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Joseph's Cheese Grits with Shrimp & Eggs

 By a true Louisiana breakfast lover
With both of my parents being from Louisiana, I grew up eating grits, my favorite hot breakfast cereal. As a kid, I used to eat them with butter and sugar. But as I got older, my taste buds changed, and now I prefer them with salt and pepper, and sometimes cheese. This is one of my favorite grits dishes. I don’t have any pictures at the moment, but I’m happy to share the recipe with you. Don’t just take my word for it—follow these simple instructions and see for yourself how delicious, fast, and easy this dish is to make.
Bon appétit!
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Ingredients
  

  • 1 Box Albert’s Quick Grits
  • 1 Dozen Eggs
  • 1 Stick Salted or unsalted butter
  • 1 Bag Jumbo Shrimp cleaned
  • 1 Bag Sargento sharp shredded cheddar cheese
  • 3 Slices Sargento pepper jack cheese
  • 1 Tsp Morton’s iodized salt
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Black Pepper
  • 1 Tsp Cayenne Pepper (Optional)
  • 1 Green Onion Chopped

Instructions
 

Cook the Grits

  • Bring 6 cups of water to a boil in a medium-sized pot.
  • Add a pinch of salt, about 1.5 teaspoons, and half a stick of butter to the water.
  • Once the water is boiling, reduce the heat to low.
  • Slowly pour in 3 cups of Albert’s Quick Grits, stirring constantly to prevent lumps.
  • Once all the grits are added, stir in 3 to 4 slices of pepper jack cheese.
  • As the grits begin to thicken, season with a pinch of salt, black pepper, and cayenne pepper (if desired).
  • Mix well, then turn off the heat and allow the grits to simmer and thicken.

Cook the Shrimp

  • In a small skillet, melt a quarter stick of butter over medium heat.
  • Add the cleaned jumbo shrimp and season with garlic powder and black pepper.
  • Cook for 4–5 minutes, stirring constantly, until the shrimp are pink and fully cooked. Be careful not to overcook them.

Cook the Eggs

  • In a separate skillet, cook the eggs to your liking. I prefer over easy, but scrambled or fried works too.

Assemble the Plate

  • Spoon the hot grits onto the plate.
  • Sprinkle shredded cheddar cheese and bacon bits over the grits.
  • Top with the sautéed jumbo shrimp.
  • Add a bit more cheese and bacon bits, and finish with chopped green onions.
  • Place the eggs on the side.