Shrimp Grits, Pickled Jalapeño, Fried Egg
A creative twist on traditional shrimp and grits where ground shrimp becomes the "grits," served with homemade pickled jalapeños and topped with a fried egg. This unique dish combines the sweetness of shrimp with spicy jalapeños and rich, buttery flavors.
Ingredients
- •1 whole jalapeño, thinly sliced
- •¾ cup water
- •½ cup distilled white vinegar
- •¼ cup sugar
- •1 teaspoon kosher salt
- •2½ pounds shrimp
- •6 tablespoons unsalted butter
- •1 teaspoon kosher salt
- •⅛ teaspoon cayenne
- •1⅔ cups vegetable stock
- •1 cup corn powder
- •1 whole scallion
- •¼ teaspoon black pepper
- •4 whole quail eggs
- •1 piece meat grinder
Cooking Instructions
- 1.
Place the jalapeño slices in a small heatproof bowl.
2 min
- 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.
720 min
- 3.
Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die.
10 min
- 4.
Clean and dry the meat grinder and parts (you will need it again later).
5 min
- 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.
8 min
- 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.
3 min
