Shrimp & Grits with a Soft-Boiled Egg

Serves 4

Shrimp & Grits with a Soft-Boiled Egg

By Camille Styles


  • 1 c. yellow corn grits
  • 2 c. heavy cream
  • 2 c. milk
  • 1 lb. fresh peeled medium or large shrimp
  • 1/2 c. pancetta, chopped into small cubes
  • 1 tsp. each of paprika and cayenne (or substitute with Cajun seasoning)
  • 1 lemon
  • Sliced green onions to garnish
  • 4 soft-boiled eggs


  1. In a large dutch oven, bring milk and heavy cream to a boil. Reduce heat to a simmer and stir in yellow corn grits. Constantly stir until the grits become a thick creamy consistency, about 15 minutes. Cover with lid until ready to serve.
  2. Heat olive oil in a large cast iron skillet over a medium-high heat. When oil is hot, toss in pancetta and cook for about 2 minutes. Add fresh shrimp to skillet, season with paprika and cayenne, and add juice of one lemon. Stir together and cook until shrimp turns a pale pink color.
  3. Plate corn grits on a shallow bowl and spoon shrimp mixture over grits.
  4. Garnish with sliced green onions and top with a soft-boiled egg. Serve immediately.

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Molly McConn