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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