Prep 30 mins
Cook 30 mins
Crook's Corner is a restaurant in Chapel Hill, NC. This is a dish served at the restaurant and I found the recipe in the latest Southern Living magazine. I made this last night for dinner and my husband and I went nuts for it, it's the ultimate comfort food. Don't let the long list of ingredients throw you off, this goes together quickly and easily.
- 2 cups water
- 1 (14 1/2 ounce) can chicken broth
- 3⁄4 cup half-and-half
- 3⁄4 teaspoon salt
- 1 cup regular grits (I used quick grits and they were fine)
- 3⁄4 cup shredded cheddar cheese
- 1⁄4 cup grated parmesan cheese
- 2 tablespoons butter
- 1⁄2 teaspoon Tabasco sauce
- 1⁄4 teaspoon white pepper
- 3 slices bacon
- 1 lb medium shrimp, peeled and deveined
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon salt
- 1⁄4 cup flour
- 1 cup sliced mushrooms
- 1⁄2 cup sliced green onion
- 2 cloves garlic, minced
- 1⁄2 cup fat-free low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon Tabasco sauce
- lemon wedge
- 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.
- 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.
- Sprinkle shrimp with pepper and salt; dredge in flour.
- 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.
- 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.
I will be making this again soon because it's yummy! I used black instead of white pepper and Chalula instead of Tabasco. The two of us ate all the shrimp mostly because shrimp leftovers are not so good and I'm excited to have the leftover cheese grits in the morning. One tip would be to make sure and have all of your ingredients ready and measured out because of the timing required in this recipe. Thanks!
I hadn't had any shrimp at all since the disaster in the gulf, but decided it was finally time to venture out into those murky waters once more.
My son commented that the dish tasted "pro", and I must agree. Even so, or rather better yet, the dish was actually pretty quick to put together, but then again I also used quick grits (Albers) because that's what they had in the market.
My subs: Sauteed 1/2 each of yellow onion, red pepper, and serrano before adding in the mushrooms; doubled the black pepper and added garlic salt to the shrimp seasoning which I tossed about 30 minutes in advance and allowed to marinade in the fridge; deglazed the pan with a moscato; skipped adding the broth to the shrimp, but did use just a little water to smooth things out. I liked sharkdoc01's idea of the rice flour and will try that next time. Served with collard greens.
I would make half the grits but the entire recipe of shrimp for two. We had lots of the grits leftover.
DH loved it and ate all of the shrimp.