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Crooks Corner Shrimp And Grits

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Ingredients

Adjust Servings:
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 (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

Nutritional information

538.3
Calories
227 g
Calories From Fat
25.3 g
Total Fat
13.9 g
Saturated Fat
207.1 mg
Cholesterol
1858.8 mg
Sodium
43.8 g
Carbs
2.6 g
Dietary Fiber
1.7 g
Sugars
32.8 g
Protein
546g
Serving Size

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Crooks Corner Shrimp And Grits

Features:
    Cuisine:

    How to keep the grits from getting hard b4 they can be served?

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Mabel Kim

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