Shrimp and Grits with Poached Egg 温玉のせ海老とグリィツ

Dishes made with grits used to be a breakfast staple for us. These included such things as shrimp and grits and grits with poached egg. One day recently, my wife mentioned, “we have not had grits for a long time.” So, we got a package of “instant” grits. We used them for a sort-of-combination lunch dish of shrimp and grits with home pasteurized poached eggs. When I got ready to take a “serving” picture, however, I noticed everything was sort of white (except maybe for some light pink from the shrimp). To brighten things up I snarfed some baby arugula and tomato from the salad I had made as a side dish. This was a really gentle but satisfying lunch.

Ingredients: (2 servings)

1/2 cups grits

2 cups liquid (either milk or water, we used the liquid the shrimp were poached in.)

2-3 pats of unsalted butter

6 large shrimp (we used shell-on frozen shrimp)

2 pasteurized eggs

Directions:

Thaw the shrimp in cold 2% salted water for 30 minutes. Drain out the shrimp but keep the salted water. Add the salted water to a pan. When it boils, turn down the heat and add the shrimp. Let them gently poach for 2-3 minutes. Remove the shrimp from the pan and peel off the shell. Add the shell back into the poaching liquid and gently boil for a few minutes. Strain out the shells and set aside the poaching liquid. Slice the shrimp in half length wise.

Cook the grits for 5 minutes using the poaching liquid, stirring occasionally. When the grits have thickened turn off the flame and add the butter. Taste and if needed add more salt.

Top the cooked grits with the shrimp and the poached egg in the center.