Shrimp Grits, Pickled Jalapeño, Fried Egg

A creative twist on traditional shrimp and grits where ground shrimp becomes the "grits," served with homemade pickled jalapeños and topped with a fried egg. This unique dish combines the sweetness of shrimp with spicy jalapeños and rich, buttery flavors.

4 servings

12 hr 28 min

Published October 4, 2025

Ingredients

•1 whole jalapeño, thinly sliced
•¾ cup water
•½ cup distilled white vinegar
•¼ cup sugar
•1 teaspoon kosher salt
•2½ pounds shrimp
•6 tablespoons unsalted butter
•1 teaspoon kosher salt
•⅛ teaspoon cayenne
•1⅔ cups vegetable stock
•1 cup corn powder
•1 whole scallion
•¼ teaspoon black pepper
•4 whole quail eggs
•1 piece meat grinder

Cooking Instructions

1.
Place the jalapeño slices in a small heatproof bowl.
2 min
2.
In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Pour over the jalapeño, cover, and let cool. Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight.
720 min
3.
Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die.
10 min
4.
Clean and dry the meat grinder and parts (you will need it again later).
5 min
5.
In a large, deep sauté pan over moderate heat, melt 2 tablespoons butter until foamy. Add the ground shrimp, along with 1/2 teaspoon salt and the cayenne, and cook, stirring constantly with a wooden spoon (the shrimp will clump, but that is OK), until firm and crumbly, 7 to 8 minutes. Remove from the heat and use the meat grinder fitted with a fine (3/16-inch) die to grind the shrimp 2 more times.
8 min
6.
Return the shrimp "grits" to the large, deep sauté pan, and add the vegetable stock, corn powder, and remaining 4 tablespoons butter. Place over moderate heat and cook, stirring occasionally, until slightly thickened and hot, 2 to 3 minutes. Stir in the remaining 1/2 teaspoon salt, along with the scallion and pepper. Divide the shrimp "grits" evenly among 4 shallow bowls, garnish with pickled jalapeño slices, and, if desired, top each with 1 fried egg.
3 min

Shrimp Grits, Pickled Jalapeño, Fried Egg

4 servings

12 hr 28 min

Published October 4, 2025

Ingredients

•1 whole jalapeño, thinly sliced

•¾ cup water

•½ cup distilled white vinegar

•¼ cup sugar

•1 teaspoon kosher salt

•2½ pounds shrimp

•6 tablespoons unsalted butter

•1 teaspoon kosher salt

•⅛ teaspoon cayenne

•1⅔ cups vegetable stock

•1 cup corn powder

•1 whole scallion

•¼ teaspoon black pepper

•4 whole quail eggs

•1 piece meat grinder

Cooking Instructions

Place the jalapeño slices in a small heatproof bowl.

2 min

In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Pour over the jalapeño, cover, and let cool. Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight.

720 min

Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die.

10 min

Clean and dry the meat grinder and parts (you will need it again later).

5 min

In a large, deep sauté pan over moderate heat, melt 2 tablespoons butter until foamy. Add the ground shrimp, along with 1/2 teaspoon salt and the cayenne, and cook, stirring constantly with a wooden spoon (the shrimp will clump, but that is OK), until firm and crumbly, 7 to 8 minutes. Remove from the heat and use the meat grinder fitted with a fine (3/16-inch) die to grind the shrimp 2 more times.

8 min

Return the shrimp "grits" to the large, deep sauté pan, and add the vegetable stock, corn powder, and remaining 4 tablespoons butter. Place over moderate heat and cook, stirring occasionally, until slightly thickened and hot, 2 to 3 minutes. Stir in the remaining 1/2 teaspoon salt, along with the scallion and pepper. Divide the shrimp "grits" evenly among 4 shallow bowls, garnish with pickled jalapeño slices, and, if desired, top each with 1 fried egg.

3 min