While at Big Bad Breakfast in Oxford I saw this amazing rendition of shrimp and grits come out of the kitchen.
It was the standard shrimp and grits, although Chef John Currence would use nothing but the Original Grit Girl Grits, as should you (find them at area farmers markets), but it was fortified with bacon, red-eye gravy and fried eggs.
This is as hearty a breakfast as you can find and delicious. Not having lived in the Hills for many years, I would say the red eye gravy would be good but is optional.
HEARTY BREAKFAST TIME SHRIMP AND GRITS
1 cup grits
2 cups chicken stock
1/2 cup cream.
Simmer for 20 minutes or until done. Add additional liquid as required. Season 1 pound of large shrimp with Tony Chachere's Creole Seasoning and sear in an extremely hot pan for 2 minutes. No more. Use the best quality smoked bacon you can find, cook crispy; 2 sunny side up farm-fresh eggs. Use no substitute. Serve piping hot.