Wednesday, April 15, 2009

Crook's Corner Shrimp and Grits

Here is another version of this Southern classic by Crook's Corner in Chapel Hill, NC. I found the recipe in a 2004 Special Edition of Southern Living. It is sooo good that I could not resist including their version of the scrumptious dish. Don't let the long list of ingredients deter you, it really goes together quickly. What a spectacular showing this would make at your next Brunch. It's fabulous for dinner also.
  • 2 Cups Water
  • 14 Ounces Chicken Broth *
  • 3/4 Cup Half and Half
  • 3/4 Teaspoon Salt
  • 1 Cup Grits
  • 3/4 Cup Cheddar Cheese, shredded
  • 1/4 Cup Parmesan Cheese, grated
  • 2 Tablespoons Butter
  • 1/2 Teaspoon Tabasco Sauce
  • 1/4 Teaspoon White Pepper
  • 3 Slices Bacon
  • 1 Pound Shrimp, peeled and deveined
  • 1/4 Teaspoon Black Pepper
  • 1/8 Teaspoon Salt
  • 1/4 Cup Flour
  • 1 Cup Mushrooms, sliced
  • 1/2 Cup Green Onions, sliced
  • 2 Cloves Garlic, minced
  • 1/2 Cup Chicken Broth *
  • 2 Tablespoons Fresh Lemon Juice
  • 1/4 Teaspoon Tabasco Sauce
  • Lemon Wedges
  1. Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.
  2. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
  3. Sprinkle shrimp with pepper and salt; dredge in flour.
  4. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
  5. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.
* Commercial chicken and beef base will soon be available at

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