Name: Shrimp and Grits, Crook’s Corner Style
Yield: Yields 4 servings
Cuisine: United States
Ingredients: Salt and pepper; 1 large garlic clove, peeled; 4 teaspoons lemon juice; 2 tablespoons fresh, chopped parsley; Tabasco sauce; Freshly grated nutmeg; White pepper; Peanut oil; 1 pound (454 g) fresh shrimp; 6 slices bacon; 2 cups (470 ml) sliced mushrooms; 1 cup (235 ml) finely sliced scallions

Preparation info

Yields
4
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Shrimp and Grits is undoubtedly the most requested recipe I have yet created. In 1985 Craig Claiborne visited Crook’s Corner in Chapel Hill for dinner and sampled many dishes. After dinner he asked me to prepare Shrimp and Grits for him in my kitchen the next morning. Mr. Claiborne, who is a champion of southern foods, especially grits, later published this and sev

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of