How to Shrimp Grits with WD-50's Wylie Dufresne

Click here for the shrimp-grits recipe: www.vice.com/en_us/article/xy...
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 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. And here's how to make it.
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[@weaselGRM]

I like how he's so humble about the dish. He know it's perfect and yet he describes it as: "It's not bad." :D

[@MattLohkamp]

man actually I don't know - I kinda thought that at first, but actually I think he's just really insecure about the quality of his creation, and its worth, because he really really wants approval. He's just playing it up like he's humble. It's probably a character flaw that he's had to really keep an eye on throughout his entire life - and managed it, as evidenced by his obvious success as a chef. He needs to learn to not take other's evaluations of his own work so seriously, and enjoy it, himself, for its own sake. or whatever.

[@ktktktktktktkt]

He's not being humble or insecure. He's using humour to make the cameraman more comfortable in front of the camera since I assume he doesn't have much experience on the other end of the camera. He seems to be quite comfortable speaking to the camera so I really don't think he has a problem with insecurity. I think the food is totally contrived though. Who would create a dish based on word play? That sounds like a horrible idea and a waste of perfectly good shrimp.

[@eater]

Yes, please. Looks incredible!

[@SkewToob]

I ate at wd~50 in 2013. Absolutely the best meal of my life. Best service as well. Not as expensive as some other commenters here have speculated, but not cheap either. We were given a tour of the kitchen and an amazing bar recommendation. I didn't get to meet Wylie, unfortunately. It's a shame the restaurant is being forced to shut down. It's my only Michelin-star experience. I'll always remember it though -- especially the wagyu beef dish. Unbelievably tasty.

[@supermanfaithfulll]

wylie is a wizard! one of the top american chefs out there

[@emmereffing]

"get a jalapeno" zach: NOPE!

[@chefmike9945]

Really made me smile. Wylie is wylie when it comes to molecular gastronomy. Great video and recipe. Blessings ChefMike

[@Peter-ev6eb]

Dufresne, party of two! Dufrene, party of two!

[@jhmcwhirter]

What happened to the Dufresne's? . . . RIP Mitch

[@FlamingMasamune]

Good video, I like how he suggested alternatives for the "normal" cook wanting to try this at home :-)

[@highdesertsunset3011]

Heard about this Chef for years, first time I have ever seen him on Tube...He is chill dude, I like him.

[@CharlahMurphah]

This guy is really chill. You should do more recipes with him. Don't know if he is really the type for a good chef's night out though :(

[@oldnoob1]

So many people not knowing the greatness of this man!. And even more people in the comment section not getting that this type of dish is perfectly made for gourmet menu's. Like a 10 dish menu or alike. Also This

[@splitatorium]

Didn't know they added cat puke in gourmet menu 🤣

[@hevnervals]

That's a beautiful spacious kitchen. If I was a cook, I'd like to work there

[@Munchies]

Shrimp-grits: it's your basic Cajun astronaut comfort food, served up from one of the most innovative chefs in the world. Click here for more How-To videos: bit.ly/1nbL7cV

[@tngchinghwa]

so many process leading to one dish :x

[@jcflorezz]

Nice to see Sam still working there after all these years

[@GentleGrenade]

this guy looks like he has a little TOO MUCH fun with the thanksgiving turkey in November.... Lol

[@bttime308]

Wylie Dufresne is the man.

[@djanogmangalam]

Wylie is the fucking man. Great dish.

[@JamwithBands]

seemed like he was trying to reassure himself about how good the dish was while the cameraman was tasting it.

[@RashidKlostermann]

that's the smallest serving ever though.

[@ahpadt]

He's not a freaking diner chef.

[@worddeep3]

There's plenty of shrimp grinded up there.

[@ahpadt]

BAZ00KA J0 Its one out of 10-20 courses.

[@thisisyaren]

where did the shrimp come from? that is the question

[@Bondsy35]

He definately called the camera operator Jack.

[@splitatorium]

*Looks at thumbnail What even is that thing? 🤣

[@jklinevideos]

I went here for my birthday in 2014 and had this dish. And now this restaurant is closed :(

[@dapperdan2658]

Expensive way of making processed food

[@romondoalexander8851]

And that's why Camera guys stay behind the camera. lol Tell us how it really taste..

[@kazmir2]

i don't like how this dude uses the terms "stock" and "broth" interchangeably

[@marccupidomc]

No way I would go to a restaurant and pay for so little food. That being said it does look delicious

[@DavidSaintloth]

Often such dishes come as part of a "Prix Fixe" tasting menu of 5 to 7 or more small courses. I've had one of those at another 5 star restaurant in the city, La Bernadine and though the portions were small over the run of the 10 courses I felt quite satisfied by meals end. The fine dining experience is more about getting a varied experience of exquisitely prepared dishes....rather than gorging on any one thing.

[@ChubbsRN]

I wonder how much he charges for 2 tablespoons of shrimp in an over-sized plate. You'd probably get more to eat out of a jar of baby food

[@aryamanparashar3238]

This is probably part of a multi-course meal consisting of 7-12 of these sized servings for each course...

[@ChubbsRN]

Aryaman Parasher Yea you're right, I didn't think about that. I figured it was just an appetizer but after looking into it it's part of a 12 course tasting menu that's $155.

