Shrimp & Grits

Let's Cook

1. Step 1.

   Prepare the All-Purpose Egg Dough according to the instructions on the referenced page. Do not use store-bought dumpling skins. Roll the dough into 4-inch or larger circles to accommodate the shrimp.

2. Step 2.

   Preheat the oven to 350°F. In a medium pot over high heat, bring 4½ cups water and 2 teaspoons kosher salt to a boil. Add 1 cup grits or polenta in a steady stream while whisking to prevent clumps. Return to a boil, then reduce heat to medium and simmer for 5 to 6 minutes, whisking regularly, until thickened and bubbling. The grits should be slightly undercooked; if using coarse stone-ground grits, cook 2 to 3 minutes more.

3. Step 3.

   Remove the grits from heat. Add 1½ cups of the grated sharp cheddar cheese and 6 tablespoons of the unsalted butter, stirring until melted and fully incorporated.

4. Step 4.

   In a measuring cup, whisk 2 large eggs with enough whole milk to total 1 cup liquid. Add the egg-milk mixture and 8 cloves minced garlic to the grits, stirring to combine. Transfer the mixture to a 2-quart casserole dish (3 to 4 inches deep).

5. Step 5.

   In a small bowl, combine 1½ cups crushed cornflakes with the remaining ½ cup grated cheddar cheese. Spread this mixture evenly over the top of the grits. Melt the remaining 2 tablespoons butter and drizzle over the cornflake topping.

6. Step 6.

   Bake the casserole for about 1 hour, until the grits are mostly set but still slightly jiggly. Let cool for 10 to 15 minutes if serving warm. For dumpling filling, cool to room temperature, then cover and refrigerate for at least 30 minutes before using.

7. Step 7.

   While the grits cool, prepare the sambal according to the referenced page, or use 2 to 3 tablespoons store-bought sambal. If using store-bought, add some lemon zest and finely grated fresh ginger to brighten it. Note: store-bought sambal is often spicier, so start with ⅛ teaspoon per dumpling and adjust.

8. Step 8.

   Peel 1 pound small (51/60-count) shrimp. If using larger shrimp (41/50 or 36/40), cut off the top ½ inch of each shrimp and reserve those pieces to fill the dumplings as well.

9. Step 9.

   To assemble each dumpling: Place 2 to 3 teaspoons of the cooled grits (break them up to include some cornflake-cheese mix) in the center of a dumpling skin. Add ⅛ to ¼ teaspoon sambal on top of the grits. Push one shrimp into the grits, with the tail sticking up. Form the dumpling around the shrimp tail according to the XLB folding instructions (shumai style also works). Repeat with remaining ingredients.

10. Step 10.

    Steam the dumplings according to the instructions on the referenced page until cooked through. Serve with the shrimp tails exposed as garnish, and with additional sambal or Cajun-spiced tomato sauce for dipping.