As an Eric Kim fangirl, naturally I bought the NYTimes writer's debut cookbook Korean American and quickly started making recipes from the book. The recipe that I kept coming back to was his recipe for shrimp and grits. Usually I will make a recipe and respect the author and make it as written but this one kept haunting me. I thought I could tweak it slightly to make it grain-free and make it have a less punchy celery seed bite.
Don't get me wrong, the grits are a wonderful texture in the classic dish. But as someone who embraced cauliflower grits during my whole30 journey, I thought this could at least get some veggies in the dish.
The celery seed conundrum: biting into a whole celery seed in this recipe really overpowered the whole dish. First I tried a celery salt substitution without muted results. The best results came from using either a spice grinder or a mortar and pestle to grind the seeds before adding them to the dish.
The Recipe: Gochugaru Shrimp and Grits from the Thrillist is a delightful take on shrimp and grits with a Korean twist.
Recipe Notes:
- use a mortar and pestle to grind up the celery seeds if you don't want to chomp into a seed (I preferred the flavor with this method).
- for a healthier version, use rice cauliflower instead of grits. I cooked mine in a large saucepan (1 frozen 12oz package) with a 1/4 cup of milk. I let it come to a boil and then let it simmer for a few minutes then followed the rest of the recipe and added butter, sesame oil and seaweed and stirred to combine.
- any milk can do, I used coconut milk in a pinched and it tasted wonderful.
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