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This month we’re proud to share one of our newest recipes, Shrimp & Grits Egg Benedict! This dish is the perfect savory breakfast for the seafood lover in your life. Note: The grits actually need to be prepared the night before so they can chill for 8 hours. This recipe serves 8. Let’s get started!

-5 cups water
-1/2 tsp salt
-1 cup grits
-1/2 tsp pepper
-1 cup grated Parmesan
-1/3 cup all-purpose flour
-1 tbsp butter
-1tbsp vegetable oil
-1 tbsp Tabasco
-1/2 tsp garlic powder
-1 tbsp Cajun seasoning
-8 large poached eggs
-1 pound asparagus
-parsley (for garnish)
-crumbled bacon (also for garnish)
-Creamy Shrimp Sauce (ingredients below)

Creamy Shrimp Sauce Ingredients
-1 lb fresh shrimp (canned is ok too!)
-2½ tbsp butter, divided
-1 small, diced shallot
-1 (14 oz) can of chicken broth
-1 ½ tbsp flour
-1 cup heavy whipping cream
-2 tbsp sherry


Add the salt and water to a saucepan and bring to a boil and gradually stir in the grits. Cook the grits on medium heat until they thicken (approximately 8 minutes). Stir in pepper, parmesan, Tabasco, garlic powder, and Cajun seasoning. Pour mixture into greased 11×7 baking dish and chill for 8 hours.

The next morning, snap off the ends of the asparagus. Add asparagus and water to saucepan and bring the water to a boil. Cook asparagus until it is crisp and tender. Then drain water.

Cut grits into 8 small squares and dredge in flour. After melting butter in a large skillet cook the squares on each side until golden. Top with poached egg, creamy shrimp sauce, and asparagus. Don’t forget to garnish with parsley and bacon!

To make the cream sauce, peel shrimp and save the shells. Melt 1 tbsp of the butter in a sauce pan on medium heat. Add the shrimp and cook until they turn pink. Chop and set aside the shrimp. Next, add the shells, shallots, and chicken broth to the saucepan and bring to a boil. Then remove the pan from the heat, cover, and let it stand for 30 minutes. Pour the mixture through a strainer to remove the shallots and shells. Melt 1½ tbsp butter in the saucepan over medium heat and whisk in flour. Cook for 1 minute while whisking constantly. Whisk in the broth mixture. Bring to boil and let boil until thickened. Add whipping cream and reduce heat to low. Add shrimp and sherry and cook until heated.