Crook's Corner Shrimp and Grits

Hey Jude's Note:

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.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 cups water
• 1 (14 ½ ounce) can chicken broth
• ¾ cup half-and-half
• ¾ teaspoon salt
• 1 cup regular grits (I used quick grits and they were fine)
• ¾ cup shredded cheddar cheese
• ¼ cup grated parmesan cheese
• 2 tablespoons butter
• ½ teaspoon Tabasco sauce
• ¼ teaspoon white pepper
• 3 slices bacon
• 1 lb medium shrimp , peeled and deveined
• ¼ teaspoon black pepper
• 1⁄8; teaspoon salt
• ¼ cup flour
• 1 cup sliced mushrooms
• ½ cup sliced green onion
• 2 cloves garlic , minced
• ½ cup fat-free low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• ¼ teaspoon Tabasco sauce
• lemon wedge

Directions:

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.

Reviews

[Micah's Mom]

Magic is all I can say. A very close second to the shrimp and grits I had in New Orleans. We eat these a few times a year!

[allhissheep4628_9400029]

Absolutely the best shrimp and grits I have ever had..my family loved them and everyone I have cooked them for rave about them.

[Chef #1182265]

I was really excited about this recipe, but my hubby and I found it to be a little icky. I haven't eaten shrimp and grits before this, so maybe it's just not a meal for me.