Shrimp & Grits with a Soft-Boiled Egg

By Molly McConn
Juley Le recipe shrimp grits and soft egg

Click here to read the full Entertaining with Juley Le story for more Southern comfort and style.

Juley Le recipe shrimp grits and soft egg

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.

Leave a Reply

Your email address will not be published. Required fields are marked *