Jun

17

2009

Claudia’s Test Kitchen

Comments 48 Comments

Crook’s Corner Shrimp and Grits

Seafood • Tags: , , , , , ,

Shrimp & Grits-Duo Dishes

Welcome back to June’s installment of the Guest Test Kitchen!  In case you forgot, or didn’t know, the Duo hails from The University of North Carolina at Chapel Hill (so much pride, we had to say the whole name!).  Last time we were in NC, we went to breakfast right after leaving the airport.  We were thrilled to see all the Southern staples on the menu, especially grits which is actually one of our favorites.  For the whole meal, we lamented over grits missing in our lives out West.  Polenta abounds, but its Southern cousin is either ignored or poorly executed. So just for us, Claudia Hill (another UNC alum and mother to a good friend) cooked a recipe in her kitchen from Charlotte, NC featuring the prized corn mush–grits.  Take it away Claudia!

This dish comes from Crook’s Corner in Chapel Hill, NC, a famous local eatery known for their Southern cuisine and funky atmosphere. Their “Shrimp and Grits” is a menu favorite and a must-have for the many diners. A few years ago, they shared their recipe with Southern Living for everyone to try at home. It’s easy to make, reheats well and gets rave reviews. Give grits a try. Who knows, maybe LA is ready for some Southern polenta.  We clearly are!

Crook’s Corner Shrimp and Grits
Grits
2 cups water
1 can (14 ounces) chicken broth
3/4 cup half and half
3/4 t 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
1/4 teaspoon white pepper

1.  Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits.

2.  Reduce heat and simmer, stirring occasionally, 10 minutes or until thickened.

3.  Add cheddar cheese and next four ingredients. Keep warm.

Shrimp
3 slices bacon
1 pound medium shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup flour
1 cup sliced mushrooms
1/2 chopped green onions
2 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons lemon juice
1/4 teaspoon Tabasco

1.   Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside.

2.  Sprinkle shrimp with salt and pepper.  Dredge in flour.

3.  Sauté mushrooms (if using) in hot bacon drippings in skillet 5 minutes or until tender. Add green onions and sauté 2 minutes.

4.  Add shrimp and garlic and sauté 2 minutes or until shrimp are lightly brown.

5.  Stir in chicken broth, lemon juice and Tabasco and cook 2 more minutes, stirring to loosen particles from bottom of skillet.

6.  Serve shrimp over hot cheese grits. Top with crumbled bacon.

Click HERE for the printable recipe.

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Comments

48 Responses | TrackBack URL | Comments Feed

  1. That dish looks lovely, but what is grits? I have never heard from it before,..Is it typical American?

    Reply

    • GRITS are a southern food :)
      they are like fine ground oatmeal but not exactly. they are very bland and good with sugar and butter or cheese and garlic

      Reply

  2. This looks delicious! I can’t believe I’m 26 and have never had grits before. Guess I really am a New England girl!! But I really do need to try them.

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  3. I adore shrimp and grits! This is such a great recipe for it! Yum!

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  4. This looks like a big plate of deliciousness-and I agree with you that grits definitely deserve a lot more respect.

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  5. Grits is another thing I’ve never had. So much food, so little time.

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  6. Drooling over this one… I’ll have to make it even though the fiance hates grits!

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  7. Duo, I think I’ve just died and gone to heaven. I want this right NOW! I might even have to make it for dinner tonight … diet be damned! LOL

    Reply

  8. Nice! We made some last week. Perhaps starting a west coast trend for shrimp+grits!? We will have to do an Iron Chef style “Battle Shrimp and Grits”! :D

    Reply

  9. What a great sounding dish and even better pics, that goodness I just had breakfast, or I’d be in trouble.

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  10. I have ALWAYS wanted to try this dish – now I can…at home! Thanks for the recipe guys!

    Reply

  11. Ahh! I think my brother took my parents there when we flew out for his law school graduation from Duke in 2004. I had to fly back early and missed out on the shrimp and grits goodness. :( They raved about it for weeks after!

    Reply

  12. Oh, grits … It was one of the fascinating American things I never had until I came to the US. Fell in love with it instantly.

    UNC Chapel Hill … smarty pants … :)

    Reply

  13. I’ll bet my kids would love a plate of this for dinner. Consider yourselves bookmarked! Again.

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  14. mmmmmm I’m originally from NJ but my sister went to UNC! Which is where she met my now brother in law. And he introduced me to shrimp and grits, SO GOOD!

