Chicken-Fried Bacon with Creamy Shrimp Grits and Sunny-Side Egg
- 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.