Cook grits with boiling salt water until thickened.
Add black pepper.
Add freshly grated Parmesan cheese.
Wait for sauce to thicken.
Pour sauce out onto a pan and refrigerate for a few hours.
Next, time for the creamy shrimp sauce!
{So today at WholeFoods I was "wow"ed! I needed a shallot and when I couldn't find the individual ones next to the onions, a stock person showed me where they had peeled and packaged shallots instead. I told him that was a bummer since I would only use one, he then took the package to the back and came out with this. Apparently WholeFoods often "wow"s customers with produce, free of charge! }
So the one shallot is sliced.
Shrimps are peeled, deveined, degutted, and de-tailed. Tails are saved for flavoring.
Remaining shrimps are diced.
Chicken broth is boiled with shallot and shrimp tails.
Cook shrimp in butter and set aside for later.
Butter is heated in a saucepan.
Flour is added.
Chicken broth is drained and stirred into the butter and flour.
Whipping cream is added as a thickening agent.
The cooked shrimp is also added.
Along with a bit of sherry for flavoring. Sauce is left on the stove to stay warm.
Now time to bring out the grits.
After slicing it into square pieces, lightly dredge in flour.
Fry the square pieces in a pan until golden brown.
Boil asparagus.
Add on top of the grits.
Time to poach the egg! (Tip: Add vinegar to the water to help condense the egg)
Finally, add the shrimp cream sauce on top.
And of course, more greens for jjeng.
Add cranberries and sliced almonds.
Mix with balsamic vinaigrette. (I saved some from the last recipe)
Plate everything and bon appetit!
