Crook's Corner Shrimp & Grits

Chef Bill Smith, Crook's Corner, Chapel Hill, North Carolina, Southern Living APRIL 2004
Crook's Corner Shrimp & Grits
Crook's Corner Shrimp & Grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups water

  • 1

    (14-ounce) can chicken broth

  • 3/4

    cup half-and-half

  • 3/4

    teaspoon salt

  • 1

    cup regular grits

  • 3/4

    cup shredded Cheddar cheese

  • 1/4

    cup grated Parmesan cheese

  • 2

    tablespoons butter

  • 1/2

    teaspoon hot sauce

  • 1/4

    teaspoon white pepper

  • 3

    bacon slices

  • 1

    pound medium-size shrimp, peeled and deveined

  • 1/4

    teaspoon black pepper

  • 1/8

    teaspoon salt

  • 1/4

    cup all-purpose flour

  • 1

    cup sliced mushrooms

  • 1/2

    cup chopped green onions

  • 2

    garlic cloves, minced

  • 1/2

    cup low-sodium, fat-free chicken broth

  • 2

    tablespoons fresh lemon juice

  • 1/4

    teaspoon hot sauce

  • Lemon wedges

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. Keep warm. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside. Sprinkle shrimp with pepper and salt; dredge in flour. Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 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 particles from bottom of skillet. Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.

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