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This twist on a traditional southern favorite is a recipe we saw quite some time ago in Southern Living.  It came to mind this week after booking a beach trip.  Something about South Carolina beaches and fresh shrimp…has our mouth watering already!  We haven’t tried this recipe by Robert Stehling of Hominy Grill in Charleston yet.  But we will! We’ve been a little crazy over on The FARM getting ready for Ag+Art tour in two weeks.  And with a 45-minute prep time, 30-minute cook time, and 8-hour chill time, this recipe is going to have to wait until we are relaxing in the sand and sun!  If you find the time to give it a try before us, please share!  It sounds delicious (especially when incorporating farm fresh eggs).


  • 5 cups of water
  • 1/2 tsp of salt
  • 1 cup uncooked quick-cooking grits (Adluh is, of course, a staple.  But there’s also Keisler’s Mill in Gilbert that you should try if you haven’t.)
  • 1/2 tsp of pepper
  • 3/4 cup freshly grated parmesan
  • 1 pound fresh asparagus
  • 1/3 cup and 1.5 tbsp flour all-purpose flour
  • 3.5 tbsp butter, divided
  • 1 tbsp vegetable oil
  • 8 large eggs, poached
  • 1 lb medium-size fresh shrimp
  • 1 small shallot, sliced
  • 14.5 oz can of chicken broth
  • 1 cup whipping cream
  • 2 tbsp of sherry


  1. Bring 5 cups water and salt to a boil in a medium saucepan; gradually stir in grits. Cook over medium heat for 8 minutes or until thickened. Whisk in pepper and cheese; spoon into a lightly greased 11- x 7-inch baking dish. Cover and chill for 8 hours.
  2. Make shrimp sauce:
    1. Peel shrimp and devein (reserve shells)
    2. Melt 1 tablespoon butter in a 3 1/2-quart saucepan over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Chop shrimp, and set aside.
    3. Add shrimp shells, shallot, and chicken broth to saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot.
    4. Melt remaining 1 1/2 tablespoons butter in a saucepan over medium heat. Whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in broth mixture. Bring to a boil; boil 1 minute or until slightly thickened. Add cream; reduce heat to low. Add chopped shrimp and sherry; stir until thoroughly heated.
  3. Snap off tough ends of asparagus. Combine asparagus and water to cover in a saucepan. Bring to a boil, and cook 5 minutes or until crisp-tender. Drain and plunge asparagus into ice water to stop the cooking process.
  4. Cut grits into 8 (3- x 3-inch) squares. Lightly dredge in flour. Melt butter with oil in a large nonstick skillet over medium-low heat. Cook grits squares, in batches, 3 to 4 minutes on each side or until golden. Top each square with asparagus, poached egg, and Creamy Shrimp Sauce. Serve immediately. Garnish, if desired.

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