Ingredients
- 1 lb U/15 shrimp (colossal), peeled and deveined
- 1 tbsp Tony Sachere Cajun Seasoning
- 1 C Quaker Quick 5-Minute Grits
- 4 C whole milk
- 1/2-1 C Mrs. Renfro's Green Jalapeño Salsa
- 1 C Tasso ham, diced
- 3 eggs
- 1 C vegetable stock
- 2 tbsp olive oil
- 1 C white vinegar
- 2 tbsp butter
- 1/2 C green onion, chopped
- Salt and pepper to taste
Directions
- Bring medium sized saucepan 2/3 full of water and 1 cup white vinegar to a boil
- Bring milk to simmer on med low heat, add Mrs. Renfro’s Green Jalapeño Salsa, 1 tbsp salt & ½ tbsp pepper to milk
- When milk simmers stir in grits and stir until thickened but loose. Turn off heat
- In large skillet (not nonstick), heat 2 tbsp olive oil and sauté shrimp 3 minutes on each side until opaque in the middle
- Remove shrimp from skillet and set aside
- Add Tasso ham to skillet and sauté until slightly crispy. You will see a lot of sticking to the skillet (that is a good thing)
- Deglaze skillet with 1 cup of vegetable stock, cook until reduced by half
- Add 2 tbsp cold butter and half of green onions to pan and swirl in to emulsify. Add shrimp back to pan and coat with sauce
- Swirl boiling water/vinegar in saucepan in clockwise motion and crack all three eggs into water to poach. Cook for 3 minutes.
- Plate grits in mound on plate or large bowl, top with shrimp and Tasso ham then spoon sauce over top.
- Finish by topping with poached egg and chopped green onions
- Serves 3 (4-5 shrimp each.)