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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (553g) Recipe makes 4 servings The following items or measurements are not included below: fat-free low-sodium chicken broth |
||
| Calories 623 | ||
| Calories from Fat 276 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.7g | 47% | |
| Saturated Fat 15.6g | 78% | |
| Monounsaturated Fat 9.6g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 244mg | 81% | |
| Sodium 1462mg | 60% | |
| Potassium 598mg | 17% | |
| Total Carbohydrate 43.9g | 14% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 1.6g | ||
| Protein 41.5g | 83% | |
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Crook's Corner Shrimp and Grits
By: Hey Jude
Apr 25, 2004
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.
SERVES 4
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
Directions
1
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.2
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.3
Sprinkle shrimp with pepper and salt; dredge in flour.4
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.5
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.
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- Course > Main Dish > One-Dish Meal
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- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
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Featured Reviews for This Recipe
From: Lilkari23
On May 25, 2009
** May 25, 2009 — Made this again last night!!! It is amazing! Just wanted to say thanks again for my most favorite meal!!!** YUM!!!! SOOOOO good! I am originally from the mid-west, so I kind of had to get used to grits (which is a staple here in NC), but this recipe was beyond awesome. My husband has not developed a taste for grits, so he ate his over white rice and loved it. We had company over for dinner, so there were NO leftovers and that made me very upset! I can't wait to make it again!! I didn't have white pepper, so I used black and added a bit more tabasco to give it some more spice. My friend makes this and adds diced tomatoes to the mix, so I might try that addition next time! Thank you for posting!!!
From: PINKX4
On May 8, 2009
I was really disappointed in this recipe. From the picture it looks like it has a red sauce and my turned out more like a brown gravy. The only flavor it really even had was from the extra seasonings that I added and even still it was bland. It wasn't at all what I was expecting!! I'm from Alabama and this is no southern cooking!
From: Linda B
On May 28, 2004
I just don't know where to start when talking about this recipe...Shrimp and cheese grits together-a Southern delicacy. The grits were cheesy and creamy with just a hint of fire from the Tabasco. When you are eating this, you might think you were in a gourmet restaurant. The combo is unusual, but it somehow works. The entire family (even the non-grit lovers devoured this). I suggest premeasuring all the ingredients before starting because everything goes together quickly in the actual cooking process. I tend to make simple recipes, but I am so glad I tried this because it was a great dining experience. My noncook daughter took the recipe home with her claiming she will be making this soon! Thanks HeyJude!
From: Kristen in NC
On Aug 7, 2004
This dish is amazing and very hard to screw up if you know how to make grits. I highly reccomend it- don't leave the tabasco out, it makes the flavor. Enjoy!
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