Gulf Coast Kimchi Shrimp Grits

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup stone-ground grits
• 1 cup kimchi, chopped, plus 2 tbsp of its brine
• 4 cups water or broth
• 4 oz cheddar, grated
• 4 tbsp butter, divided
• 2 tbsp neutral oil
• 4 scallions, sliced
• 3 garlic cloves, minced
• 1 tsp gochugaru or chili flakes
• 1 lemon, half juiced and half cut into wedges
• Salt and black pepper

Steps

1. Bring the water to a boil with 1 teaspoon salt, then rain the grits in slowly while whisking constantly. Tipped in at once they clump into knots that never smooth out.
2. Reduce to the lowest heat and cook for 30 to 40 minutes, stirring every 5 minutes and scraping the base, adding hot water whenever they get too thick.
3. Stone-ground grits need the full time. Pulled early they stay gritty in the middle no matter how creamy they look.
4. Beat in 2 tablespoons of the butter and the cheese off the heat, then cover and keep warm.
5. Pat the shrimp completely dry and season them with salt and pepper. Wet shrimp steam and turn rubbery.
6. Heat the oil in a wide skillet over high heat until it shimmers, then sear the shrimp in a single layer for 90 seconds, turn, and cook 60 to 90 seconds more, until pink and curled into a loose C.
7. Lift the shrimp out. Lower the heat, add the remaining butter, the garlic, gochugaru, and kimchi, and cook for 2 minutes, then add the kimchi brine and lemon juice and scrape the pan.
8. Return the shrimp to coat, then spoon everything over the hot grits with the scallions and lemon wedges.

Allergen note: Contains shellfish and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.