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Slow-Poached Eggs with Shrimp and Grits

Southern-style grits take on mouthwatering Asian flavors in this one-of-a-kind recipe from chef David Chang's "Momofuku" cookbook -- serve for a special brunch or equally satisfying dinner dish. Photo credit: Gabriele Stabile

  • yield: Serves 4




  • 2 cups white or yellow quick-cooking grits
  • 2 cups Bacon Dashi
  • 2 tablespoons usukuchi (light soy sauce)
  • Coarse salt and freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1/2 pound smoky bacon, cut crosswise into 1-to-1 1/2-inch-long strips
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons grapeseed oil
  • 4 Slow-Poached Eggs
  • 1/2 cup chopped scallions


  1. Step 1

    Place grits in a medium bowl and add 2 cups water. Let grits soak at least 8 hours and up to overnight.

  2. Step 2

    Drain grits and transfer to a medium saucepan. Add dashi and bring to a simmer over medium-high heat. Cook, whisking constantly, for 5 minutes. Add usukuchi, a large pinch of salt, and season with pepper. Continue whisking constantly until thickened, bubbling, and no longer grainy, about 10 minutes. Stir in butter until melted; season with salt and pepper. Set aside and keep warm.

  3. Step 3

    Heat a large cast-iron skillet over medium heat. Add bacon and cook, stirring occasionally until it shrinks to about half its original size and is crisp and browned, 5 to 6 minutes. Remove bacon from skillet using a slotted spoon and transfer to a paper towel-lined plate. Drain fat and wipe skillet clean; set aside.

  4. Step 4

    Place shrimp in a large bowl and add grapeseed oil; season with salt and toss to coat. Heat cast-iron skillet over high heat and add shrimp, working in batches if necessary. Press down on shrimp using the back of a spatula or a smaller pan to sear for 1 to 2 minutes. When shrimp look about halfway cooked, turn and press down on second side. Continue cooking until shrimp have just become opaque and have browned slightly. Remove from pan.

  5. Step 5

    Divide grits evenly between 4 bowls; top each with a poached egg. Divide shrimp and scallions evenly between bowls and serve immediately.

The Martha Stewart Show, November 2009