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

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

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

*** Explore more Crook's Corner Shrimp And Grits Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #seafood #vegetables #american #southern-united-states #dinner-party #grains #shrimp #stove-top #dietary #spicy #one-dish-meal #low-calorie #comfort-food #low-carb #mushrooms #low-in-something #pasta-rice-and-grains #shellfish #taste-mood #equipment #presentation #served-hot