Shrimp and Grits

Patrick and I found ourselves planning a holiday brunch! Even though the dish is served on holiday dishes this will definitely be making an appearance throughout the year -- it's a southern staple known as shrimp and grits! I'm a little surprised we haven't made it before!

If you've ever lived in or around the southern part of heaven aka Chapel Hill before, you are probably familiar with the little nook which is looked over by a pig on Franklin Street known as Crook's Corner which means you are probably familiar with Bill Neal's Shrimp and Grits! The Herald Sun refers to Crook's Corner as a "living breathing, smelling, tasting monument to the revolution in Southern food that [Bill Neal] helped lead." If you're interested you can read more about Crook's Corner and Bill Neal history here.

Back to the shrimp and grits... I knew my search for a recipe had ended when google returned a "Crook's Corner Shrimp and Grits" recipe. The author claims this was posted in a Southern Living magazine but after a few more clicks I found quite a few other "authentic" Bill Neal shrimp and grits recipe so who knows if this is it! Even if it's not, it's good and had Patrick wanting to make it again the next weekend.

Supposed Crook's Corner Shrimp and Grits from
2 cups water
1 (14 1/2 ounce) cans 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 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

   Bring first 4 ingredients (2 cups water, 1 can chicken broth, 3/4 c half and half, 3/4 tsp salt) 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 (1/4 c parmesan cheese, 2 tbsp butter, 1/2 tsp Tabasco, 1/4 tsp ground pepper); 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.

Serve with a side salad to lighten things up!
We drizzled the lettuce with balsamic vinegar and added sunflower seeds and dried cranberries.

Have you tried Bill Neal's famous shrimp and grits?!

1 comment:

  1. Have not had the shrimp and grits, but have eaten at Crook's Corner. It was the first time I had eaten "hoppin' john" . I think that is southern too.