For the Grits…

4-5 cups shrimp or chicken stock
1 cup yellow stone ground grits
1 cup grated white cheddar cheese
¼ cup heavy cream
Freshly ground black pepper
2 tsp Salt
3 green onions, thinly sliced, for garnish

Tips:  Try not to use quick cooking grits as it is not the same!

Directions for grits:

1. Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes for a total of 15-20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and heavy cream and whisk until smooth; season with salt and pepper. 

Shrimp

½ pound thick cut bacon
2 tablespoons pure olive oil
20 large shrimp, shelled and deveined
3 cloves garlic, finely chopped
Salt and freshly ground black pepper

1. Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Cut into pieces.
2. Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high, season the shrimp with salt and pepper, add the shrimp and the garlic to the pan and sauté until golden brown on both sides and just cooked through, 1-2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 3 shrimp. Drizzle the top with some of the bacon/garlic oil that the shrimp were sautéed in and sprinkle with some of the bacon & green onions.

Shrimp and Grits Recipe is a post from: TasteForCooking

Strawberries & Creme Scones is a post from: TasteForCooking

Simmer water with vinegar and salt. Break eggs and drop contents into simmering liquid. Swirl eggs around for 5 minutes until set. Remove eggs and keep warm.

Puff Pastry Shell:
Frozen puff pastry
Egg wash

Preheat oven to 350 degrees. Cut a total of 6 three-inch circles of puff pastry using a cookie or ring cutter. Place circles on parchment paper-lined sheet pan. Brush circles with egg wash and bake for 10 minutes until golden brown. Remove and cool. When cool, carefully slice off top layers as shells will be filled later.

Creamy Crab Spinach:
1 medium yellow onion, chopped
1 oz. butter
8oz. fresh spinach
6 oz. crab meat
1 oz. grated fresh Parmesan cheese
2 oz. heavy cream

Cook onion in butter over medium heat. Add spinach and wilt it. Stir in crab meat, Parmesan and cream.

Hollandaise Sauce:
2 egg yolks
6 oz. clarified butter
White wine
White wine vinegar
Cracked peppercorns
Juice of one large fresh lemon
Salt
Cayenne pepper

Make a reduction with dry white wine, white wine vinegar and cracked peppercorns and reduce until dry. In a pot, simmer water, and in separate mixing bowl add egg yolks, lemon juice, and a splash of water. Whisk egg yolks until thickened. Warm egg yolks over the simmering water. Slowly on low heat, whisk in the clarified butter until thick, and season with cayenne pepper, salt, pepper.

Presentation:
Place puff pastry on individual plates with top cut off. Spoon in crab-spinach mixture. Place a poached egg on top. Spoon creamy hollandaise on top. Garnish with chopped fresh chives and black pepper.

Shared by Celebrity Cruise Line on Facebook.

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Celebrity Cruises Poached Egg En Cocotte Recipe is a post from: TasteForCooking