Sweet Corn Grits, Shrimp and Poached Egg

Sweet Corn Grits, Shrimp and Poached Egg | 0 Comments
From Sweet Corn Grits and Shrimp , Aired on Wed 4/13
Chef Jeff Henderson,
Instructions
WHAT YOU NEED FOR GRITS 
3 to 4 cups low sodium chicken stock
1 cup quick grits
1 ear of corn, and kernels removed 
½ cup heavy whipping cream
½ stick unsalted butter, soft
Kosher salt to taste 
Fresh ground black pepper to taste
 
WHAT TO DO
1. In medium pot, add 3 cups chicken stock. Bring pot to a simmer.
 
2. Whisk in grits and stir until thickened. Add corn and heavy cream. Continue to whisk until grits become creamy.
 
3. Add butter and season with salt and black pepper to taste. Adjust for desired thickness by adding additional chicken stock.
 
Sautéed Jumbo Shrimp
 
WHAT YOU NEED
2 tablespoons extra virgin olive oil 
½ tablespoon garlic, finely chopped
12 large gulf shrimp, peeled, deveined
Juice from ½ lemon
1 pinch chili flakes
Kosher salt 
Ground black pepper 
 
WHAT TO DO
1. Heat oil in large nonstick skillet over high heat. Add shrimp and garlic to skillet and sauté until shrimp are opaque in center, about 3 minutes. 
 
2. Season with salt, pepper and chili flakes. Drizzle lemon juice over shrimp and serve with grits. 
 
 
Poached Farm Egg
 
WHAT YOU NEED
4 quarts water
1 tablespoon distilled vinegar
4 fresh large eggs, room temp
1 pinch kosher salt
 
WHAT TO DO
1. Pour water and vinegar in a wide 3-quart saucepan or pot; bring to a simmer.
 
2. Break each egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. 
 
3. Using a slotted spoon, transfer eggs to a plate lined with paper towel until ready to serve.
 
CHEF TIP:
1. Poached eggs keep overnight well. Transfer poached eggs to a bowl of cool water, then let chill in icebox until next day. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds and serve with grits.
 
 
 
 
 
Ingredients
  • 3 to 4 cups low sodium chicken stock
  • 1 cup quick grits
  • 1 ear of corn, and kernels removed
  • ½ cup heavy whipping cream
  • ½ stick unsalted butter, soft
  • Fresh ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • ½ tablespoon garlic, finely chopped
  • 12 large gulf shrimp, peeled, deveined
  • Juice from ½ lemon
  • 1 pinch chili flakes
  • Kosher salt
  • Ground black pepper
  • 4 quarts water
  • 1 tablespoon distilled vinegar
  • 4 fresh large eggs, room temp

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