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Fresh From The Sea

Shrimp and Grits Benedict Recipe

Rick Oruch - Wednesday, January 15, 2020

Shrimp and Grits Benedict


Cream Shrimp Sauce: 

1 pound medium-size fresh shrimp, peeled and deveined, reserving shells

2½ Tbsp butter, divided

1 small shallot, sliced

1 (14.5 ounce) can chicken broth

1½ Tbsp four

1 cup whipping cream

2 Tbsp sherry

Eggs Benedict:

5 cups water

½ tsp salt

1 cup uncooked quick-cooking grits

½ tsp pepper

¾ cup freshly grated parmesan cheese

1 pound fresh asparagus

1/3 cup all-purpose flour

1 Tbsp butter

 1Tbsp canola oil

 8 large eggs, poached

Fresh parsley for garnish


  1. Melt butter in a 3½-quart saucepan over medium heat.  Add shrimp and cook 5 minutes or just until shrimp turn pink.  Chop shrimp and set aside.

  2. Add shrimp shells, shallot and chicken broth to saucepan; bring to a boil.  Remove from heat, cover and let stand 30 minute. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot.

  3. Melt remaining 1½ Tbsp butter in saucepan over medium heat.  Whisk in flour. Cook, whisking constantly for 1 minute. Gradually whisk in broth mixture.  Bring to a boil; and cook for 1 minute or until slightly thickened. Add cream; reduce heat to low.  Add chopped shrimp and sherry. Stir until thoroughly heated.

  4. Bring 5 cups water and salt to a boil in a medium saucepan; gradually stir in grits.  Cook over medium heat 8 minute or until thickened. Whisk in pepper and cheese; spoon into a lightly greased 11x7-inch baking dish.  Cover and shill 8 hours.

  5. Snap off tough ends of asparagus.  Combine asparagus and water to cover in a saucepan.  Bring to a boil and cook 5 minutes or until crisp-tender.  Drain and plunge asparagus into ice water to stop the cooking process.

  6. Cut grits into 8 (3x3-inch) squares.  Lightly dredge in flour. Melt butter with oil in a large skillet.  Cook grits squares, in batches, 3-4 minutes on each side or until golden.  Top each square with asparagus, poached eggs and Creamy Shrimp Sauce. Serve immediately. Garnish with fresh parsley.

Yield:  8 servings

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