Spicy Shrimp and Cheesy Grits with Over-Easy Eggs

This image courtesy of Kara Ferroni

I adore breakfast for dinner. Particularly when it’s creamy, cheesy grits topped with smoky barbecued shrimp and a just barely runny egg yolk.

Makes4 servings

Cooking Methodsauteeing



Total Timeunder 1 hour

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, tree nut free

Mealdinner, lunch

Taste and Texturebuttery, savory


  • 1 cup stone-ground (not instant) grits or polenta
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 teaspoon cayenne
  • 1 teaspoon smoked paprika
  • 1 tablespoon honey
  • 1/2 pound (about 16 extra large) shrimp, peeled and deveined
  • 1/2 cup chicken stock
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey jack cheese
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup heavy cream
  • 4 eggs
  • Tabasco (optional)
  • Chopped chives, for garnish


  1. Bring 4 cups of water to a boil over medium heat. Stream in the grits and whisk. Cook for 20 to 25 minutes, stirring occasionally, until the water is absorbed but the grits still have a porridge-like consistency. Add a bit more water if needed. Remove from heat and cover to keep warm.

  2. Heat the oil and butter in a large heavy skillet over medium-low heat. Add the garlic and sauté until softened (but not browned), about 2 minutes. Add the cayenne, paprika, and honey, and mix well. Add the shrimp and stir to coat. Increase the heat to medium-high and cook for 2 minutes. Add the chicken stock and continue to cook until the shrimp are no longer pink and the stock is reduced, about 10 minutes.

  3. Remove the grits from the heat and stir in the cheeses, butter, and cream.

  4. Fry the eggs over easy, until the yolks are just barely runny.

  5. Divide the grits among 4 bowls and top with the shrimp, some of the sauce, an egg, and a dash of Tabasco. Garnish the dish with a sprinkling of chives and serve immediately.

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