Garlic Shrimp, and Sunny Side Up Eggs, with Jalapeno Jack Grits


Serves 4

  • 1- cup half and half 1-1/4 cups water
  • 1/2 cup quick grits 4 oz. shredded jalapeno jack cheese
  • 36-48 small shrimp tail removed
  • 2T Olive oil
  • 2T Butter
  • 3 cloves garlic minced
  • 4 green onions chopped fine
  • 15 grape tomatoes split in half
  • 3 dashes Chipotle Tabasco (optional)
  • 2 eggs per person
  • Salt and Fresh Cracked pepper


    First, add the half and half and water to a 2 qt sauce pot and bring to a boil. Slowly add all the grits while whisking. Turn heat to med-low and cook 12-14 minutes or until thickened. Add the grated jalapeno jack cheese, and keep warm. Next, heat a 12”-14” saute pan over medium high heat. Add a tablespoon butter, and olive oil, then add shrimp and garlic and cook for 2 minutes. Next, add the grape tomatoes, green onion, salt, pepper, and Chipotle Tabasco, and cook until shrimp are done. Last, cook eggs sunny side up in a tablespoon but-ter, and olive oil. Place Grits on four warm plates, then pour over an equal amount of shrimp and their cooking juices. Finally, place sunny side up eggs atop shrimp and grits on each plate.
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