Crook’s Corner Shrimp and Grits

Crook's Corner Shrimp and Grits Recipe
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Quick Facts:

Makes 4 servings


Crook's Corner Cheese Grits:
4 cups water
1/2 teaspoon salt
1 cup stone-ground grits
1 cup Cheddar cheese
4 T. butter
1/4 cup freshly grated Parmesan cheese
1/8 teaspoon ground white pepper
pinch of cayenne pepper
¼ tsp Tabasco Sauce

6 bacon slices, diced
1 pound unpeeled, medium-size raw shrimp
¼ cup sauce flour (such as Wondra or Shake and Blend), seasoned with salt and pepper to taste
2 cups sliced fresh white button mushrooms
1 large garlic clove, minced
1 cup chopped green onions
4 teaspoons fresh lemon juice
Tabasco Sauce to taste (four shakes!)
Salt & pepper to taste

Recipe Description:

The late Bill Neal of famed Crook’s Corner in Chapel Hill served up some of the finest shrimp and grits north of the Carolina Lowcountry. A native South Carolinian, Neal possessed the privilege to toy with the storied shrimp and grits recipe, but did so with reverence, careful not to compromise the dish’s simplicity. While shrimp and grits recipes have been reimagined by countless chefs, more than 20 years after Neal’s death, his shrimp and grits recipe remains a menu mainstay at Crook’s Corner. Recipe courtesy Crook's Corner.


Crook’s Corner Cheese Grits
1. In a medium-sized saucepan, combine 4 cups water and ½ teaspoon salt. Bring to a boil over medium-high heat.
2. Stir in 1 cup stone-ground grits. Boil for 10 minutes or until thickened.
3. Stir in 1 cup Cheddar Cheese, 4 Tablespoons butter, ¼ cup freshly grated Parmesan Cheese, 1/8 teaspoon ground white pepper, ¼ teaspoon Tabasco sauce and a pinch of cayenne pepper.
4. Place in a warm place, or on top of a double-boiler over simmering water.
1. Peel Shrimp and devein if desired. Rinse and pat dry the Shrimp.
2. In a large non-stick skillet over medium heat, cook the bacon for 10 minutes or until crisp.
3. Remove the bacon, but save all the bacon grease.
4. Dust the shrimp with the seasoned flour( Sauce Flour with Salt & Pepper to taste).
5. In the large, non-stick skilled, begin to sauté the shrimp in the bacon grease over high heat.
6. Turn the shrimp, and then add 2 cups sliced fresh white button mushrooms. If the shrimp appears too oily, pour off some of the grease.
7. Cook for a minute or two more until the shrimp and mushrooms appear to be done and browned a little.
8. Add 1 large minced garlic clove, and sauté for 1 minute, shaking the pan vigorously.
9. Add 4 teaspoons fresh lemon juice, tabasco sauce to taste and cook for 2 minutes, stirring to loosen particles from bottle of pan.
10. Add the green onions and toss to combine. Season to taste.
11. Spoon Shrimp Mixture over hot Cheese Grits and sprinkle with crumbled bacon.
12. Enjoy!

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