Shrimp and Grits
The original recipe for this hearty shrimp and grits dish is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.
How to Make It
Step 1
Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
Step 2
Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
Step 3
Sauté mushrooms in hot drippings with oil 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 browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
You May Like
Shrimp & Grits
Well, this was a major disappoitnment, and expensive one. I doubled the recipe for quantity to serve a Super Bowl party. The grits were creamy and tasty, but the shrimp sauce was bland and not enough 'pot liquor'. I had questions in my mind when there was no green pepper in the roux or added at the end for crisp texture. I am searching for a new more flavorful recipe.
Made GF
Used corn starch instead of flour to make it gluten free. It was delicious. Also, used polenta instead of grits. My husband loved it. This is now part of our GF repertoire.
LuStevens's Review
I have made this recipe several times. One of our family favorites.
myhubbyschef's Review
This is a fantastic recipe. I have made it several times and everyone loves it!! If I make it for more than two people, I double the shrimp recipe, but not the grits (there's more than enough for everyone).
AndraCook's Review
Wonderful recipe...delicious and oh so easy to make.
Ginkeez's Review
Made this tonight and it was delicious. The only change I made was to use regular cheddar cheese rather than the light, because that is what I had. Definitely a recipe to keep. Wonderful.
Aprille's Review
N/A
williamcalary's Review
This is the recipe I have always used and works the best for me. When the stock hits the flour on the shrimp it makes a nice gravy although I always use a stock made from the shrimp shells instead of chicken stock which inparts a nicer seafood flavor to the dish.
francowart's Review
Wonderful recipe! So easy... I am a huge Shrimp and Grits fanatic!!! Now I don't have to order out... I have found a recipe just as good!!! Yummy!!!
So then he said, "The best shrimp and grits I've ever had."