GRITS AND SHRIMP
This recipe, adapted from the chefs David Chang and Joaquin Baca of Momofuku Noodle Bar, came to The Times in 2006. Here, the yolk from soft egg bleeds into a bed of grits. A bit of chopped bacon adds smokiness, while the chopped scallion lends brightness. You'll want to use good quality grits here over cornmeal or polenta, as both Mr. Chang and Mr. Baca suggest. The result is luxurious and creamy, without any cream.
Provided by Mark Bittman
Categories brunch, quick, main course
Time 30m
Yield 2 main course servings or 4 starters
Number Of Ingredients 9
Steps:
- Heat stock in saucepan over medium heat. Whisk in grits, beating out lumps. Add soy sauce and salt and pepper and simmer, whisking frequently, until grits lose their raw taste, about 15 minutes.
- Meanwhile, cook bacon in skillet until crisp; remove to paper towels. Add half the butter to the skillet and, when foam subsides, put in shrimp, sprinkle with salt and pepper and cook, turning once or twice, until pink, about 5 minutes.
- When grits are done, stir in remaining butter and the bacon. Serve them with shrimp and eggs. Scatter scallions over all.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 17 grams, Carbohydrate 68 grams, Fat 40 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 20 grams, Sodium 1373 milligrams, Sugar 3 grams, TransFat 1 gram
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Lasandra Johnson
[email protected]5/5 stars! This recipe was easy to follow and turned out great. The grits were creamy and the shrimp were cooked perfectly. I will definitely be making this again.
Nyasia Cannon
[email protected]This recipe is a great way to use up leftover shrimp. I also added some chopped vegetables to the grits, and it was a delicious and healthy meal.
Carly Wiggins
[email protected]I'm not a fan of grits, but I thought I'd give this recipe a try. I was pleasantly surprised! The grits were creamy and flavorful, and the shrimp were cooked perfectly. I will definitely be making this again.
Jayden Ruiz
[email protected]1 star. This recipe was a waste of time and money. The grits were gluey, and the shrimp were rubbery. I would not recommend this recipe to anyone.
Albert Jackson
[email protected]This recipe was a disappointment. The grits were bland, and the shrimp were tough. I won't be making this again.
Delando Graham
[email protected]I'm not sure what I did wrong, but my grits turned out lumpy and my shrimp were overcooked. I'm going to try this recipe again, but I'll be more careful to follow the instructions.
Sutton Admiral
[email protected]5 stars! This recipe was delicious. I made it for a brunch party, and it was a huge hit. Everyone loved the creamy grits and the succulent shrimp.
Mamu Kizito
[email protected]This recipe is a keeper! The grits and shrimp were cooked to perfection, and the sauce was amazing. I served it with a side of roasted vegetables, and it was a perfect meal.
Chand Tarar
[email protected]I was hesitant to try this recipe because I'm not a big fan of grits, but I'm so glad I did! The grits were creamy and flavorful, and the shrimp were cooked perfectly. I will definitely be making this again.
Joseph Daniel
[email protected]Easy to follow recipe with great results. Will definitely make again!
Padam Reshmi
[email protected]I've tried many grits and shrimp recipes, but this one is by far the best. The combination of flavors and textures is incredible.
Sarfaraz Ahmad mansuri
[email protected]OMG! This recipe is a game-changer! The grits were creamy and flavorful, and the shrimp were cooked perfectly. It was a hit with my family, and I will definitely be making it again.