeled and deveined tails intact
• kosher salt and fresh ground pepper
• 4 poached eggs
• Chopped scallions, for garnish

Directions

• Bring the water and salt to a boil over medium heat. Add the grits and cook until thickened, stirring frequently to prevent sticking, approximately 15-20 minutes. Stir in the butter and cheese. Pour the mixture onto a small sheet pan lined with parchment and chill for 10-15 minutes or until firm.
• Add the sausage to a large non-stick skillet over med-high heat and cook until browned, approximately 5-7 minutes. Transfer the sausage to a small bowl and set aside. Add the onions to the pan and cook until softened, approximately 4-5 minutes. Stir in the garlic, cook for 1 minute. Add the cajun seasoning and corn starch, cooking for an additional 1 minute. Stir in the chicken stock and bring the mixture to a boil. Cook until the sauce begins to thicken and turn the heat to low. Stir in the worcestershire sauce, tabasco sauce, espresso powder and butter. Simmer for 5-6 minutes or until the gravy has thickened enough to coat the back of a spoon. Keep warm.
• In a medium skillet, melt the butter over medium heat. Add the shrimp to the pan and cook for 2-3 minutes on each side until the shrimp is no longer translucent. Transfer to a plate and keep warm.
• Remove the grits from the refrigerator and cut out four circles (or dolphins) with a round biscuit cutter (approximately 3-4 inches in diameter). Warm the cut out grits in a clean skillet coated with cooking spray for 1-2 minutes on each side.
• Place each grit cake on a plate and top with 3-4 shrimp. Place one poach egg on each grit cake and top with a few spoonfuls of red eye gravy. Sprinkle with chopped scallions, if desired. Serve immediately.
• Bring the water and salt to a boil over medium heat. Add the grits and cook until thickened, stirring frequently to prevent sticking, approximately 15-20 minutes. Stir in the butter and cheese. Pour the mixture onto a small sheet pan lined with parchment and chill for 10-15 minutes or until firm. Add the sausage to a large non-stick skillet over med-high heat and cook until browned, approximately 5-7 minutes. Transfer the sausage to a small bowl and set aside. Add the onions to the pan and cook until softened, approximately 4-5 minutes. Stir in the garlic, cook for 1 minute. Add the cajun seasoning and corn starch, cooking for an additional 1 minute. Stir in the chicken stock and bring the mixture to a boil. Cook until the sauce begins to thicken and turn the heat to low. Stir in the worcestershire sauce, tabasco sauce, espresso powder and butter. Simmer for 5-6 minutes or until the gravy has thickened enough to coat the back of a spoon. Keep warm. In a medium skillet, melt the butter over medium heat. Add the shrimp to the pan and cook for 2-3 minutes on each side until the shrimp is no longer translucent. Transfer to a plate and keep warm. Remove the grits from the refrigerator and cut out four circles (or dolphins) with a round biscuit cutter (approximately 3-4 inches in diameter). Warm the cut out grits in a clean skillet coated with cooking spray for 1-2 minutes on each side. Place each grit cake on a plate and top with 3-4 shrimp. Place one poach egg on each grit cake and top with a few spoonfuls of red eye gravy. Sprinkle with chopped scallions, if desired. Serve immediately.
• Bring the water and salt to a boil over medium heat. Add the grits and cook until thickened, stirring frequently to prevent sticking, approximately 15-20 minutes. Stir in the butter and cheese. Pour the mixture onto a small sheet pan lined with parchment and chill for 10-15 minutes or until firm.
• Add the sausage to a large non-stick skillet over med-high heat and cook until browned, approximately 5-7 minutes. Transfer the sausage to a small bowl and set aside. Add the onions to the pan and cook until softened, approximately 4-5 minutes. Stir in the garlic, cook for 1 minute. Add the cajun seasoning and corn starch, cooking for an additional 1 minute. Stir in the chicken stock and bring the mixture to a boil. Cook until the sauce begins to thicken and turn the heat to low. Stir in the worcestershire sauce, tabasco sauce, espresso powder and butter. Simmer for 5-6 minutes or until the gravy has thickened enough to coat the back of a spoon. Keep warm.
• In a medium skillet, melt the butter over medium heat. Add the shrimp to the pan and cook for 2-3 minutes on each side until the shrimp is no longer translucent. Transfer to a plate and keep warm.
• Remove the grits from the refrigerator and cut out four circles (or dolphins) with a round biscuit cutter (approximately 3-4 inches in diameter). Warm the cut out grits in a clean skillet coated with cooking spray for 1-2 minutes on each side.
• Place each grit cake on a plate and top with 3-4 shrimp. Place one poach egg on each grit cake and top with a few spoonfuls of red eye gravy. Sprinkle with chopped scallions, if desired. Serve immediately.