# Shrimp + Grits w/ Sous Vide Egg

**URL:** <https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046>\
**Category:** Anova Precision® Cooker\
**Created:** [February 18, 2017, 6:20pm UTC](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046 "2017-02-18T18:20:07Z")\
**Posts on this page:** 7\
**Page:** 1

<div class="post-metadata">

**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [February 18, 2017, 6:20pm UTC](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046/1 "2017-02-18T18:20:07Z")

</div>

Anson Mills Blue Grits with seared shrimp, bacon, green onion, and tomato topped with a BEAUTIFUL 167F/13 minute egg. I usually go 145/1 hour but I like this better. The whites from the 145F aren’t quite set enough and require a quick dunk in boiling water. The 167/13 is perfect all around.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/2fcfe4f19529ca67610daf2442aac66f877e1a82.jpg)

---

<div class="post-metadata">

**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [February 18, 2017, 11:42pm UTC](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046/2 "2017-02-18T23:42:23Z")

</div>

The blue grits sure look pretty. Am I right in guessing they are a milled blue corn? (Non-American here)

---

<div class="post-metadata">

**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [February 19, 2017, 1:50am UTC](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046/3 "2017-02-19T01:50:39Z")

</div>

They are! So delicious. Anson Mills is an heirloom grain supplier based out of South Carolina. What they do is remarkable!

---

<div class="post-metadata">

**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [February 19, 2017, 3:03am UTC](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046/4 "2017-02-19T03:03:30Z")

</div>

I’ll have to try grits sometime.

---

<div class="post-metadata">

**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [February 19, 2017, 1:09pm UTC](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046/5 "2017-02-19T13:09:37Z")

</div>

Another great presentation. The grits look great. I like the plate it is served on as well.

---

<div class="post-metadata">

**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [February 20, 2017, 10:40pm UTC](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046/6 "2017-02-20T22:40:37Z")

</div>

They’re great! Make sure to get “real” ones and not instant. They are a blank canvas. You can stir in herbs, cheese, etc. You can cook them in stock or dairy. So versatile!

---

<div class="post-metadata">

**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [February 20, 2017, 10:41pm UTC](https://community.anovaculinary.com/t/shrimp-grits-w-sous-vide-egg/5046/7 "2017-02-20T22:41:09Z")

</div>

Thanks! I got the plates from a local universities ceramics class. I love them.