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Shrimp and Grits, Crook's Corner Style Recipe

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This recipe for Shrimp and Grits, Crook's Corner Style, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen (McKellar) Corbett
Added: Sunday, July 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 recipe Basic Boiled Grits
Tabasco Sauce
Freshly grated nutmeg
White pepper (if you're picky)

1 lb. fresh shrimp
6 slices bacon
Peanut oil
2 c. sliced mushrooms
1 c. finely sliced scallions
1 large garlic clove, peeled
Tabasco sauce
2 T. fresh, chopped parsley
Salt and pepper

Directions:
Directions:
Prepare the grits according to the recipe using the full amount of cheese. Season to taste, but lightly, with Tabasco, a very little nutmeg, and white pepper. Hold 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 sauté lightly in the skillet. The edges of the bacon should brown, but the bacon should not become crisp.(I cook the bacon in the microwave and crumble it.) Add enough peanut oil to the bacon fat in the skillet to make a layer of fat about 1/8 inch deep. When quite hot, add the shrimp in an even layer. Turn the shrimp as they start to color, add the mushrooms, and sauté about 4 minutes. Turn occasionally and add the scallions. Add the garlic through the press and stir around. The season with lemon juice, a dash or two of Tabasco, and parsley. Add salt and pepper to taste. Divide the grits among four plates. Spoon the shrimp over and serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
Crook's Corner is a restaurant in Chapel Hill, NC. The founder, Bill Neal was from Gaffney, SC, but was heavily influenced by the food in Provence and Italy. He was the chef at Fearington House (a restaurant and in south of Chapel Hill and had his own French restaurant, La Residence for several years. After selling La Res, he opened Crook's which serves Southern specialties. He also trained several of the better known chefs in the South. Don't bother with La Res if you're in Charlotte.

I don't use as much oil as he does and I cook the bacon in the microwave.

As far as the "recipe" for the grits, just make enough for four the way you like them. Neal suggests adding cheddar cheese; I use Monterey jack with jalapeños and a little half and half.

Naturally, this is a great recipe for leftover shrimp or frozen shrimp.

 

 

 

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