David Chang's Shrimp and Grits

When I first got David Chang’s Momofuku cookbook, the first recipe I wanted to try was the Shrimp and Grits.  I  mean, common’, just look at it!  I’ve had an obsession with grits since childhood because my dad would make me cheesy grits and “too much cheese omelet’s”  during my growth spirt as a teenager.  Yes, we are Chinese and fully Americanized.  =)  Not only was I eating grits and eggs for breakfast, but also rice with eggs.  It’s the whole Chinese-American thing.  So, the fact that David Chang is Korean and cooking shrimp and grits in Ramen broth….it’s right up my alley.

The recipe calls for smoky bacon, Anson Mills grits, shrimp, eggs, and Chang’s Ramen Broth.  I had to substitute the Anson Mills grits for Red Mills grits because Anson Mills is only available online and you have to order 4 bags and shipping costs more than the 4 bags.  Maybe someday I’ll pony up the doe and try it.  But for now, YUMMO!  I scarfed this meal down so fast!