Mark Fuller




Chef Mark Fuller
Spring Hill | Seattle

Wood-Grilled Spot Prawns, Creamy Grits, Poached Egg, Shrimp Gravy, and Wild Mushrooms
Chef Mark Fuller of Spring Hill – Seattle, WA
Adapted by
February 2009

Yield: 8 Servings


    Creamy Grits:
  • 3¾ cups water
  • 6¼ ounces course white grits (Chef Fuller recommends Anson Mills)
  • 3½ ounces crème fraiche
  • 9 ounces grated white cheddar (Chef Fuller recommends Beecher’s)
  • 3½ ounces grated Parmigiano Reggiano
  • Kosher salt
  • Black pepper

    Wood-Grilled Spot Prawns:
  • 3 pounds spot prawns

    Shrimp Gravy:

  • 5¾ ounce prawn shells (reserved from 3 pounds of prawns)
  • 3¾ cups water
  • 6 ounces heavy cream
  • 3 ounces butter
  • 2 teaspoons Worcestershire sauce
  • Kosher salt
  • Black pepper

    Poached Eggs:
  • 8 chicken eggs

    For the Mushrooms:
  • 5½ ounces morel mushrooms, brushed clean and sliced
  • 2 ounces butter
  • 1 small lemon, halved
  • Salt
  • Pepper

    To Assemble and Serve:

  • 1 scallion, thinly sliced
  • Sea salt


For the Creamy Grits:
Bring the water to a boil and slowly stir in the grits with a wooden spoon. Continue to stir until the water returns to a boil. Reduce the heat to low. Simmer and stir occasionally for 2½ hours. Once the grits are cooked, add the crème fraîche, cheddar, and parmesan. Season with salt and pepper.

Wood-Grilled Spot Prawns:
Peel and skewer the prawns (8 skewers, 3 to 5 prawns per skewer). Use the prawn shells for the shrimp gravy.

For the Shrimp Gravy:
Combine the shrimp shells and water in a large pot. Reduce until nearly dry. Add the cream and reduce by one third. Whisk in the butter and season with the Worcestershire, salt, and pepper. Strain and hold warm.

For the Poached Eggs:
Bring water to a simmer in a pot. Crack the eggs into individual ramekins and pour them into the poaching liquid. When the eggs are done, place them on a paper towel and remove the loose albumen. 

For the Mushrooms:
Over medium high heat, sauté the morel mushrooms with the butter. Finish with a small squeeze of lemon, salt and pepper. Reserve and keep warm.

To Finish:
Place the prawns on the grill over medium high heat. When done, remove and allow to rest for a minute.

To Assemble and Serve:
Place a spoonful of hot grits on each plate. Spoon the sautéed morel mushrooms beside the grits. Rest one poached egg on the grits. Remove the shrimp from the skewers and place tightly around the egg. Garnish the egg with sliced scallion and sea salt. Drizzle with a generous amount of shrimp gravy.





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   Published: February 2009