Crooks Corner Shrimp And Grits Food

CROOK'S CORNER SHRIMP AND GRITS

Crook's Corner Shrimp and Grits image

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.

Provided by Hey Jude

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

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

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; 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.

Nutrition Facts : Calories 538.3, Fat 25.3, SaturatedFat 13.9, Cholesterol 207.1, Sodium 1858.8, Carbohydrate 43.8, Fiber 2.6, Sugar 1.7, Protein 32.8

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

Ingredients

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 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

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

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