Ingredients
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2
-
1
-
3/4
-
3/4
-
1
-
3/4
-
1/4
-
2
-
1/2
-
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
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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. |
