93
Submitted by Hey Jude
"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."
photo by anniesnomsblog 
- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
4
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ingredients
- 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 (I 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
- 1 cup sliced mushrooms
- 1⁄2 cup sliced green onion
- 2 cloves garlic, minced
- 1⁄2 cup fat-free low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon Tabasco sauce
- lemon wedge
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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; set aside but keep warm.
- 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.
- Sprinkle shrimp with pepper and salt; dredge in flour.
- 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.
- 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.
Questions & Replies
-
Grits are obviously a well know description for a cooking item in the USA but as an Aussie I'm a bit confused as to how I should know what "grits" are?
w.clark5
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How to keep the grits from getting hard b4 they can be served?
islahali
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I noticed with the shrimp and grits recipe several had leftovers they reused in some fashion the next day. I thought the grits firmed up once cold. How did they reuse leftovers?
Grandma68
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Reviews
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I will be making this again soon because it's yummy! I used black instead of white pepper and Chalula instead of Tabasco. The two of us ate all the shrimp mostly because shrimp leftovers are not so good and I'm excited to have the leftover cheese grits in the morning. One tip would be to make sure and have all of your ingredients ready and measured out because of the timing required in this recipe. Thanks!
Lemon Drop
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Amazing!! I was out of half & half so I used milk which worked great. Also didn't have the mushrooms so I left them out, but they would have been a good addition. My grits turned out lumpy, which is my fault but the flavor of everything was spot on!
mommyluvs2cook
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This will be going in our family recipe book. A definite must have dinner every so often. The prep is a bit time consuming (cooking bacon, peeling shrimp, chopping vegetables), but VERY worth it. Made the recipe exactly as instructed and we have no complaints and have no ideas for variation to improve the recipe. It was excellent as is.
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We had this for dinner tonight. It was delicious! Only changed a couple of things: I added andouille sausage; and instead of salt and peppering the shrimp before dredging in flour, I sprinkled the shrimp with creole seasoning. I also threw in several sprigs of fresh thyme while sauteing the mushrooms and shrimp, which gave it extra depth of flavor (if you do this, be sure to remove before serving!). Hubby loved it, I will definitely keep this in my repertoire!
Kaisachi
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My wife's comment on trying the grits alone was 'You don't know how to cook grits'. That changed when she tried the completed dish. Then it was ' This is a keeper!'
mikeamirault
see 84 more reviews
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Tweaks
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This is a great recipe. My whole family loved it. They requested the dish again. I did not have any half-and-half, so I used milk. I did not have any green onions, so I used 1/4 cup yellow onions. I also used black pepper instead of white pepper. The dish was still great. Thank You!!
chelleg
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Thank you for such a fabulous recipe! I made just enough for one tonight, using all the ingredients mentioned but without measuring anything. I used shallots in place of green onions and louisiana hot sauce instead of tabasco. I'm pretty sure I made extra sauce and next time I will make even more. I also sprinkled some parsley in the end, mostly to make it prettier. Since I'm diabetic and eat low-carb, I served it over faux-tatoes and the meal was sublime. Extra points for being so quick to make!
Dimpi
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This is a fabulous recipe. I was trying to find a recipe similar to a dish I had at True restaurant in Mobile, Alabama that was simply delicious. This was the closest I could find to recreating the dish with some variations. I left off the mushrooms and added chopped plum tomatoes instead. I also garnished with capers. Thanks for posting this version - it's a keeper!!
lcnharris
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Holy Cow and slap my mama! This is great stuff! Made it for family Christmas dinner one night, and used chicken in place of the shrimp the next night with leftover grits. Doubled the recipe--came out perfect. Rave reviews from everyone--fantastic!
tntraumanurse
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin
- 94 Followers
- 881 Recipes
- 45 Tweaks
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