This colourful breakfast bowl is made with cheesy Heritage grits, shrimp, bacon, eggs and pico de gallo.
Directions for: Bayou Breakfast Bowl
Ingredients
Grits1 cups dried Heritage (red, blue, yellow or white) corn grits (available at Latin grocery stores)
1 cups heavy cream
2 oz Parmesan cheese
cup cream cheese
4 oz grated Cheddar
Sea salt
Shrimp16 (21/26) shrimps
8 thin slices uncooked bacon
Cajun spice
Assembly8 eggs
Pico de gallo, slightly warmed
Melted butter
Cajun spice
Directions
Grits1. In a medium pot, combine grits, a pinch of sea salt, and 6 cups of water.
2. Bring grits to a simmer over low heat; cover and cook for 2 hours, stirring and adding water as needed, until grits are creamy and tender but not mushy.
3. Stir in heavy cream, Parmesan, cream cheese, and grated Cheddar until cheese melts and is completely incorporated.
4. Remove grits from heat, cover, and set aside. Keep warm.
Shrimp1. Slice the bacon strips in half and wrap half a strip around each shrimp.
2. In a large pan over medium heat, sear shrimp for 2 minutes on the first side; flip and continue searing for 1 minutes on the second side, until shrimp is pink all the way through and bacon is cooked.
3. Sprinkle shrimp with Cajun spice, to taste.
Assembly1. Preheat a pan with butter or oil over medium low heat; crack eggs into the pan and cook for 2 to 3 minutes, until whites are firm.
2. Flip eggs and continue cooking to desired doneness.
3. To assemble the dish, spoon warm grits into the bottom of each serving dish.
4. Top with a spoonful or two of melted butter, 4 cooked shrimp, two eggs, warm Pico de Gallo, and a pinch of Cajun spice.
5. Sprinkle Cheddar over top, to taste, and add a final pinch of Cajun spice to finish.
Tips and Substitutions
Leftover grits will keep for up to 7 days if refrigerated and may also be frozen. Kelzi recommends serving as grit patties. Transfer the grits to an oiled bread pan and freeze until grits are solid. Turn grits out of the pan and slice loaf into individual portions. Store in the freezer between pieces of wax paper. To serve, grill on both sides until thawed.
Source and Credits
Recipe courtesy of Kelzi Bartholomaei of Mother Hubbard's Caf
See more: Breakfast, Brunch, Cheese, Comfort Food, Eggs/Dairy, Seafood, Shellfish