Greetings from Tybee Island! I love shrimp and grits. I am compelled to order them any, and every, time I see them on a menu. But, I had never made them myself. Well, that had to change, especially while we’re here at Tybee. So today, we are making cheesy grits and shrimp, with an egg, for breakfast.
Shrimp and Grits was a regional dish until it appeared on a menu in Charleston, South Carolina in the 1980’s, and gained popularity. Its origins have been attributed to Africa and Southern Native American tribes. Regardless of its origin, it’s true to say that it has become well-known across the United States, appearing on menus at fancy restaurants and dive-y diners, alike.
I have leftover red and orange bell peppers to use, as well as onion and spicy Soppressata (which I also used for the One Dish Low Country Boil). Additionally, we have green onions, lemon, shrimp, of course, and grits with shredded gouda cheese. Dice the veggies and if you want to use a spicy sausage, quarter and slice the sausage.
Add a little olive oil to the skillet and start with the onions. Once they are slightly translucent, toss in the peppers and the sausage. Cook and stir for a few minutes, until the peppers soften a little and the sausage begins to brown. While that’s happening, get the grits going by boiling the water and add the grits, cover and simmer for about 5 minutes or according to the package instructions.
Then, add the shrimp and a pat of butter to the skillet with the peppers and sausage. Cook stirring frequently until the shrimp is firm and opaque. I then added the green onions.
When the grits are done, turn off the heat and add the shredded cheese and a pat of butter, stir vigorously to melt the cheese and fluff the grits. Then, cover the grits and set aside while we cook the egg.
I am going to fry the egg in the same pan as the shrimp. So I just pushed the shrimp mixture to one side of the skillet and added a little butter. Then I cracked the egg into the pan. Gather the whites toward the center with the yolk as they cook. Let the whites mostly cook and carefully flip the egg over and cook to your liking. I prefer over easy; the runny yolk creates a nice sauce for the shrimp and grits.
Plate it up!
Spoon a serving of grits into a shallow bowl. Add a big spoonful of the shrimp mixture on top of the grits, squeeze some lemon juice over the top, top with the egg and finish with some chopped parsley.
I recommend finding 5-minute grits at the grocery store. This whole dish came together in about 15 minutes. And let me tell you, it is so good! I didn’t use any seasonings, aside from a little fresh cracked pepper on the egg. The butter, the cheese in the grits and the Soppressata add a ton of flavor. The squeeze of lemon and the parsley add a little brightness and freshness to it. The shrimp is sweet and juicy.
I do you hope you give my Shrimp and Grits a try! I know it will be on regular rotation at the Djalali house. Our time in Tybee is winding down, as we will be headed back to Athens on Saturday. I am already looking forward to our next stay here and can’t wait to put the pool to use! Stay tuned as I have one more Tybee Island dish to share with you; tomorrow we will have our Pizza and a Movie. Follow me on Instagram and facebook to catch a few more glimpses of Tybee. Take care and be well everyone! xo Kelly
Shrimp and Grits
Super flavorful shrimp and grits topped with an egg comes together in minutes and is so satisfying.
- 1 tbsp. Olive Oil
- 1/2 Medium Onion, diced
- 1 Red or Orange Bell Pepper, diced
- 1/2 cup Soppressata, quartered and thinly sliced
- 1 lb. Shrimp, rinsed and peeled
- 3 tbsp. Butter, divided
- 3 Green Onions, thinly sliced
- Grits, cooked according to package directions
- 1/2 cup Shredded Gouda Cheese
- 2 Eggs, fried
- Fresh Cracked Black Pepper, to taste
- Fresh Lemon Juice, to taste
- 2 tbsp. Flat Leaf Parsley, chopped
Over medium heat, sauté onions in olive oil until just translucent, add bell peppers and sausage to pan and sauté until the peppers begin to soften, about 3-5 minutes.
Add the shrimp and 1 tablespoon butter. Cook until shrimp is firm and opaque.
Make the grits according to package directions. When cooked and the water has been absorbed, stir in one tablespoon of butter and add the cheese. Remove from heat and stir well to melt the cheese and fluff up the grits. Cover and set aside.
Push the shrimp mixture to one side of the pan and add remaining butter to the now empty side.
Fry the eggs, one at a time, in the same pan as the shrimp mixture. Add more butter between each egg if needed. Fry eggs to desired doneness. Sprinkle eggs with pepper if desired.
To Serve: spoon grits into a shallow bowl, spoon shrimp mixture over the top and squeeze fresh lemon over the top. Lay the fried egg on top and sprinkle with chopped parsley.