Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

>
>
While I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable (once in a while, anyway) 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Grits on ChefsOpinion
>
Click here for more Red Beets on ChefsOpinion
>
Click here for a recipe using Red Beet Leaves on ChefsOpinion
>
>
>

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: wash 2 lbs red beets thoroughly, cut off tops and leaves, use for other recipe ( see link )

: cook the beets in lightly salted water until soft but NOT mushy, remove from stock, peel, dice

: strain stock through a cheesecloth into a pot; you should have about 3 cups

: add the required amount of grits, depending on the type of grits you use (check the package for measurements)

: fold-in the red beet cubes (if you use the shrimp in garlic butter, don’t add any butter at this point), check/adjust seasoning

: poach one egg per person

: melt 4 oz of salted butter

: add 1 lb headless,peeled and deveined shrimp, season with 1 tsp worcestershire sauce, 1 tsp garlic paste, 1 tblsp Thai sweet chili sauce, kosher salt to taste

: saute until shrimp are almost cooked through , (carry-over heat will do the rest), add 1/4 cup chopped cilantro, check/adjust seasoning; serves 4