Shrimp and Grits
Shrimp and grits. Roasted red pepper and crab soup. Pimiento cheese. Along with the Southern hospitality here at Lewis Ginter Botanical Garden we also like to throw in a little bit of comfort food from the South. Our in-house caterer Meriwether Godsey is happy to oblige. In fact, one of our most popular blog posts ever was the recipe for that famous crab soup and pimiento cheese.
We are pleased to bring you yet another favorite recipe shared by Meriwether Godsey Executive Chef Anne Maury Haapala — Crook’s Corner Shrimp and Grits.
Crook’s Corner Creamy Grits
2 cups water
2 cups whole milk
1 cup grits, uncooked
3/8 tsp salt
3 tbsp Euro-style butter blend
3/4 cup grated sharp cheddar cheese
1/4 cup grated parmesan cheese
1/8 tsp ground white pepper
1/8 tsp ground cayenne pepper
1/8 tsp ground nutmeg
1. Bring water and milk to a boil. Slowly stir in grits. Reduce heat and continue cooking, stirring
frequently, for about 20 minutes or until the grits are thick and tender.
2. Stir in salt, butter, cheeses, and seasonings.
Crook’s Corner Shrimp
5 3/8 oz bacon, about 18-22 slices
1 lb shrimp, raw
2 1/4 tsp extra virgin olive oil, canola oil blend
2 cups white sliced mushrooms
1/2 cup green onion
1 1/8 tsp chopped garlic (in water)
1 tbsp fresh lemon juice
1/4 tsp hot sauce
2 tbsp chopped flat-leaf parsley
1/2 tsp salt
1/4 tsp ground black pepper
1. Dice the bacon and cook until just crisp in a large skillet. Drain bacon and reserve
2. Add enough oil to the bacon fat to make a thin layer and heat. Add shrimp and stir
3. Add mushrooms when the shrimp starts to color. Add green onions and the garlic
4. Season to taste with lemon juice, hot sauce, parsley, salt, and pepper.
5. Spoon the shrimp over cheese grits, top with reserved bacon, and serve immediately.