Grits and shrimp. Shrimp and grits. It’s a Southern classic. But here’s one from Manhattan.
It appeared in the New York Times a dozen years ago with this note: 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.
Ingredients:
2 cups chicken or pork stock 1 cup stone-ground grits 1 tablespoon soy sauce Salt and freshly ground black pepper 1/2 cup chopped bacon 4 tablespoons butter 12 medium-to-large shrimp, peeled 2 poached (or warm-bath-cooked) eggs 1/4 cup chopped scallion
Preparation:
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.