Seafood

Claudia’s Test Kitchen

Shrimp & Grits-Duo Dishes

Welcome back to June’s installment of the Guest Test Kitchen!  In case you forgot, or didn’t know, the Duo hails from The University of North Carolina at Chapel Hill (so much pride, we had to say the whole name!).  Last time we were in NC, we went to breakfast right after leaving the airport.  We were thrilled to see all the Southern staples on the menu, especially grits which is actually one of our favorites.  For the whole meal, we lamented over grits missing in our lives out West.  Polenta abounds, but its Southern cousin is either ignored or poorly executed. So just for us, Claudia Hill (another UNC alum and mother to a good friend) cooked a recipe in her kitchen from Charlotte, NC featuring the prized corn mush–grits.  Take it away Claudia!

This dish comes from Crook’s Corner in Chapel Hill, NC, a famous local eatery known for their Southern cuisine and funky atmosphere. Their “Shrimp and Grits” is a menu favorite and a must-have for the many diners. A few years ago, they shared their recipe with Southern Living for everyone to try at home. It’s easy to make, reheats well and gets rave reviews. Give grits a try. Who knows, maybe LA is ready for some Southern polenta.  We clearly are!

Crook’s Corner Shrimp and Grits

Grits
2 cups water
1 can (14 ounces) chicken broth
3/4 cup half and half
3/4 t teaspoon salt
1 cup regular grits
3/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2 tablespoons butter
1/2 teaspoon Tabasco
1/4 teaspoon white pepper

1.  Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits.

2.  Reduce heat and simmer, stirring occasionally, 10 minutes or until thickened.

3.  Add cheddar cheese and next four ingredients. Keep warm.

Shrimp
3 slices bacon
1 pound medium shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup flour
1 cup sliced mushrooms
1/2 chopped green onions
2 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons lemon juice
1/4 teaspoon Tabasco

1.   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.

2.  Sprinkle shrimp with salt and pepper.  Dredge in flour.

3.  Sauté mushrooms (if using) in hot bacon drippings in skillet 5 minutes or until tender. Add green onions and sauté 2 minutes.

4.  Add shrimp and garlic and sauté 2 minutes or until shrimp are lightly brown.

5.  Stir in chicken broth, lemon juice and Tabasco and cook 2 more minutes, stirring to loosen particles from bottom of skillet.

6.  Serve shrimp over hot cheese grits. Top with crumbled bacon.

Click HERE for the printable recipe.

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48 thoughts on “Claudia’s Test Kitchen

  1. GRITS are a southern food 🙂
    they are like fine ground oatmeal but not exactly. they are very bland and good with sugar and butter or cheese and garlic

  2. Ummm, we don’t see too much of grits up here. I have a package of hominy but that’s a whole other texture. Thanks for piling on the shrimp!

  3. mmm…Shrimp and Grits, definitely a favorite around here. I make mine with chipotle white cheddar cheese. –Gotta have the bacon…yum!

  4. woo-hoo for NC!!!! This looks amazing! I can’t tell you how cool I think it is that you guys are always throwing back to your old UNC days… even though I’m at State 🙂

  5. Woah! Great school – I went to Syracuse University and have so much pride, too! Unfortunately, the food in Syracuse isn’t much to write home about! haha! But that dish looks amazing!

  6. I’ve always been a little leery of grits, never having been farther south than Alexandria VA until last December, but I’ve been meaning to get over that. This recipe certainly will spur me on!

  7. Just read some of your comments – you’ve created quite a stir with them there grits – you’d think you’d found them in outer space 😉

  8. I have been a big grit “hater” for years, but had some delicious grits the other night at a wine tasting and may be converted. These look delicious!

  9. Since I was forced to eat grits at Girl Scout Camp I have stayed away from them, but boy oh boy does this look fabulous! Grits with shrimp and cheese does sound and look fantastic!

  10. I’ve never actually tried grits but I’ve seen this dish on the food network, and it always looks so good. This one looks so appealing… now I’m really curious about the taste!

  11. I admit. Never had grits, or if I had them traveling through the south as a child, I don’t remember. But I think I need to try grits and this looks like a great excuse!

  12. You know I’ve never tried shrimp and grits and I like southern foods. Good thing you’ve posted this recipe, which means I can now make it at home. =)

  13. mmmmmm I’m originally from NJ but my sister went to UNC! Which is where she met my now brother in law. And he introduced me to shrimp and grits, SO GOOD!

  14. Oh, grits … It was one of the fascinating American things I never had until I came to the US. Fell in love with it instantly.

    UNC Chapel Hill … smarty pants … 🙂

  15. Ahh! I think my brother took my parents there when we flew out for his law school graduation from Duke in 2004. I had to fly back early and missed out on the shrimp and grits goodness. 😦 They raved about it for weeks after!

  16. Nice! We made some last week. Perhaps starting a west coast trend for shrimp+grits!? We will have to do an Iron Chef style “Battle Shrimp and Grits”! 😀

  17. This looks delicious! I can’t believe I’m 26 and have never had grits before. Guess I really am a New England girl!! But I really do need to try them.

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