Shrimp & Grits with Eggs Sunnyside Up
A memorable dinner thrives on simple, time-honored techniques that let us prepare Shrimp & Grits with Eggs Sunnyside Up with patience, focusing on the therapeutic pleasure of chopping and cooking in a cozy home environment, which preserves our hosting energy for sharing stories and the art of slow Southern hospitality. The high surface heat of the pan draws out surface moisture from the ingredients, allowing a rich, mahogany crust to form while keeping the interior juicy and tender. The result is a premium yet effortless centerpiece that stands as a quiet luxury addition to a generous table of eight guests, fostering warm conversation and shared delight.
My version of this Cajun-inspired dish uses yellow corn grits also known as polenta and Mexican chorizo.
Shrimp & Grits with Eggs Sunnyside Up
Ingredients
Grits
- 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
Shrimp
- 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
- ¼ cup heavy cream
- 4 to 5 green onions, thinly sliced, about
- ½ cup
Eggs Sunnyside Up
- 1 tablespoon butter
- 4 large eggs
- Coarse black pepper
Instructions
Grits
- 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.
Shrimp
- chicken broth 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.
Eggs Sunnyside Up
- 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.
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
As the rich scent of melted butter and savory garlic and the vibrant colors of these beautifully plated shrimp & grits fill the room, it becomes the warm focal point. Preparing this heartfelt, savory recipe invites guests to slow down and enjoy the meal together.
The Art of the Host
- 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: Arrange the hot soup in individual deep earthenware bowls placed on small wooden chargers to insulate the heat. The dark earthenware contrasts beautifully with the rich colors of the broth. Pair each bowl with a linen napkin bound with kitchen twine and a side plate for bread. A simple stoneware pitcher of fresh wildflowers in the center of the table adds a rustic touch that completes the cozy gathering.
- THE POUR: For a sophisticated accompaniment to the light, herbaceous profile of the Shrimp & Grits with Eggs Sunnyside Up, we suggest a vibrant, high-acid Grüner Veltliner from Kamptal, Austria. The wine's palate displays crisp white pepper, green apple, and citrus blossom notes that play beautifully with the fresh green herbs and radishes. Serve chilled at 45°F in a tall, slender white wine glass. For the non-alcoholic alternative, serve an artisanal cucumber-elderflower pressé with fresh mint, chilled to 38°F in a delicate highball glass over clear cracked ice. It provides a cooling, floral freshness that keeps the entire breakfast experience clean and uplifting.
- THE VIBE: Create a cozy, inviting atmosphere for a party of eight in a sun-drenched sunroom, where floor-to-ceiling windows catch the soft, golden morning sunbeams. Let the air carry the gentle, acoustic sounds of front-porch bluegrass—featuring the warm, finger-picked melodies of Doc Watson or Tony Rice playing softly in the background to set a relaxed, nostalgic tempo. Keep the lighting completely natural, allowing the morning sun to filter through leafy houseplants and illuminate the casual family chatter. Arrange plush, comfortable seating with plenty of soft linen throw pillows, encouraging guests to linger long after the meal is finished.