[@e8ghtmileshigh1]

Mayer Yedid Don't feed the tro... oh never mind, you're just an idiot.

[@scottywalker2605]

@@e8ghtmileshigh1 they admitted their ignorance. Stop being a twat and fucking understand they fixed their wrongness.

[@megashuckle8979]

overcooked shrimp, nice

[@vicdoza]

lmao at the camera man who couldn't stop ha

[@MarioLoco03]

what is this? a soup for ants? jk looks delicious. :)

[@OsamaBinBombin]

Wow that’s huge plate 😂😂😂

[@PrivateAckbar]

I'm British. What are grits?

[@JGZulu]

If you know oatmeal or cream of wheat, it's like those, but with a pretty coarse cornmeal. Almost like a polenta, but a bit different

[@CuteCatFaith]

That is, essentially, corn soaked in lye and then processed. Americans tend to like mushy things. Grits are sold in various forms in the USA and are either white or yellow, depending on the corn. They are more popular in the Southern part of the country, and are served savory usually, not sweet. Lye is deadly, and American corn is all GMO or GMO contaminated and highly unfit to eat or use, so there you go.

[@metodex]

corn-meal polenta?

[@CuteCatFaith]

metodex That's pretty much what it is. It comes in very yellow or whiter form. I find it tricky to cook and my spouse has little or no interest in it, so I don't do it, but it is typical of the North of Italy, say, Bergamo comes to mind, and once cooked, it can be chilled and then later sliced and heated up or fried and be quite a nice little side dish. I've only found the French to use it sometimes in the Southeast, mixed in with a cassoulet. My late father in law here in France did know what cornbread is when I made some and served it hot and fresh, but he remembered an impoverished childhood and they'd had to eat that and milk from their goat, so it brought back bad memories. Corn is sometimes served vinaigrette here in France, but not often. My French mother in law had it as a first course for farm relatives and they said, this is good, what is this yellow stuff? She said, "You grow it! It's corn!" Idiots.

[@MrSaiLikesPie]

Dufresne, party of two...

[@juanmilanese]

Yeah, but what happened to the Dufresnes? No one seems to care. Who can eat at a time like this?

[@danny_rose-peters]

Career Mode of FIFA22 just generated me 90 overall, 18 years old striker named Raphael Dufresne and I searched the name to hear what's the pronunciation. Anyway great recipe.

[@Retrotouch1]

When that guy Zack came in with his awkwardness at the end it ruined a pretty good video

[@lewl5631]

Who else taught of wd 40 ?

[@musingsofajay387]

I like this chef. no sign of douchebaggery detected.

[@alejandro3485]

Looks good. Prob is. But wtf. That's enough for an infant.

[@musingsofajay387]

I think it's not a main dish.. it's more of an app or something. Too much of a good thing is a bad thing.

[@Thisisress]

Where's eddy Wong

[@LuE630]

idk about this

[@TonyMontana-bv7bx]

Small Ass Serving..Probably $15 + For That Crap..

[@100nujabes]

Jaime F rent in the city was too high so he decided to close

[@paulopezfontacaba7531]

Omg why you grind a shrimp? how the hell can you destroy that amazing texture,.....

[@grantandre79]

Needs freeze-dried cornmeal and a meat grinder to make... yeah: check the link below for the recipe 🤣... good luck, home cooks!

[@nathanaelbramah6970]

Damn it say "vegetable" stock... You to rushed to say an extra three syllables!

[@e8ghtmileshigh1]

You've clearly never cooked in a professional kitchen. It's part of the lingo.

[@nathanaelbramah6970]

oh but I have! I've have yet to hear that one it's like appies I hate slang.

[@e8ghtmileshigh1]

nathanael bramah No I don't think you have. When you're in the weeds, you don't have the time to to say, for instance "I need the vegetarian option for table 4 in five minutes." Lingo and slang are different. Every industry has its own lingo, and speaking with it allows you to more quickly articulate what you need to get across.

[@anokajdm53]

Balding chef with long hair always makes me think there will be Hair in my food

[@CuteCatFaith]

Oh, great, Gulf seafood and American GMO corn mush. Yecch.

[@thisisyaren]

LOL economy over size

[@Lawrence176321]

this is way too much work...

[@pgroup1126]

hipster

[@kyleoliver8995]

this chef has terrible explanation on what he sells. I think he got nervous on camera. But, the food looks great

[@ezDwm]

that's a fucking gross, shitty spin on a southern dish. I've been fighting my gag reflex this whole video. One go the beautiful elements of Shrimp & Grits is the grits and the shrimp being the highlight. WTF is ground shrimp grits?

[@koppesnoppe]

so basically what you're doing is you're playing with your food? i mean i would never order over-cooked shrimp-mash for like 30 bucks... kinda pretentious, just make shrimp and grits.

[@radshi]

I never understand food like this. To me this is just garbage

[@fascistanarchist]

It's comforting knowing this overpriced, pretentious "restaurant" closed down.

[@andrewbudd8609]

no it's not man.

[@thisisyaren]

actually it is lol

[@bloodsuckern]

Aw yeah dude 40 grams of shrimp just how my body likes it. Nah dude just pass me the bread, don't need to actually eat any food today but it was nice, this was nice.