Inspired by chef Edward Lee, who blends Korean flavors with Southern cooking in books like Smoke & Pickles. This is our own take, made for Texas tables.
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken stock, plus 1 cup milk
- 2 tbsp butter
- 1 cup shredded sharp cheddar
- 3 strips bacon, chopped
- 1 lb large shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1 cup Kimchi Club Traditional Kimchi, chopped, plus ¼ cup jar juice
- 1 tsp gochujang (optional)
- Juice of ½ lemon
- Sliced scallions, to finish
Steps
- Bring the water or stock to a boil with a pinch of salt. Whisk in the grits, lower the heat and simmer, stirring often, 25–30 minutes. Stir in the milk as it thickens. Finish with the butter and cheddar.
- Meanwhile, cook the bacon in a large skillet until crisp. Remove, leaving the fat in the pan.
- Add the shrimp to the pan over medium-high heat and cook 1–2 minutes per side, until pink. Remove.
- Add the garlic and kimchi and cook 3 minutes. Add the kimchi juice and gochujang and simmer 1 minute. Return the shrimp and bacon, add the lemon juice and toss.
- Spoon the grits into bowls and top with the shrimp and kimchi. Finish with scallions.
Tip: Grits thicken as they sit. Loosen them with a splash of warm milk right before serving.
