Shrimp Grits, Pickled Jalapeño, Fried Egg
Shrimp Grits, Pickled Jalapeño, Fried Egg is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place the jalapeño slices in a small heatproof bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace the jalapeño slices in a small heatproof bowl.
In a small saucepan, bring the water, vinegar, sugar, and salt to a boil.
Pour over the jalapeño, cover, and let cool.
Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight.
Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die.
Clean and dry the meat grinder and parts (you will need it again later).
In a large, deep sauté pan over moderate heat, melt 2 tablespoons butter until foamy.
Add the ground shrimp, along with 1/2 teaspoon salt and the cayenne, and cook, stirring constantly with a wooden spoon (the shrimp will clump, but that is OK), until firm and crumbly, 7 to 8 minutes.
Remove from the heat and use the meat grinder fitted with a fine (3/16-inch) die to grind the shrimp 2 more times.
Return the shrimp "grits" to the large, deep sauté pan, and add the vegetable stock, corn powder, and remaining 4 tablespoons butter.
Place over moderate heat and cook, stirring occasionally, until slightly thickened and hot, 2 to 3 minutes.
Stir in the remaining 1/2 teaspoon salt, along with the scallion and pepper.
Divide the shrimp "grits" evenly among 4 shallow bowls, garnish with pickled jalapeño slices, and, if desired, top each with 1 fried egg.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.