Chucktown Sunrise
Wake up to the vibrant flavors of the South with this Chucktown Sunrise recipe—a soul-warming dish that masterfully combines creamy stone-ground grits, succulent spiced shrimp, and sunny-side-up eggs for the ultimate comfort food experience. Perfectly seasoned with smoked paprika and cayenne, the shrimp pairs beautifully with sautéed bell peppers, onions, and a hint of garlic, creating a hearty and flavorful medley. The bowl is finished with a swirl of sharp cheddar cheese and a drizzle of optional hot sauce for a touch of heat. This Charleston-inspired breakfast shines as a hearty brunch centerpiece or a satisfying dinner, offering a true taste of Lowcountry cuisine that's as comforting as it is unforgettable.
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 cup whole milk
- 2 tablespoons butter
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces large shrimp (peeled and deveined)
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 medium red bell pepper (diced)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 4 pieces large eggs
- 2 stalks green onions (sliced)
- to taste hot sauce (optional)
Instructions
In a medium saucepan, bring the 4 cups of water and 1 cup of milk to a gentle boil over medium heat. Gradually whisk in the stone-ground grits.
Reduce the heat to low and cook, stirring frequently, for 20-25 minutes until the grits are thick and creamy.
Stir in the butter, shredded cheddar cheese, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Keep warm on low heat.
Season the shrimp with smoked paprika, cayenne pepper, and a pinch of salt. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced red bell pepper and onion, and sauté for 5-6 minutes or until the vegetables are tender.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Push the veggies to one side of the skillet and sear the seasoned shrimp on the other side for 2-3 minutes per side until pink and cooked through. Remove the skillet from heat but keep warm.
In a separate nonstick pan, fry the eggs sunny-side up to your preferred doneness.
To assemble, ladle the creamy grits into bowls. Top each bowl with a portion of the shrimp and sautéed vegetable mixture.
Place a fried egg on top of each bowl and garnish with sliced green onions. Drizzle with hot sauce if desired.
Serve immediately and enjoy the comforting flavors of a Chucktown Sunrise!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.8 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 359 mg | 28% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
