Shrimp and grits

Shrimp and grits


This recipe is served at Crook’s Corner in Chapel Hill, NC. Shrimp and grits is a traditional recipe made in the Carolinas

6 servings of basic boiled grits
3/4 cup grated sharp cheddar cheese
Tabasco sauce
Freshly grated nutmeg
white pepper
1 pound fresh shrimp
6 slices bacon
Peanut oil
2 cups sliced mushrooms
1 cup finely sliced scallions
1 large garlic clove peeled
4 teaspoons lemon juice
Tabasco sauce
2 tablespoons fresh chopped parsley
salt and pepper

Prepare the grits according to the recipe using the full amount of cheese. Season to taste lightly with Tabasco, nutmeg and white pepper. Hold grits in a warm place or in the top of a double boiler over simmering water.

Peel the shrimp, rinse and pat dry

Dice the bacon and saute lightly in a 10 inch skillet. The edges of the bacon should be brown but the bacon should not become crisp.

Add enough peanut oil to the bacon fat in the skillet to make a layer of fat about 1/8 inch deep. When fat is quite hot, add shrimp in an even layer. Turn the shrimp as they begin to color, add the mushrooms and saute about 4 minutes. Turn occasionally and add the scallions. Add the garlic through a garlic press and stir around. Then season with lemon juice, a dash or two of Tabasco, and parsley. Add salt and pepper to taste.

Divide the grits among 4 plates. Spoon the shrimp over the grits and serve immediately. Yields 4 servings.


~ by maringouin on Sunday, September 24, 2006.

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