posted by AngelaF 03-15-99 12:45 PM
CROOK'S CORNER SHRIMP AND GRITS
Crook's Corner Restaurant, Chapell Hill, NC
1 pound medium-size fresh shrimp, peeled (deveined, if desired)
6 slices of bacon
2 cups sliced fresh white mushrooms
1 cup sliced scallions (green onions)
1 large clove garlic, pressed
4 teaspoons fresh lemon juice
dash of hot pepper sauce
2 tablespoons chopped fresh parsley
salt and freshly ground pepper, to taste
1 recipe Cheese Grits (recipe follows)
Rinse shrimp and pat dry on paper towels. Set aside.
Dice bacon and fry lightly in a large skillet until browned at the edges but not too crisp.
Drain the bacon on paper towels and set aside.
Add enough oil to the fat in the skillet to make a thin layer.
Heat over medium-high heat until the fat is quite hot.
Add the shrimp and cook until they begin to color.
Add the mushrooms and saute, stirring frequently, about 4 minutes.
Sprinkle with the scallions and bacon, then add the garlic.
Add lemon juice, hot pepper sauce, parsley, salt and pepper.
Divide Cheese Grits among four warm plates.
Spoon shrimp mixture over top and serve immediately.
Makes 4 servings.
1 cup stone-ground grits
1/2 teaspoon salt, or, to taste
4 tablespoons unsalted butter
1/4 teaspoon ground white pepper
Pinch of cayenne pepper, or, to taste
Small dash of nutmeg
1 cup shredded sharp cheddar cheese, or more, to taste
Pour grits into a large bowl and cover with cold water. Skim off chaff as it floats to the surface. Stir grits and skim again until all chaff has been removed. Drain grits in a fine-mesh sieve.
Bring 4 cups water to boil in a medium-size saucepan.
Add salt; slowly stir in grits.
Cook at a simmer, stirring frequently, until grits are done - they should be thick and creamy - about 40 minutes.
You may need to add more water if they get too thick as they cook.
Remove grits from heat and stir in butter, pepper, cayenne, nutmeg and cheese. Stir until smooth. Serve immediately or hold over simmering water in a double boiler up to 30 minutes.
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