The Southern classic shrimp and grits reimagined as an elegant brunch: Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy is packed with bold, spicy flavors that wake up the palate.
Day 3 of Brunch Week and I couldn’t resist turning one of my favorite comfort dishes into a brunch-worthy plate. This Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy takes familiar Southern flavors and dresses them up for a special breakfast or brunch. It’s not a traditional shrimp and grits—think of it as a composed version with a few clever twists.
I first tasted shrimp and grits at a coastal Boathouse restaurant on Hilton Head Island, where the relaxed waterfront setting and classic Southern seafood left a lasting impression. That memory inspired me to recreate the flavors at home and add an egg on top. The result: cheesy grit cakes topped with sautéed shrimp, a perfectly poached egg, and a robust spicy red eye gravy.
The base is a creamy cheese grit that firms up when chilled so you can cut it into rounds or fun shapes. I used Cabot sharp white cheddar for its tangy punch, but any sharp cheddar will work. The gravy starts with andouille sausage for smoky depth, then sweet Vidalia onions and garlic are added. Cajun seasoning and a touch of cornstarch thicken the sauce, while chicken stock, Worcestershire, Tabasco, and instant espresso powder build layers of flavor. Finish the gravy with a little butter for shine and richness. A quick sauté of shrimp in butter, a few poached eggs, and assembly are all that stand between you and a delicious brunch.
Serve this dish for a celebratory brunch—think Kentucky Derby mornings, Mother’s Day, or any weekend you want to impress. Pair with a favorite brunch cocktail and finish with something sweet for a complete meal.
Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy
Ingredients
- For the grits:
- 3 cups water
- 1 teaspoon kosher salt
- 1 cup stone ground corn grits
- 2 tablespoons butter
- 1 cup Cabot sharp white cheddar
- For the gravy:
- 6 ounces andouille sausage, finely chopped
- 1 Vidalia onion, chopped (about 1 1/2 cups)
- 3 garlic cloves, minced
- 1 1/2 tablespoons Cajun seasoning
- 2 1/2 tablespoons corn starch
- 2 cups chicken stock
- 1/4 cup Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 1 tablespoon instant espresso powder
- 2 tablespoons salted butter
- For the shrimp:
- 1 tablespoon salted butter
- 1/2 pound uncooked shrimp, peeled and deveined, tails intact
- Kosher salt and fresh ground pepper
- 4 poached eggs
- Chopped scallions, for garnish
Instructions
- Bring the water and salt to a boil over medium heat. Add the grits and cook until thickened, stirring frequently, about 15–20 minutes. Stir in the butter and cheese. Pour the mixture onto a small sheet pan lined with parchment and chill until firm, 10–15 minutes.
- In a large non-stick skillet over medium-high heat, brown the andouille sausage, about 5–7 minutes. Transfer to a bowl and set aside. Add the onions to the pan and cook until softened, 4–5 minutes. Stir in the garlic and cook 1 minute. Add the Cajun seasoning and corn starch and cook 1 more minute.
- Stir in the chicken stock and bring to a boil. Cook until the sauce begins to thicken, then reduce heat to low. Stir in the Worcestershire sauce, Tabasco, espresso powder, and butter. Simmer 5–6 minutes until the gravy coats the back of a spoon. Keep warm.
- In a separate skillet, melt 1 tablespoon butter over medium heat. Add the shrimp and cook 2–3 minutes per side until no longer translucent. Season with salt and pepper and keep warm.
- Remove the grits from the refrigerator and cut into four circles (about 3–4 inches) using a biscuit cutter. Warm the grit cakes in a lightly greased skillet 1–2 minutes per side.
- Assemble each plate with a grit cake, top with 3–4 shrimp, add one poached egg, and spoon a few tablespoons of the spicy red eye gravy over the top. Garnish with chopped scallions and serve immediately.
Nutrition
Nutrition information is an approximation.