Hi Shrimp & Grits, you look kinda cute today–with your gigantic shrimp, runny egg, creamy, goat-cheesy grits…ugh. You’re so cute I kinda wanna punch you.
I’d never had Shrimp & Grits with an egg involved until a few nights ago. Good heavens. Just when you thought the dish couldn’t get more awesome, a restaurant (in NY) throws a runny fried egg in the mix and turns my world upside down.
I wanna say it was the most memorable thing about my trip to NY. There was also the amazing view from The Boom Boom Room at the top of the Standard Hotel; the incredible arepas from Caracas (had one for lunch and then one for dinner); the PB&J and pickle tea sandwiches from Fatty Crab; and the salted caramel cupcake from Butter Lane. P.S. There’s a chance I might’ve gained a pound or two. Whatevs.
But for reals, the best thing from NY was seeing some of my best friends from college–some of whom I hadn’t seen in years. They looked a little older, sounded more mature, but after five minutes we were back to how we used to be. Don’t you love it when that happens?
The first thing I did when I got to parent’s home in Fort Lauderdale, was make this dish. And watch lots of TV. There’s something about being home that makes it okay to be super lazy, right?
Let’s talk about this recipe! It’s pretty basic. Not to much too talk about, I guess.
I halved this recipe since it was just for me and my momma. The original recipe is for four, so below it’s for four. Just so ya know!
There’s grits, which I spiked with some goat cheese to give it a little tang and creaminess.
Some bacon. And shrimp, of course.
And a fried egg.
It’s kind of a breeze; and honestly, it’d be delicious for breakfast or for dinner or for lunch…or for all three in the same day. It’s a free country!
Shrimp & Grits
Recipe slightly adapted from Bobby Flay
4 cups water
Salt and pepper
1 cup stone-ground grits
3 oz. of goat cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley (I skipped this because I forgot to buy it at the store.)
1 large clove garlic, minced (I skipped this too.)
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. In a separate pan, fry up egg over easy.
Spoon grits into a serving bowl. Add shrimp mixture and top with fried egg. Serve immediately.