“These are the best shrimp and grits I have ever had,” said my husband at dinner a few days ago. And that’s saying something when it comes from a man born and raised in the South where shrimp and grits can be found at almost every restaurant. And even though I’m fairly new to the whole grits experience, I will also agree that this is one of the best meals I have ever made (Yes, I said meals). This recipe is courtesy of Chef Bill Smith who is head chef from a restaurant in Chapel Hill, North Carolina called Crook’s Corner. He shared this recipe in the Southern Living magazine back in 2004 and I was lucky enough to stumble across it a few weeks ago. It begins with flavorful cheesy grits and is topped with lightly sauteed shrimp with bacon, mushrooms and green onions in a creamy, zesty sauce. All of the ingredients can be found in your common fridge and pantry so it’s a cinch to throw together. Don't be intimidated by the long list of ingredients - most of them are just spices and very common ingredients. I dare you to try out this recipe and tell me if it’s not the best shrimp and grits you’ve ever had!Ingredients:
- 2 cups water
- 1 (14-oz.) can chicken broth
- 3/4 cup half-and-half
- 3/4 tsp. salt
- 1 cup regular grits
- 3/4 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 Tbsp. butter
- 1/2 tsp. hot sauce
- 1/4 tsp. white pepper
- 3 bacon slices
- 1 pound medium-size shrimp, peeled and deveined
- 1/4 tsp. black pepper
- 1/8 tsp. salt
- 1/4 cup all-purpose flour
- 1 cup sliced mushrooms
- 1/2 cup chopped green onions
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. hot sauce
- 1/2 cup half-and-half
Bring first 4 ingredients to a boil in a medium saucepan. Gradually whisk in grits. Reduce heat and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.
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. Sprinkle shrimp with pepper and salt and dredge in flour.
Saute mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and saute 2 minutes. Add shrimp and garlic, and saute 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, hot sauce and half-and-half. Cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon.
