Best Crooks Corner Shrimp Grits Recipes

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CROOK'S CORNER SHRIMP AND GRITS



Crook's Corner Shrimp and Grits image

Found this in the Charlotte Observor recently and it seems to have originated in a Chapel Hill eatery. Quick and very tasty. I used dried parsley (1 tbsp) which I had on hand. Great served with an nice fresh garden salad.

Provided by ebbtide

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup quick-cooking grits
1 1/2 cups water
1 cup cheddar cheese
1/4 cup parmesan cheese
4 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 pinch cayenne pepper
1/4 teaspoon Tabasco sauce
6 slices bacon
2 tablespoons olive oil
1 lb fresh shrimp, peeled, deveined and rinsed
2 cups fresh mushrooms, sliced
1 cup scallion, minced
1 garlic clove, minced
4 teaspoons lemon juice
2 tablespoons fresh parsley

Steps:

  • Cook grits according to package instructions. Turn off heat and add cheddar cheese, Parmesan cheese, butter, salt and peppers and tabasco sauce. Stir until mixed. Set aside, but keep warm.
  • Saute bacon in skillet, drain on paper towel, crumble and set aside.
  • Put olive oil in clean skillet. Pat shrimp dry. When oil is quite hot, place shrimp in an even layer in skillet, turning as they color. Add mushrooms and saute for about 4 minutes. Add scallions and garlic and saute for 1 minute more. Season with lemon juice and a dash more of tabasco sauce. Add parsley and salt and pepper to taste.
  • Divide grits over four plates. Spoon shrimp on top, sprinkle with bacon and serve immediately.

CROOK'S CORNER SHRIMP & GRITS RECIPE



Crook's Corner Shrimp & Grits Recipe image

Provided by KathieC

Number Of Ingredients 22

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

Steps:

  • 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.

SHRIMP 'N' GRITS



Shrimp 'n' Grits image

Provided by Jamie Deen

Categories     Sauce     Shrimp     Simmer     Boil

Yield Serves 4 to 6

Number Of Ingredients 20

Grits
3 cups milk
1/2 teaspoon salt
1 1/2 cups old-fashioned grits
3 cups grated cheddar cheese (12 ounces)
Shrimp
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 medium green bell peppers, seeded and chopped
2 medium onions, chopped
2 jalapeño peppers, seeded and finely chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
Freshly ground black pepper to taste
2 cups heavy cream
Two 14 1/2-ounce cans diced tomatoes
2 pounds large shrimp, peeled and deveined
Tabasco or other hot sauce to taste
1/2 cup grated Parmesan cheese, for garnish
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • To make the grits: Combine 4 cups of water, the milk, and salt in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the grits. Reduce the heat to medium-low. Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the cheddar cheese. Cover and keep warm over a low heat.
  • To make the shrimp: Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until the mixture is dark and golden, about 5 minutes. Add the bell peppers, onions, jalapeños, garlic, 1/2 teaspoon of the salt, and pepper. Cook until the vegetables are softened, about 5 minutes.
  • Slowly whisk in the cream. Once the cream is fully incorporated, slowly whisk in the tomatoes and 2/3 cup of water. Stir in the shrimp and cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.
  • Season the shrimp with the remaining 1 teaspoon salt, pepper, and Tabasco. Serve the shrimp over the grits and garnish with the Parmesan cheese and parsley.

CROOK'S CORNER SHRIMP AND GRITS



Crook's Corner Shrimp and Grits image

"Everything I do is as authentic as possible, but with my own refinements," the chef Bill Neal told Craig Claiborne in a 1985 profile. Mr. Neal brought his historical approach to Southern cooking to Crook's Corner, the restaurant he opened in a former taxicab stand in Chapel Hill, N.C. This savory blend of shrimp with cheese grits became one of the restaurant's best-known dishes.

Provided by Craig Claiborne

Categories     dinner, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

3 1/2 cups water
3/4 cup regular grits (do not use instant quick-cooking grits)
Salt to taste
1 pound fresh shrimp in the shell
12 drops Tabasco
6 ounces finely grated sharp Cheddar cheese
3 tablespoons butter
2 1/2 ounces finely diced bacon, about 1/2 cup
1/4 cup corn, peanut or vegetable oil
1 cup finely chopped scallions, including green part
6 ounces mushrooms, thinly sliced, about 3 cups
1 clove garlic, finely minced
Juice of 1 lemon
1/4 cup finely chopped parsley

Steps:

  • Bring the water to boil and gradually add the grits, stirring. Add salt. Cook uncovered, stirring often, about 15 minutes. Cover closely and continue cooking over low heat for 25 minutes or until done.
  • Meanwhile, shell and devein shrimp and put in a bowl. Set aside.
  • When grits are cooked, remove from heat. Stir in 6 drops of Tabasco sauce, the cheese and butter.
  • Place two heavy skillets on the stove. Add the diced bacon to one skillet; pour the oil in the other. Cook the bacon, stirring, until it starts to brown. Add the shrimp and cook, tossing and stirring so that they cook evenly, about 3 minutes. Add scallions and cook briefly.
  • As the shrimp cook, put the mushrooms in the hot oil in the other skillet and cook, tossing and stirring, until the mushrooms give up their liquid. Add the garlic and cook briefly, stirring. Add the lemon juice and stir.
  • Combine the shrimp and mushroom mixtures in one skillet and sprinkle with parsley and the remaining Tabasco. Stir to blend.
  • Spoon equal portions of the cheese grits onto six hot plates. Spoon equal portions of the shrimp and mushroom mixture over each serving. Serve immediately

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 46 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 17 grams, Sodium 1213 milligrams, Sugar 2 grams, TransFat 1 gram

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