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Food by VICE

How-To: Make Shrimp Grits with Wylie Dufresne

Michelin-starred wd~50 chef Wylie Dufresne shows us how to make shrimp grits, a clever twist on the classic Southern dish of shrimp and grits. This one's got ground shrimp with freeze-dried corn, butter, scallions, and pickled jalapeños.

by Wylie Dufresne
Nov 1 2014, 8:00pm

Wylie Dufresne pities you and has shown mercy. In less than two months, he'll close wd~50 on the Lower East Side, his Michelin-starred haven of food that is not quite what it seems. Take Shrimp Grits, the chef's literal and figurative paraphrasing of Southern fisherman grub. In this version—one of wd~50's few dishes recommended for home cooks who haven't staged for Jean-Georges Vongerichten—the grits are comprised of ground shrimp, which Dufresne combines with freeze-dried corn, homemade vegetable stock, butter, scallions, and pickled jalapeños. It's your basic Cajun astronaut comfort food, served up from one of the most innovative chefs in the world.

Click here for the recipe!

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