Description
A decadent brunch plate featuring tender ribeye steak, spicy shrimp, and creamy stone-ground grits, finished with a rich pan sauce. Perfect for a luxurious weekend meal.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 2 ribeye steaks (about 12 oz each)
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded sharp cheddar cheese
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- In a large skillet, cook bacon over medium heat until crispy. Remove and set aside, leaving drippings in the pan.
- Season shrimp with salt, pepper, and smoked paprika. Add to the skillet and cook for 2-3 minutes per side until pink. Remove and set aside.
- In the same skillet, add diced onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute. Stir in diced tomatoes and cayenne, then remove from heat.
- In a medium saucepan, bring chicken broth to a boil. Slowly whisk in grits, reduce heat to low, and cook for 20-25 minutes, stirring occasionally, until thick and creamy. Stir in heavy cream and cheddar cheese until melted. Season with salt and pepper.
- Pat ribeye steaks dry and season generously with salt and pepper. In a cast-iron skillet, heat olive oil and butter over high heat. Sear steaks for 4-5 minutes per side for medium-rare, or to your liking. Let rest for 5 minutes before slicing.
- To assemble, spoon grits onto plates. Top with sliced ribeye, shrimp, and the tomato-bacon mixture. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add more cayenne or a dash of hot sauce. Substitute andouille sausage for bacon if desired.