Crook’s Corner Shrimp and Grits

Quick Facts:

Makes 4 servings


2 cups water
1 (14-ounce) can chicken broth
3/4 cup half-and-half
1 cup Crook’s Corner Grits
1 cup sharp cheddar, grated
1/2 cup Parmesan, freshly-grated
2 tablespoons butter
1/2 teaspoon hot sauce
1/4 teaspoon white pepper

3 bacon slices, cut into pieces
1 pound shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup all-purpose flour
1 cup mushrooms, sliced
1/2 cup green onions, sliced
2 garlic cloves, minced
1/2 cup low-sodium chicken broth
2 teaspoons lemon juice
1/4 teaspoon hot sauce

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 from


1. Bring water, chicken broth, half-and-half and salt to a boil in a heavy saucepan. Slowly whisk in grits.
2. Reduce heat and simmer for 10 minutes, stirring frequently until thick and tender.
3. Stir in cheeses, butter, hot sauce and pepper. Keep warm.

1. Cook the bacon until crisp and remove with a slotted spoon to drain on paper towels. Reserve 1 tablespoon of bacon drippings in skillet.
2. Sprinkle shrimp with salt and pepper and dredge in flour.
3. Sauté mushrooms in drippings for 5 minutes until tender. Add green onions and sauté 2 minutes. Add shrimp and garlic and sauté until shrimp are pink. Stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes.
4. Divide grits among warm plates and spoon shrimp over grits. Top with crumbled bacon and serve with lemon wedges.

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