Estate Comforts
Shrimp & Grits with Eggs Sunnyside Up
The Strategy:
Bringing the charm of the coast to the table begins with a pot of rich, cheese-filled grits topped with savory chorizo and tender jumbo shrimp. The dish reaches new heights when finished with a sunnyside-up egg, whose golden yolk creates a luscious sauce as it breaks. It is a classic southern combination that is as comforting as it is impressive.
Ingredients
- 3 cups homemade or prepared low-sodium chicken broth
- 1 cup yellow corn grits (polenta)
- 4 ounces white cheddar cheese, grated, about 1 cup
- 1 medium jalapeño pepper, seeded, veins removed, diced, about 2 tablespoons
- 1 tablespoon butter
- ¼ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- 4 ounces Mexican chorizo sausage, uncured
- 1 pound fresh jumbo shrimp, peeled and deveined, tail on, about 21 to 24
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium white onion, peeled and diced, about 1 cup
- ½ large red bell pepper, seeded, veins removed, diced, about ½ cup
- ½ large green bell pepper, seeded, veins removed, diced, about ½ cup
- 2 whole garlic cloves, peeled and minced, about 1 tablespoon
- ½ cup dry sherry
- ½ cup homemade or prepared low-sodium chicken broth
- ¼ cup heavy cream
- 4 to 5 green onions, thinly sliced, about ½ cup
- 1 tablespoon butter
- 4 large eggs
- Coarse black pepper
Instructions
- Bring chicken broth to simmer in a large pot over medium high heat.
- Whisk in the grits.
- Reduce heat to low.
- Cook, stirring often, until the grits thicken, about 15 to 20 minutes.
- Stir in the cheese, jalapeño pepper and butter.
- Stir in the cream and season with salt and pepper.
- Remove from the heat and cover the pot to keep the grits warm.
- Melt the sausage in a large skillet over medium high heat until it dissolves into a paste.
- Place the shrimp into the skillet and cook for two minutes until the shrimp begin to turn opaque and are coated with the paste, about 2 minutes.
- Transfer the shrimp to a platter or shallow bowl.
- Melt the olive oil and butter in the skillet.
- Add the onion and peppers.
- Cook until the vegetables are soft, about 3 to 5 minutes.
- Stir in the garlic.
- Pour in the sherry and the chicken broth.
- Reduce the heat to medium and simmer until the sauce reduces by half, about 3 to 5 minutes.
- Stir in the cream and green onions.
- Return the shrimp to the pan.
- Cook until the shrimp are just heated through and the sauce is simmering, about 2 to 3 minutes more.
- Melt the butter in a skillet over medium high heat until it just begins to turn brown. Crack the eggs into the skillet; do this in batches depending on the size skillet you are using.
- Cook until the egg whites are opaque and the yolks are just set, about 3 to 4 minutes total.
- Divide the grits among four bowls.
- Spoon the shrimp and sauce over the grits.
- Top each with an egg.
- Garnish with fresh pepper.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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Sunday Swaps
For a variation on this dish, try the Louisiana version using Tasso ham in place of the sausage. It is a spicy, peppery version of smoked pork made from the shoulder butt. Specialty stores should carry it.
Like your kids say, "When in doubt, Google it!"
The Heart of the Table
This colorful, comforting dish serves as the ultimate welcoming gesture, offering guests a taste of warm coastal hospitality. The rich, savory aroma of the chorizo and the bright green onions make everyone feel instantly at home and eager to share a delicious meal.
- a heavy-gauge tri-ply stainless steel shallow sauté pan
- a pair of professional-grade stainless steel locking kitchen tongs
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a 7-quart enameled cast-iron Dutch oven with dual helper handles
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a flexible stainless steel slotted turner with a walnut handle
Neighborly Grace
- THE PRESENTATION: Spoon the creamy grits into shallow, wide stoneware bowls, ladling the savory shrimp and red pepper sauce over top, and crowning it with a single sunnyside-up egg.
- THE POUR: Pair with a crisp, dry Chenin Blanc or a sparkling lemon-basil iced tea for a bright, refreshing balance.
- THE VIBE: Covered Veranda. The afternoon air is filled with the scent of jasmine and the soft melody of classic southern jazz playing in the background.
