Smoked Kimchi Shrimp & Grits Benedict

6 Servings
6 Prep Time
40 Cook Time

Impress your guests with this delicious brunch dish.

Ingredients

1 pkg Thomas’® Original English Muffins
6 Eggs, Poached

For Shrimp & Bacon:
Butter, to taste
1 Small Onion, diced
½ lb. Bacon, cut into lardons

For the Grits:
2 C Stone Ground Grits
8 C Water
Salt, to taste
1 Tbsp Kochukaru
1 ½ C Well-aged Kimchi, Chopped (reserve small amount of kimchi for shrimp)
Cream, to taste
Butter, to taste

For the Simple Kochukaru Hollandaise:
Smoked Sausage (optional)
Reserved Kimchi
1 lb Shrimp

Directions

For Shrimp & Bacon:
1) In a sauté pan, sauté onion until translucent.
2) Add bacon and cook until just starting to brown.
3) Add smoked sausage and cook until bacon and sausage are just crisping.
4) Add reserved kimchi and shrimp and stir until shrimp are cooked thoroughly, about 2-3 minutes. Set aside.

For the Grits:
1) The night before, stir water into grits and leave in refrigerator overnight.
2) The next day stir the grits continually over medium-high heat.
3) Meanwhile, sauté chopped kimchi to just before browning.
4) Using a cold smoke gun or stove top smoker, smoke for 15-30 minutes, depending on how smokey you would like your grits to be.
5) Once the grits have come to a boil, turn off heat and cover for 45 - 60 minutes.
6) Stir smoked kimchi into the grits and cook again over medium to low heat until they reach desired bite. The longer they cook the softer they will get, usually 30 more minutes. Add cream and butter to get to desired creaminess.

For the Hollandaise:
1) Put yolks, salt, and lemon juice in a blender.
2) In a saucepan, cut butter into pieces and melt until just foaming.
3) With melted butter just off the heat, start the blender and within 3 seconds start slowly drizzling butter through the top of the blender, just in drops.
4) When most of the butter is in you should have a nice, thick and creamy sauce. Don’t add the foamy milk solids from the last of the butter.
5) Remove sauce from the blender, add more salt or lemon juice if desired.
6) Lastly, stir in heavy pinch of kochukaru and stir to just blended.

To Plate:
1) Toast one Thomas’® English Muffin.
2) On the bottom of plate put a healthy scoop of grits and smooth out slightly.
3) Place toasted Thomas’® English Muffin in the center of the grits.
4) Place 4-5 shrimp and accompanying pieces of bacon and sausage on top of the Thomas’® English Muffin.
5) Place poached egg on top of shrimp.
6) Top Egg with nice amount of hollandaise.
7) Add more kochukaru, if desired.
Smoked Kimchi Shrimp & Grits Benedict Impress your guests with this delicious brunch dish. 6 servings 1 pkg Thomas’® Original English Muffins
6 Eggs, Poached

For Shrimp & Bacon:
Butter, to taste
1 Small Onion, diced
½ lb. Bacon, cut into lardons

For the Grits:
2 C Stone Ground Grits
8 C Water
Salt, to taste
1 Tbsp Kochukaru
1 ½ C Well-aged Kimchi, Chopped (reserve small amount of kimchi for shrimp)
Cream, to taste
Butter, to taste

For the Simple Kochukaru Hollandaise:
Smoked Sausage (optional)
Reserved Kimchi
1 lb Shrimp
For Shrimp & Bacon: 1) In a sauté pan, sauté onion until translucent. 2) Add bacon and cook until just starting to brown. 3) Add smoked sausage and cook until bacon and sausage are just crisping. 4) Add reserved kimchi and shrimp and stir until shrimp are cooked thoroughly, about 2-3 minutes. Set aside. For the Grits: 1) The night before, stir water into grits and leave in refrigerator overnight. 2) The next day stir the grits continually over medium-high heat. 3) Meanwhile, sauté chopped kimchi to just before browning. 4) Using a cold smoke gun or stove top smoker, smoke for 15-30 minutes, depending on how smokey you would like your grits to be. 5) Once the grits have come to a boil, turn off heat and cover for 45 - 60 minutes. 6) Stir smoked kimchi into the grits and cook again over medium to low heat until they reach desired bite. The longer they cook the softer they will get, usually 30 more minutes. Add cream and butter to get to desired creaminess. For the Hollandaise: 1) Put yolks, salt, and lemon juice in a blender. 2) In a saucepan, cut butter into pieces and melt until just foaming. 3) With melted butter just off the heat, start the blender and within 3 seconds start slowly drizzling butter through the top of the blender, just in drops. 4) When most of the butter is in you should have a nice, thick and creamy sauce. Don’t add the foamy milk solids from the last of the butter. 5) Remove sauce from the blender, add more salt or lemon juice if desired. 6) Lastly, stir in heavy pinch of kochukaru and stir to just blended. To Plate: 1) Toast one Thomas’® English Muffin. 2) On the bottom of plate put a healthy scoop of grits and smooth out slightly. 3) Place toasted Thomas’® English Muffin in the center of the grits. 4) Place 4-5 shrimp and accompanying pieces of bacon and sausage on top of the Thomas’® English Muffin. 5) Place poached egg on top of shrimp. 6) Top Egg with nice amount of hollandaise. 7) Add more kochukaru, if desired. Smoked Kimchi Shrimp & Grits Benedict
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