Shrimp and grits has become “the iconic dish of the South,” said Kathleen Purvis in the Charlotte, N.C., Observer. Born in the tidal creeks of South Carolina’s Lowcountry, this “shrimper’s breakfast” owes its current ubiquity to chef Bill Neal, who in 1984 put a dressed-up version on his dinner menu at Chapel Hill, N.C.’s Crook’s Corner.
Crook’s Corner shrimp and grits
- 1 cup grits, preferably stone-ground
- butter, Tabasco, and white pepper to taste
- ¾ cup grated sharp cheddar cheese
- 6 slices bacon, diced
- peanut oil
- 1 lb fresh shrimp, peeled, rinsed, and dried
- 2 cups sliced mushrooms\
- 1 cup finely sliced green onions
- 1 large clove garlic, peeled
- 4 tsp lemon juice
- 2 tbsp chopped parsley
In a saucepan, bring 4½ cups water and 1 tsp salt to a strong boil. Slowly sift grits through one hand into the water while stirring with a whisk. Reduce heat to low, while stirring, until only an occasional bubble breaks the surface. Continue cooking for 30 to 40 minutes, stirring frequently to prevent scorching. Beat in a good quantity of butter, Tabasco, and white pepper. Stir in cheese and set in a warm place or in the top of a double boiler over simmering water.
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Sauté bacon in a skillet until edges are browned but bacon isn’t crisp. Add enough peanut oil to make a layer of oil about 1/8-inch deep. When hot, add shrimp in an even layer. Turn shrimp as they start to color, add mushrooms, and sauté about 4 minutes. Turn occasionally and add green onions. Add garlic through a press and stir. Season with lemon juice, a dash or two of Tabasco, parsley, and salt and pepper. Divide grits among four plates and top with shrimp. Serves 4.