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  15. Love it, such a delicious combo. Love them both, the shrimps and the grit!

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  16. That looks great! I’ve never made shrimp and grits, but now I want to.

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  17. Sad to say but I’ve never had grits! Looks darn good with the shrimps tho!

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  18. I also have never had grits, what’s up with that?? I love the way this dish looks. I have to try it soon!

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  19. We want to make an eating trip to NC and SC in the future so I know who to consult before the trip.

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  20. You know I’ve never tried shrimp and grits and I like southern foods. Good thing you’ve posted this recipe, which means I can now make it at home. =)

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  21. Can you believe I’ve never had grits before? This is a MUST try recipe for me.

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  22. sweet precious grits! talk about an instant craving -

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  23. I admit. Never had grits, or if I had them traveling through the south as a child, I don’t remember. But I think I need to try grits and this looks like a great excuse!

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  24. Fantastic recipe with shrimp and grits!

    Nice addition of the bacon and cheddar cheese, stunning actually :)

    Cheers!

    Gera

    Reply

  25. I can’t wait to try this!

    Reply

  26. Aww not fair! We can’t get grits here. I’ve always wanted to try them :P

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  27. I’ve never actually tried grits but I’ve seen this dish on the food network, and it always looks so good. This one looks so appealing… now I’m really curious about the taste!

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  28. Since I was forced to eat grits at Girl Scout Camp I have stayed away from them, but boy oh boy does this look fabulous! Grits with shrimp and cheese does sound and look fantastic!

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  29. i’m a west-coast gal, and apparently have never tried grits before! i guess i’m missing out huh? at least there’s a recipe!

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  30. never tried this but sound yumm!! love nething with shrimp

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  31. I have been a big grit “hater” for years, but had some delicious grits the other night at a wine tasting and may be converted. These look delicious!

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  32. Grits – YUM! those look too creamy and delicious!

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  33. Just read some of your comments – you’ve created quite a stir with them there grits – you’d think you’d found them in outer space ;-)

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  34. I’ve always been a little leery of grits, never having been farther south than Alexandria VA until last December, but I’ve been meaning to get over that. This recipe certainly will spur me on!

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  35. I love shrimp and grits. Promise me it’s as good as it looks. I want to make this over the weekend. I’ve been looking for a really good recipe.

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  36. Woah! Great school – I went to Syracuse University and have so much pride, too! Unfortunately, the food in Syracuse isn’t much to write home about! haha! But that dish looks amazing!

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  37. woo-hoo for NC!!!! This looks amazing! I can’t tell you how cool I think it is that you guys are always throwing back to your old UNC days… even though I’m at State :)

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  38. I’m going to have to try grits.. especially since you mention the southern cousin polenta!

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  39. I love the combination of flavour and the whole dish execution is really flavoursome and well thought. delicious too :) xx Rico|Recipes

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  40. This dish brings Southern pride to a whole new level of tastiness:D

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  41. WOW! Can we say impressive! Definitely printing out this recipe, Thanks! Love the site!

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  42. mmm…Shrimp and Grits, definitely a favorite around here. I make mine with chipotle white cheddar cheese. –Gotta have the bacon…yum!

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  43. Ummm, we don’t see too much of grits up here. I have a package of hominy but that’s a whole other texture. Thanks for piling on the shrimp!

    Reply

  44. [...] some?  Surely.  Somewhere up there with fluffy biscuits, creamy vegetable tarts, and Southern shrimp and grits, there’s coffee cake as one of the most desirable breakfast dishes.  Imagine waking up to [...]

    Reply

  45. [...] some?  Surely.  Somewhere up there with fluffy biscuits, creamy vegetable tarts, and Southern shrimp and grits, there’s coffee cake as one of the most desirable breakfast dishes.  Imagine waking up to [...]

    Reply

  46. [...] night, polenta can make its way into a variety of dishes.  So close to our Southern friend, those good ‘ol grits, it’s prepared in a similar way with a similar consistency and taste, but it has managed to [...]

    Reply

  47. I LOVE shrimp and grits and am pinning this recipe. DO you think it would be okay if I skipped the parm cheese (I’m going dairy free)?

    Reply

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