Jan 9, 2010

Shrimp and Grits

Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. They take more time to cook, but their flavor and texture are richer than instant grits. For quicker cooking, let the grits soak in water in the refrigerator overnight.

Credit: André Baranowski

1 cup white or yellow stone-ground grits
3/4 cup grated cheddar
1/4 cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
4 slices bacon, chopped
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced
1 garlic clove, finely chopped
1/2 cup chicken broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
1/2 tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced

1. In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.

2. Heat oil in a 12" skillet over medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet.

3. Season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.

SERVES 4

This article was first published in Saveur in Issue #119

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Ratings & Reviews (13)

by lmckamey on 2009-04-15

This recipe turned out well, but it took forever. Peeling/deveining shrimp is so time-intensive, then theres garlic, lemons, scallions, mushrooms and bacon to chop, plus two kinds of cheese to shred. Oy! Not sure it was worth all the fuss, but I will say that the meal was tasty.

by sschutt on 2009-05-18

I am by no means a professional cook or chef but it has been my experience (and I am a Girl Raised in the South "GRITS") that one should add the salt to water that the grits are cooked in so they will absorb some of the salt flavor, rather than add the salt after the grits have essentially cooked. Just a thought... !

by bigrey on 2009-08-17

This is a good recipe, open to individual flourish. I agree with salting the water in which the grits cook, for better flavor distribution. I'm sorry one reviewer found this recipe took too much effort. The joy of cooking is, for me, the craft itself. The process of creating-pulling together seemingly disparate elements-is as enjoyable as the end product is to eat.

by bottomsupranch on 2010-02-24

This is a GREAT, EASY recipe! The only change I made was to triple the mushrooms. Flavor is outstanding!

by DYNAMITESOCIALITE on 2010-06-10

To really send it over the moon, sub the 4 cups water for 2 cups stock and 2 cups half and half or heavy cream. Even if you choose 2 cups water and replace the other half with cream or stock, it'll still turn out fab!

by BILLZ on 2010-11-23

First time ever for any shrimp/grits recipe. Don't know how authentic this one is but it sure was tasty. Will keep this in the "do again" pile.

by WILLYT on 2011-06-22

Stone ground, fresh grits are a key element. They do have a rich flavor. The ones bought in stores up north are bleached of color and flavor. Keep trying different recipes. Each one is different.

by SAMHUDSON3 on 2011-11-28

Don't forget good quality shrimp! East coast brown or Gulf shrimp are the only way to go.

by SMILEY3081 on 2012-12-31

I really like this recipe! I want to definitely try this with quality fresh shrimp. Yummy!!!

by QUEENISSABELLA on 2012-12-31

This appears to be just like Bill Neal's recipe from Crooks Corner outside Chapel Hill, NC. It's the best there is and he was the best chef ever.

by lauratara on 2012-12-31

This is fabulous! Followed receipe to a T, except increased quantity of mushrooms. I'm not a huge fan of bacon (can overwhelm a dish), but it works well here. Highly recommended

by REAK on 2013-03-14

YUMMY. I love yellow grits!

http://LivingItUpAlternatively.blogspot.com

by CVHARRIS90 on 2013-03-15

I follow this recipe exactly, and I love it. I wish the recipe produced a little more leftover sauce to drizzle on the grits, but it is still easy and delicious.

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