Shrimp-And-Grits Eggs Benedict

Submitted by KelBel

"Time consuming but delicious. From Southern Living Everyday Menus. Time does not include overnight chilling of grits."

 

• Ready In: 38mins
• Ingredients: 17
• Serves: 8

ingredients

• Grits and Eggs

• 5 cups water
• 1⁄2 teaspoon salt
• 1 cup uncooked quick-cooking grits
• 1⁄2 teaspoon pepper
• 3⁄4 cup freshly grated parmesan cheese
• 1 lb fresh asparagus
• 1⁄3 cup all-purpose flour
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon vegetable oil
• 8 large eggs, poached

• Creamy Shrimp Sauce

• 1 lb medium shrimp
• 2 1⁄2 tablespoons butter, divided
• 1 small shallot, sliced
• 1 (14 1/2 ounce) can chicken broth
• 1 1⁄2 tablespoons flour
• 1 cup whipping cream
• 2 tablespoons sherry wine

directions

1. Bring 5 cups water and salt to a boil in a medium saucepan; gradually stir in grits. Cook over medium heat 8 minutes or until thickened. Whisk in pepper and cheese; spoon into a lightly greased 11- x 7-inch baking dish. Cover and chill 8 hours.
2. Snap off tough ends of asparagus. Combine asparagus and water to cover in a saucepan. Bring to a boil, and cook 5 minutes or until crisp-tender. Drain and plunge asparagus into ice water to stop the cooking process.
3. Cut grits into 8 (3- x 3-inch) squares. Lightly dredge in flour. Melt butter with oil in a large nonstick skillet over medium-low heat. Cook grits squares, in batches, 3 to 4 minutes on each side or until golden. Top each square with asparagus, poached egg, and Creamy Shrimp Sauce. Serve immediately. Garnish, if desired.
4. Peel shrimp, reserving shells; devein, if desired.
5. Melt 1 tablespoon butter in a 3 1/2-quart saucepan over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Chop shrimp, and set aside.
6. Add shrimp shells, shallot, and chicken broth to saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot.
7. Melt remaining 1 1/2 tablespoons butter in saucepan over medium heat. Whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in broth mixture. Bring to a boil; boil 1 minute or until slightly thickened. Add cream; reduce heat to low. Add chopped shrimp and sherry; stir until thoroughly heated.