Ingredients
-
2
-
1
-
3/4
-
3/4
-
1
-
3/4
-
1/4
-
2
-
1/2
-
1/4
-
3
-
1
-
1/4
-
1/8
-
1/4
Directions
Crook’s Corner Shrimp and Grits, 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 , How to keep the grits from getting hard b4 they can be served?, Ate this Chef Bill Smith version a few times at Crooks Corner in Chapel Hill many years ago Have been fixing at home for many more, with same result every time – delicious One of many great eastern NC comfort foods
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Sprinkle Shrimp With Pepper and Salt; Dredge in Flour. |
|
4
Done
|
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
Done
|
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. |
