Editors' Pick
Crook's Corner Shrimp and Grits
photo by anniesnomsblog
- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
Reviews
-
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!
-
This will be going in our family recipe book. A definite must have dinner every so often. The prep is a bit time consuming (cooking bacon, peeling shrimp, chopping vegetables), but VERY worth it. Made the recipe exactly as instructed and we have no complaints and have no ideas for variation to improve the recipe. It was excellent as is.
-
We had this for dinner tonight. It was delicious! Only changed a couple of things: I added andouille sausage; and instead of salt and peppering the shrimp before dredging in flour, I sprinkled the shrimp with creole seasoning. I also threw in several sprigs of fresh thyme while sauteing the mushrooms and shrimp, which gave it extra depth of flavor (if you do this, be sure to remove before serving!). Hubby loved it, I will definitely keep this in my repertoire!
see 84 more reviews
Tweaks
-
Thank you for such a fabulous recipe! I made just enough for one tonight, using all the ingredients mentioned but without measuring anything. I used shallots in place of green onions and louisiana hot sauce instead of tabasco. I'm pretty sure I made extra sauce and next time I will make even more. I also sprinkled some parsley in the end, mostly to make it prettier. Since I'm diabetic and eat low-carb, I served it over faux-tatoes and the meal was sublime. Extra points for being so quick to make!
-
This is a fabulous recipe. I was trying to find a recipe similar to a dish I had at True restaurant in Mobile, Alabama that was simply delicious. This was the closest I could find to recreating the dish with some variations. I left off the mushrooms and added chopped plum tomatoes instead. I also garnished with capers. Thanks for posting this version - it's a keeper!!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin