Grits and Shrimp

Recipe from David Chang and Joaquin Baca

Adapted by Mark Bittman

Grits and Shrimp — Ruby Washington/The New York Times

Total Time: 30 minutes
Rating: 4(514)
Comments: Read comments

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. —Mark Bittman

Featured in: THE CHEF: DAVID CHANG; When in Doubt, Add an Egg, Japanese Style

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Ingredients

Yield:2 main course servings or 4 starters

2cups chicken or pork stock
1cup stone-ground grits
1tablespoon soy sauce
Salt and freshly ground black pepper
½cup chopped bacon
4tablespoons butter
12medium-to-large shrimp, peeled
2poached (or warm-bath-cooked) eggs
¼cup chopped scallion

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
When grits are done, stir in remaining butter and the bacon. Serve them with shrimp and eggs. Scatter scallions over all.

Ratings

4 out of 5

514 user ratings

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Comments

Leslie McDonald7 years ago

Without having tried this particular recipe, but having cooked a LOT of shrimp & grits, I am doubtful of two variables: 1) ratio of liquid to grits is 4 or 5: 1, not 2 cups water/broth to 1 cup grits; and 2) cooking grits takes 45 min, followed by 30 min to an hour, standing & covered, off the burner. Those are unequivocal truths of authentic grits (not some instant cereal stuff). Also, some shredded mild cheddar & butter stirred in at the end is essential.

Tim F.7 years ago

I was surprised to see the liquid-to-grits ratio be 2:1. Usually when I use corn grits for polenta, the ratio is more like 4:1. Went with this recipe's ratio and wish I hadn't, way too clumpy.

One change I did make was on adding more salt (namely, I didn't)...soy sauce + bacon + stock and still Mark suggests to add salt? Wow.

Drew7 years ago

Added 2 cups of stock, 2 cups of water, and some cream to my grits. They took closer to an hour than fifteen minutes. Followed everything else to the letter and it came out really good. Unlike other posters I added the salt as it tasted flat without it

michelena2 years ago

We have made this many times and it is awesome. Quick and delicious. For general health reasons we deleted butter and also soy sauce and it was just as great.

Rachel Beach3 years ago

There's so much more you can do with the shrimp! I make versions of this all the time, and usually heat a cast iron until very hot, throw in a LOT of crushed black pepper, red chili flakes, chopped garlic, and the butter, and then toss in the shrimp for 30 seconds on each side. Scoop the whole mess and every drop from the pan onto the grits, voila!

Sam3 years ago

I'm from the UK and we don't have grits here. Can I use rolled oats instead, or will that not work?

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