Shrimp 'n' Grits a la Crooks

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"Recipe inspired by one of our favorite restaurants: Crooks Corner in Chapel Hill NC. This was the dish my husband and I ordered on our very first date, a long time ago when we were young students. I have tried to recreate it, but do not have their original recipe. This is a quick version, takes 15-20 min max to prep. It is a huge hit with family and friends who are foodies. An easy weeknight supper or a stylish sunday brunch that is easy!"
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0 6 servings
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Original recipe yields 6 servings



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  1. 1. open pkg of shrimp, set under faucet of ***cool*** running water at a medium stream to thaw (about 10-12 min).
  2. 2. in a medium saucepan boil the water on high. once it is boiling briskly add the salt (paprika) and gently pour in grits while stirring until the mixture is smooth. then, turn down flame to low, and cover for 5-7 min.
  3. 3. meanwhile, brown bacon bits in large frying pan on a medium flame. stir often for even browning. after about 3 min, add garlic clove, then mushrooms and turn to low flame. once they are brown, add the green onion. keep stirring until well mixed, and then set aside on lowest flame.
  4. 4. return to grits; add cheese and gently fold into grits. cover and turn off heat.
  5. 5. drain shrimp, ensuring that each is thawed. pat dry, and toss into frying pan with bacon/mushroom/onion mixture. turn heat on medium, mix until shrimp is heated throughout (not more than 3 min to avoid shrimp getting rubbery).
  6. 6. ladle grits into individual bowls, and then top with shrimp and bacon mixture. serve hot, with plenty of cracked black pepper and Tabasco sauce. enjoy!
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