Shrimp Grits, Pickled Jalapeño, Fried Egg
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."
*Corn powder can be ordered online from Momofuku Milk Bar. Alternatively, you can grind freeze-dried corn in a blender until a fine powder forms, then sift it and measure out 1 cup. Freeze-dried corn is available online from Walmart or Melissa's Produce.
Recipe information
Total Time
1 hour and 30 minutes plus 12 hours for pickling
Yield
Makes 4 servings
Ingredients
For the pickled jalapeño:
For the shrimp "grits":
Preparation
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.
