Photo by Geoffrey Smith at lookatLao studiosThis recipe is our third installment of a two-part chat with Mark Fuller, here and here, chef/owner of West Seattle’s acclaimed Spring Hill restaurant. “It is only semi-complicated,” Fuller says of his recipe. “It just takes time. I think that people would take the time to make this. It will be good for spring when spot prawns and morel mushrooms come around.”Grilled Spot Prawns, Morels, Creamy Grits, A Poached Egg, and Shrimp Gravyserves eight

Mise en Place3 lb. spot prawns, peeled and skewered (8 skewers, 3 to 5 shrimp per skewer; reserve shells for gravy)one recipe creamy grits (below)160g / 5.64 oz morel mushrooms, brushed clean and sliced60g / 2 oz butterA small lemon, cut in halfpoaching water8 chicken eggsone recipe shrimp gravy (below)scallion, sliced very thinsea salt

Creamy Grits176g / 6.2oz coarse white grits (we like Anson Mills) http://www.ansonmills.com/grits.htm850g / 30 oz. water100g / 3.5 oz creme fraiche250g / 9 oz Beecher’s white cheddar http://www.beechershandmadecheese.com/story_awards.php100g / 3.5 oz Reggiano Parmesankosher saltblack pepper

Bring water to a boil and slowly stir in grits with a wooden spoon. Continue to stir until the water returns to a boil. Reduce heat to low and simmer; stir occasionally for 3-4 hours. Once the grits are cooked, add the creme fraiche, cheddar, and parmesan. Season with salt and pepper.

Shrimp Gravyreserved shrimp shells170g / 6 oz heavy whipping cream85g / 3 oz butter10g / .35 oz Worcestershire saucekosher saltblack pepper

Pour cold water over the reserved shrimp shells, just enough to cover. Bring to a simmer and allow to reduce to 1/4 cup. Add heavy cream and reduce by one third. Whisk in butter and season with Worcestershire, salt and pepper. Strain and keep warm.Pick UpOnce you have all of your mis en place, your poaching water is simmering, and your grill is hot, crack your eggs into individual ramekins. Over medium high heat, saute mushrooms with butter, finish with a small squeeze of lemon, salt and pepper. Reserve and keep warm. Pour the eggs out of the ramekins into the poaching liquid. Place the shrimp on the grill or grill plate over medium high heat. Depending on the size of the shrimp, they will most likely finish cooking before the egg is done. Allow shrimp to rest while eggs finish cooking. When eggs are done, place them on a paper towel and remove the loose albumen. PlatingPlace a spoonful of hot grits on each of eight individual plates. Spoon on some sauteed mushrooms, offsetting the grits. Rest one poached egg on each spoonful of grits. Remove shrimp from skewers and place shrimp tightly around the egg. Garnish egg with scallion and salt. Drizzle with a generous portion of shrimp gravy.