Incredible Beef Resepi - Bacchus Rum Punch with Ontario Bosc Pears and Ginger Beer

Directions for: BBQ Shrimp & Grits with Poached Eggs

Ingredients

Grits

2 cup grits

8 cup water

cup white cheddar, grated

cup Parmesan cheese, grated

cup butter

salt to taste

BBQ Shrimp

1 cup onion, finely diced

1 cup celery, finely diced

cup garlic, minced

cup fresh rosemary, chopped

1 cup beer

1 cup shrimp stock

cup Creole tomato sauce

cup Worcestershire sauce

1 lb(s) large shrimps, peeled

1 lemon, zest and juice

2 Tbsp butter (cold)

salt and pepper to taste

Creole seasoning to taste

Poached Eggs

vinegar or seasoning to taste (optional)

8 eggs

Directions

Grits

1. Place grits in a dry pot. Add water to pot and bring to a boil.

2. Reduce heat and simmer for 20 minutes or until grits are soft.

3. Stir in cheese and butter. Salt to taste.

4. Leave in pot and set aside.

BBQ Shrimp

1. In a large skillet or frying pan over medium heat cook and stir onions, celery, and garlic until translucent.

2. Add rosemary and beer; stir and simmer for 3-5 minutes until alcohol has been cooked off.

3. Add shrimp stock, tomato sauce & Worcestershire sauce; simmer for 15 minutes.

4. Add shrimp to sauce and simmer for 3-4 minutes or until cooked through.

5. Add lemon zest and juice. Remove butter from fridge and stir into sauce.

6. Season to taste with salt, black pepper and Creole seasoning.

Poached Eggs

1. Fill a saucepan with water. Bring to a boil.

2. Once the water is boiled add optional vinegar or seasoning to taste.

3. Carefully crack 2-4 eggs at a time into sauce pan. Poaching eggs can be tricky, so only cook as many eggs as you are comfortable with.

4.

Poach in boiling water for 2-4 minutes. Remove from saucepan and repeat for remaining eggs.

See more: Seafood, Eggs/Dairy, Herbs, Vegetables, Main, Brunch, Dinner