We’re slowly approaching the weekend though yesterday I was certain I had already made it to Friday. I hadn’t. I had only made it to Wednesday… the longest day of the week. It’s been a doozy of a week already, wouldn’t you say? A doozy of a day can sneak up on you in August in New Orleans. It simply a result of stepping outside. It’s all fine… it’s just that every August we forget what August is until it’s back upon us.
This recipe is a nod toward Saturday morning. It’s the surprisingly quick meal that won’t have us laboring over the stove, amen. It is meant but for either second breakfast or first lunch – those two elusive but perfect meals. Brunch. Call it what you will.
I’m hopping on a plane out of the swamp to the west coast for two more Bakehouse-to-you workshops this weekend. I hope you’re looking forward to a lazy weekend. Take it slow and let these waffles find their way to your plate.
Here’s what you’ll need for brunch this weekend:
• Waffles with a hint of a bite from grits and a sprinkle of sweetness from brown sugar.
• Shrimp with the smoky flavor of bacon, a hit of citrus, fresh parsley and green onions.
Start by bringing together the waffle batter. Flour and grits, sugar, soda, powder, and salt.
Whisk together buttermilk, egg, and melted butter.
Bring the wet to meet the dry and stir to just combine.
You’ll notice the batter puffs a bit. That’s the sign of a fluffy waffle.
Allow the waffle batter to rest while you heat the waffle iron and bring together the shrimp mixture. The grits in the batter will soften as the batter rests.
The shrimp mixture comes together quickly if everything is diced up. Green onions and bacon are best chopped before they hit the pan.
Brown the chopped bacon to crisp and transfer it to a small bowl.
Depending on how much fat was rendered, you may want to drain some out of the pan.
Next to hit the pan is peeled and deveined shrimp and a chopped clove of garlic.
Toss the shrimp around the pan until it juuuust turns pink.
Add the lemon juice and chopped scallions.
Toss the bacon back into the pan.
Add a good sprinkling of creole seasoning and cracked black pepper. Sea salt and crushed red pepper flakes are excellent alternatives. Season and spice however you’d like!
Fresh parsley adds a herby sharpness we need.
Leave the shrimp mixture to stay warm over low low flame and take a turn to the waffle machine.
I use my largest ice cream scoop to dollop scant 1/4-cup portions into a hot waffle iron.
That sizzle when we close the lid? One of my very favorite sounds.
Bake to deeply golden and lay each waffle on a baking rack to keep them crisp bottom and top.
Melt a good pinch of cheese over every waffle in the broiler.
Spoon over the warm shrimp , sprinkle with green onions. I like a little lemon wedge on the side and a third cup of coffee.
Shrimp and Grits Waffles
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For the Waffles:
- 3/4 cup uncooked grits
- 3/4 cup all-purpose flour
- 2 tablespoons packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 4 tablespoons melted unsalted butter
- 1/2 cup sliced green onions
For the Shrimp:
- 4 slices bacon
- 1 pound peeled and deveined shrimp
- 1 clove garlic, minced
- 4 tablespoons lemon juice
- 2 tablespoons chopped parsley
- 2 tablespoons chopped scallions
- pinch of salt or creole seasoning and crushed red pepper flakes or cracked black pepper
- 1 cup grated Monterey Jack cheese
- sliced green onions
- In a medium bowl whisk together the grits, flour, brown sugar, baking powder, baking soda, and salt.
- In a liquid measuring cup whisk together the buttermilk, egg, and melted butter. Pour the mixture, all at once, into the dry ingredients. Stir well to combine and let rest (for at least 10 minutes) while you make the shrimp mixture.
- To make the shrimp, first rinse shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp. Transfer bacon to a small bowl and drain some of the grease. In remaining grease (about 2 tablespoons), add shrimp and garlic. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and a pinch of salt and crushed red pepper flakes. Saute for 3 minutes to reduce the liquid. Taste and season more as you’d like.
- Heat the waffle iron when you’re ready to serve. Dollop scant 1/4 cup portions onto the hot waffle iron. Cook until golden brown according to your waffle iron’s instructions. Transfer to a wire rack and continue cooking the rest of the batter.
- To serve, place a warm waffle on a plate. Top with a good pinch of cheese. (You can melt your cheese on top of the waffle under a broiler if you’d like.) Top the cheesy waffle with warm shrimp mixture. Sprinkle with chopped scallions and enjoy!
Emilie in MN
Joy, I made this for dinner tonight and it was great! I made cheese sauce instead of melting cheese on the waffles and we loved it.
Thanks for a great idea. We will have these again!
The ingredient list for the waffles includes 1/2 cup sliced green onions but I can’t find any instruction to add them. Thanks for your help!
Also, the ingredients for the waffles and the topping call for green onions while the shrimp call for scallions. Are 2 different things really needed?
had seen a lot of waffled dishes before but never shrimp and grits, nice, thank you
I’m learning to like shrimp these days and I think this would be a lovely recipe to try. Looks delicious!
Yum! My most favorite waffles are the yeasted cornmeal waffles from Brown Sugar Kitchen so I’m kinda tempted to stick with those but one way or the other, I’m making this!
I’m doing it…….??????
Paige Cassandra Flamm
What the what?! This looks amazing! It’s taking the fried chicken and waffles tradition to a whole other southern level! I love it!