I am just loving all the southern food, I think I am a southern girl at heart. I loved grits the first time I tried them. We don't have all the great seafood here like we did in Seattle but I do use a lot of Carolina shrimp. There is a little café right here at Langtree, call Sun Up Café, they have wonderful breakfast and a little coffee shop. Chuck had the Shrimp and grits egg benedict, it was so good that we had to make it at home. So you can make your cheese grits the night before and instead of a English muffin you fry up the grits into a patty. Make a nice Cajun rub for your shrimp, some pouched eggs and hollandaise sauce and Wala' you have southern eggs bene!!
3 cups chicken stock
1 cup yellow grits
3/4 cup cheddar cheese
3/4 cup pepper jack cheese
2 tablespoons of butter
· Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm. If they get a little too thick add a little milk or chicken broth.
OK, if you want to do the fried grits for the Cajun shrimp eggs bene spread the grits out on a greased cookie sheet, cover with saran wrap and refrigerate over night. Then in the morning cut into squares and fry in a little oil
(kinda like a hash brown) then layer with pouched egg, hollandaise sauce and shrimp.
Cajun shrimp mix
Combine all spice put in a jar with lid.
1 pound of shrimp, dry shrimp with paper towels, sprinkle with spice mix, only use about a tablespoon of the mix above. Saute in a little butter or olive oil for 3 mins then turn, cook 2 more mins until shrimp are pink, remove from heat.