Wylie Dufresne, chef/owner of Alder and WD~50 in New York City, shared this recipe exclusively with Epicurious.
“Modernist cuisine is a mind-set,” says Dufresne. “It’s a paradigm shift.” In this recipe, Dufresne applies his modernist cuisine ideology to shrimp and grits, reimagining the flavors and textures of the classic dish.
“I’ve always been interested in shrimp and grits. When I came across a Shrimp & Grits recipe on Epicurious, from an old issue of Bon Appétit, I thought, ‘Wouldn’t it be cool if we made the shrimp into grits?’ Again, the modernist leap here was in the idea, not the technique, which is quite simple.”
To transform shrimp into grits, Dufresne grinds them in a meat grinder: once when raw, and then two more times after they’ve been cooked. Corn powder, vegetable stock, and “a healthy knob of butter” help create the creamy, starchy quality of actual grits, while homemade pickled jalapeños lend some heat. “Adding a fried quail egg is optional,” says Dufresne, “but makes it much better, of course.”
Ingredients
Makes 4 servings
For the pickled jalapeño:
1 jalapeño, thinly sliced
3/4 cup water
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon kosher salt
For the shrimp “grits”:
2 1/2 pounds peeled and cleaned large (16 to 20 count) shrimp, thawed if frozen and tails removed (2 pounds total without tails)
6 tablespoons unsalted butter
1 teaspoon kosher salt
1/8 teaspoon cayenne or to taste
1 2/3 cups vegetable stock
1 cup corn powder*
1 scallion, white and light-green parts only, thinly sliced
1/4 teaspoon freshly ground black pepper
4 fried quail eggs (optional)
Equipment: Meat grinder fitted with a fine (3/16-inch) die
-
Pickle the jalapeño:
Step 1
Place the jalapeño slices in a small heatproof bowl.
Step 2
In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Pour over the jalapeño, cover, and let cool. Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight.
-
Make the shrimp “grits”:
Step 3
Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die.
Step 4
Clean and dry the meat grinder and parts (you will need it again later).
Step 5
In a large, deep sauté pan over moderate heat, melt 2 tablespoons butter until foamy. Add the ground shrimp, along with 1/2 teaspoon salt and the cayenne, and cook, stirring constantly with a wooden spoon (the shrimp will clump, but that is OK), until firm and crumbly, 7 to 8 minutes. Remove from the heat and use the meat grinder fitted with a fine (3/16-inch) die to grind the shrimp 2 more times.
Step 6
Return the shrimp “grits” to the large, deep sauté pan, and add the vegetable stock, corn powder, and remaining 4 tablespoons butter. Place over moderate heat and cook, stirring occasionally, until slightly thickened and hot, 2 to 3 minutes. Stir in the remaining 1/2 teaspoon salt, along with the scallion and pepper. Divide the shrimp “grits” evenly among 4 shallow bowls, garnish with pickled jalapeño slices, and, if desired, top each with 1 fried egg.
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, ,Low-Carb
, Wylie Dufresne, chef/owner of Alder and WD~50 in New York City, shared this recipe exclusively with Epicurious.”Modernist cuisine is a mind-set,” says Dufresne. “It’s a paradigm shift.” In this recipe, Dufresne applies his modernist cuisine ideology to shrimp and grits, reimagining the flavors and textures of the classic dish.”I’ve always been interested in shrimp and…
, http://www.edamam.com/ontologies/edamam.owl#recipe_06fb028483b88969a3a810b354690a8f
, 4
, Low-Carb
, Gluten-Free,Wheat-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Pork-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free
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, Ingredients:
- 1 jalapeño, thinly sliced
- 3/4 cup water
- 1/2 cup distilled white vinegar
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 2 1/2 pounds peeled and cleaned large (16 to 20 count) shrimp, thawed if frozen and tails removed (2 pounds total without tails)
- 6 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne or to taste
- 1 2/3 cups vegetable stock
- 1 cup corn powder*
- 1 scallion, white and light-green parts only, thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 4 fried quail eggs (optional)
- Equipment: Meat grinder fitted with a fine (3/16-inch) die
,
, Wylie Dufresne, chef/owner of Alder and WD~50 in New York City, shared this recipe exclusively with Epicurious.”Modernist cuisine is a mind-set,” says Dufresne. “It’s a paradigm shift.” In this recipe, Dufresne applies his modernist cuisine ideology to shrimp and grits, reimagining the flavors and textures of the classic dish.”I’ve always been interested in shrimp and grits. When I came across a Shrimp & Grits recipe on Epicurious, from an old issue of Bon Appétit, I thought, ‘Wouldn’t it be cool if we made the shrimp into grits?’ Again, the modernist leap here was in the idea, not the technique, which is quite simple.”To transform shrimp into grits, Dufresne grinds them in a meat grinder: once when raw, and then two more times after they’ve been cooked. Corn powder, vegetable stock, and “a healthy knob of butter” help create the creamy, starchy quality of actual grits, while homemade pickled jalapeños lend some heat. “Adding a fried quail egg is optional,” says Dufresne, “but makes it much better, of course.”IngredientsMakes 4 servingsFor the pickled jalapeño:1 jalapeño, thinly sliced3/4 cup water1/2 cup distilled white vinegar1/4 cup sugar1 teaspoon kosher saltFor the shrimp “grits”:2 1/2 pounds peeled and cleaned large (16 to 20 count) shrimp, thawed if frozen and tails removed (2 pounds total without tails)6 tablespoons unsalted butter1 teaspoon kosher salt1/8 teaspoon cayenne or to taste1 2/3 cups vegetable stock1 cup corn powder*1 scallion, white and light-green parts only, thinly sliced1/4 teaspoon freshly ground black pepper4 fried quail eggs (optional)Equipment: Meat grinder fitted with a fine (3/16-inch) diePickle the jalapeño:Step 1Place the jalapeño slices in a small heatproof bowl.Step 2In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Pour over the jalapeño, cover, and let cool. Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight.Make the shrimp “grits”:Step 3Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die.Step 4Clean and dry the meat grinder and parts (you will need it again later).Step 5In a large, deep sauté pan over moderate heat, melt 2 tablespoons butter until foamy. Add the ground shrimp, along with 1/2 teaspoon salt and the cayenne, and cook, stirring constantly with a wooden spoon (the shrimp will clump, but that is OK), until firm and crumbly, 7 to 8 minutes. Remove from the heat and use the meat grinder fitted with a fine (3/16-inch) die to grind the shrimp 2 more times.Step 6Return the shrimp “grits” to the large, deep sauté pan, and add the vegetable stock, corn powder, and remaining 4 tablespoons butter. Place over moderate heat and cook, stirring occasionally, until slightly thickened and hot, 2 to 3 minutes. Stir in the remaining 1/2 teaspoon salt, along with the scallion and pepper. Divide the shrimp “grits” evenly among 4 shallow bowls, garnish with pickled jalapeño slices, and, if desired, top each with 1 fried egg.
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