Recipe courtesy of Scott Ostrander
Episode: Connecticut
Chicken-Fried Bacon with Creamy Shrimp Grits and Sunny-Side Egg
35 min
35 min
1 serving
35 min
35 min
1 serving


  • 1/2 cup grits, preferably stone-ground white
  • 2 slices roasted bacon (each about 2 ounces and 1/4-inch thick) 
  • 1 tablespoon salt 
  • 1 tablespoon freshly ground black pepper 
  • 2 cups all-purpose flour 
  • 1 cup buttermilk 
  • Oil, for frying
  • 1 ounce heavy cream 
  • 1 ounce diced tomatoes 
  • 1 ounce minced scallions 
  • 1 ounce chopped shrimp 
  • 1 egg 


Cook the grits according to the package directions and set aside.

Mix the salt and pepper into the flour. Dredge the bacon slices in the flour, then in the buttermilk. Repeat the dipping process: flour, then buttermilk and finish in the flour. Press the flour into the bacon after the third coating.

To cook the bacon, preheat some oil in a deep-fryer to 350 degrees F or heat 1/2-inch oil in a medium pan over medium-high heat. Fry the bacon until golden brown and crispy, 4 to 5 minutes.

In a separate saute pan, add the cream, tomatoes, scallions and shrimp. Bring to a simmer and cook until the shrimp are just cooked through. Remove from the heat and stir in the cooked grits.

Heat a nonstick pan and a drop of oil over medium heat and cook the egg sunny-side up. Place the grits on a plate, arrange the bacon on top, and then top off with the egg.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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