Shrimp & grits is probably the most non-Asian recipe in the Momofuku cookbook but it really highlights David Chang’s commitment to good food, even if it doesn’t necessarily fit peoples’ expectations. This is a fairly standard preparation of grits, except substituting ramen broth for water and using soy sauce for seasoning. The shrimp is quickly sauteed in the fat from the bacon, and the whole thing is topped with a slow-cooked egg and green onions.
While these grits were good I enjoy my grits with massive amounts of cheese in them, so I missed the extra richness from my regular grits. Using the ramen broth is genius and adds a very noticeable hit of umami. The yolk from the slow-cooked egg was a good substitute for the quick pan gravy I usually make with my shrimp & grits. If you’ve never made shrimp & grits before, this is a good starting point. If shrimp & grits are already a part of your repertoire, you can’t go wrong subbing in some broth for the water next time.