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Shrimp Grits, Pickled Jalapeño, Fried Egg
  • prep: 1 hr 20 min
  • cook: 0 hr
  • total: 1 hr 20 min
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  • servings:
  • Summary

    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

    • 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
    • 1/8 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

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 317 % Daily Value *
    • Total Fat: 25 g 37.81%
    • Saturated Fat: 13 g 64.19%
    • Trans Fat: 1 g %
    • Cholesterol: 230 mg 76.75%
    • Sodium: 28705 mg 1196.06%
    • Calcium: 54 mg 5.36%
    • Potassium: 181 mg 5.18%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 7.22%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 18 g %
    • Dietary Fiber: 1 g 4.72%
    • Sugar: 13 g
    • Protein: 8 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 19.33%
    • Vitamin C 4.12%
    • Vitamin D 10.12%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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