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#EatSWLA: Authentic Sweet Corn Grits with Sautéed Gulf Shrimp and Poached Eggs

Experience the bold, comforting flavors of Louisiana with this chef-inspired dish: creamy sweet corn grits topped with succulent sautéed Gulf shrimp and perfectly poached eggs. A Southern seafood classic that's simple to make at home.

Sweet Corn Grits Ingredients

  • 3 to 4 cups low-sodium chicken stock
  • 1 cup quick grits
  • Kernels from 1 ear of fresh corn
  • 1/2 cup heavy whipping cream
  • 1/2 stick unsalted butter, softened
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Sautéed Gulf Shrimp Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon garlic, finely chopped
  • 12 large Gulf shrimp, peeled and deveined
  • Juice of 1/2 lemon
  • 1 pinch chili flakes
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Poached Eggs Ingredients

  • 4 quarts water
  • 1 tablespoon distilled white vinegar
  • 4 large eggs, at room temperature

#EatSWLA: Authentic Sweet Corn Grits with Sautéed Gulf Shrimp and Poached Eggs

How to Make the Grits

  1. In a medium pot, bring 3 cups chicken stock to a simmer.
  2. Whisk in the grits and stir until thickened. Add the corn kernels and heavy cream. Continue whisking until creamy.
  3. Stir in the butter and season with salt and pepper to taste. Add more stock if needed for desired consistency.

How to Sauté the Shrimp

  1. Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
  2. Add shrimp, lemon juice, chili flakes, salt, and pepper. Cook 2-3 minutes per side until shrimp are pink and opaque. Remove from heat.

How to Poach the Eggs

  1. Pour water and vinegar into a wide 3-quart saucepan or pot; bring to a simmer.
  2. Crack each egg into a small bowl and gently slide into the water. Poach at a bare simmer until whites are firm and yolks runny, 2-3 minutes.
  3. Transfer with a slotted spoon to a paper towel-lined plate until ready to serve.

Chef Tip:

Poached eggs store well overnight. Transfer to cool water, chill, then reheat in simmering water for 20-30 seconds before serving over grits.

Find more Cajun recipes here. To learn more about Flip My Food, visit www.flipmyfood.com.

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