Bring 4 cups of water to a boil in a medium saucepan. Add 1 teaspoon salt. Slowly sprinkle in 1 cup stone-ground grits while whisking continuously to prevent lumps. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring every 5 minutes, until grits are creamy and tender with a slight bite.
4 cups water, 1 teaspoon salt, 1 cup stone-ground cornmeal
Heat a non-stick or cast iron skillet over medium-high heat. Add 1 tablespoon butter. When butter foams, add 2 minced garlic cloves and cook for 30 seconds until fragrant but not browned. Add 1 pound peeled, deveined shrimp in a single layer with space between each piece. Cook 2-3 minutes per side until opaque and pink. Remove from heat, drizzle with 2 tablespoons lemon juice, and set aside.
2 tablespoons butter, 2 cloves garlic, 1 pound shrimp, 2 tablespoons lemon juice
In the same skillet, reduce heat to medium-low. Add 1 tablespoon butter. Crack 4 large eggs into the pan, leaving space between each. Cook 3-4 minutes for sunny-side up with set whites and runny yolks, or flip for over-easy. Season with ½ teaspoon black pepper.
2 tablespoons butter, 4 large eggs, 0.5 teaspoon black pepper
Remove grits from heat. Stir in 2 tablespoons butter and ¼ cup milk or cream, whisking vigorously until smooth and creamy. Taste and adjust salt if needed.
2 tablespoons butter, 0.25 cup milk or cream
Divide grits among 4 bowls. Top each with shrimp, place one egg on each serving, and garnish with chopped fresh parsley or chives. Serve immediately while grits are hot and eggs are still soft.
1 cup stone-ground cornmeal, 1 pound shrimp, 4 large eggs, 2 tablespoons fresh parsley or chives
