Gochugaru Shrimp and Roasted Seaweed Grits from Korean American by Eric Kim
If shrimp and grits were born and raised in the American South by Korean immigrant parents in the early 1990s, then this is what it would taste like. In my version of the Southern classic, the shrimp is first tossed in gochugaru, fish sauce, and so much garlic (these ingredients, my mom reminds me, are the start of most recipes for maeuntang, a spicy fish stew, like the one on page 169). The grits are, on the other hand, flavored in the way that a classic Korean jook, or rice porridge, would be flavored: with crushed gim and toasted sesame oil. And when the two combine, it’s a beautiful marriage of seaside flavors.
If shrimp and grits were born and raised in the American South by Korean immigrant parents in the early 1990s, then this is what it would taste like. In my version of the Southern classic, the shrimp is first tossed in gochugaru, fish sauce, and so much garlic (these ingredients, my mom reminds me, are the start of most recipes for maeuntang, a spicy fish stew, like the one on page 169). The grits are, on the other hand, flavored in the way that a classic Korean jook, or rice porridge, would be flavored: with crushed gim and toasted sesame oil. And when the two combine, it’s a beautiful marriage of seaside flavors — Eric Kim
Gochugaru Shrimp and Roasted Seaweed Grits
Serves 2
Ingredients
- 1 cup whole milk
- ½ cup quick-cooking grits (not instant)
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 (5-gram) packets gim, crushed with your hands
- 2 teaspoons toasted sesame oil for the shrimp
- 4 large garlic cloves, finely grated
- 1 tablespoon gochugaru
- ½ teaspoon celery seed
- 1 tablespoon toasted sesame oil
- Kosher salt and freshly ground black pepper
- ½ pound jumbo shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 2 teaspoons fish sauce
- 1 teaspoon fresh lemon juice
- Pinch of sugar
- Fresh cilantro leaves plus tender stems, for garnish
Directions
Step 1
Cook the grits: In a medium pot, combine 1¼ cups water, the milk, and grits and season with salt and pepper. Bring to a simmer over high heat, then reduce the heat to low. Whisk occasionally and cook until soft and tender, about 10 minutes. The grits should be thick but still loose, meaning they’ll coat the back of a spoon and very slowly drip off. (If they’re too tight and don’t drip in this way, then just add a little more milk.) Add the butter, gim, and sesame oil and stir to combine. Adjust the seasoning with salt and pepper as needed. Keep warm while you prepare the shrimp.
Step 2
Cook the shrimp: In a medium bowl, whisk together the garlic, gochugaru, celery seed, sesame oil, and salt and pepper to taste. Add the shrimp and toss to coat.
Step 3
Set a large skillet over high heat. Melt 1 tablespoon of the butter in the pan. When the butter is hot and the foam begins to subside, add the shrimp in a single layer. Let them cook until lightly browned and no longer opaque (you should see them start to pink up where they hit the pan), 1½ to 2 minutes. Use tongs to turn them over and cook the second side until similarly blushed, about 1 minute more. Remove from the heat and add the fish sauce, lemon juice, sugar, and remaining 1 tablespoon butter. Set over low heat and toss together until the butter has melted and coats the shrimp in a shiny orangered sauce, and the shrimp are cooked through, 1 to 2 minutes.
Step 4
To serve, spoon the grits onto a large platter or into individual bowls, then top with the saucy shrimp. Garnish liberally with the cilantro.
Reprinted from Korean American. Copyright © 2022 Eric Kim. Photographs copyright © 2022 Jenny Huang. Published by Clarkson Potter, an imprint of Random House.”
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