CROOK'S CORNER SHRIMP AND GRITS
"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
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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