Recipe of the week
Shuai Wang’s delicious variation on shrimp and grits plays with tradition, said Jed Portman in Garden & Gun. Forget tomato, bell pepper, and even grits. At his acclaimed Charleston, S.C., food truck Short Grain, the Beijing-born, New York– raised chef gives the Lowcountry favorite a Chinese twist by replacing the grits with heirloom Carolina Gold long-grain rice and adding black vinegar, salty soy, and sweet earthy miso for flavor.
Shrimp and Carolina Gold rice ‘grits’
3 cups chicken stock • ½ cup Carolina Gold rice • ½ tbsp butter • ½ tsp kosher salt • 1 pinch white pepper • 1 tbsp canola oil • 12 medium shrimp, peeled • 1 tbsp unsalted butter • 2 cloves garlic, minced • 2 green onions, thinly sliced at an angle • 2 tbsp sake • 1 tbsp white miso • 1 tbsp soy sauce • 1 tbsp Chinese black vinegar, or malt vinegar • ¼ tsp chili oil • ¼ cup roasted peanuts, crushed
• In a saucepan, bring stock or water to a boil. Reduce heat to medium-low; add rice. Simmer uncovered until rice is consistency of porridge, about 45 minutes, stirring occasionally to prevent sticking. Stir in butter, salt, and pepper.
• Set skillet over high heat; add oil. When it’s just smoking, add shrimp in a single layer. Do not move them. When they begin to brown at edges (about 2 minutes), add unsalted butter, garlic, green onions, sake, and miso. Shake pan to combine, then remove from heat.
• In a bowl, whisk together soy sauce, vinegar, and chili oil. To serve, divide rice grits between two bowls, then add shrimp. Pour soy sauce mixture over top and garnish with peanuts. Serves 2.