Fond memories of shrimp and grits, and spotting indie rock royalty, at Crook’s Corner of Chapel Hill, 1992-2004.
Lane Wurster also took me to meet Clyde Jones once.
not that i woujd try this at home but craig claiborne in 1985 in the times iffers this:
Shrimp With Cheese Grits #3 1/2 cups water 3/4 cup regular grits (do not use instant quick-cooking grits) Salt to taste #1 pound fresh shrimp in the shell #12 drops Tabasco #6 ounces finely grated sharp Cheddar cheese #3 tablespoons butter #2 1/2 ounces finely diced bacon, about 1/2 cup 1/4 cup corn, peanut or vegetable oil #1 cup finely chopped scallions, including green part #6 ounces mushrooms, thinly sliced, about 3 cups #1 clove garlic, finely minced Juice of 1 lemon 1/4 cup finely chopped parsley. 1.
* Bring the water to boil and gradually add the grits, stirring. Add salt. Cook uncovered, stirring often, about 15 minutes. Cover closely and continue cooking over low heat for 25 minutes or until done. 2.
* Meanwhile, shell and devein shrimp and put in a bowl. Set aside. 3.
* When grits are cooked, remove from heat. Stir in 6 drops of Tabasco sauce, the cheese and butter. 4.
* Place two heavy skillets on the stove. Add the diced bacon to one skillet; pour the oil in the other. Cook the bacon, stirring, until it starts to brown. Add the shrimp and cook, tossing and stirring so that they cook evenly, about 3 minutes. Add scallions and cook briefly. 5.
* As the shrimp cook, put the mushrooms in the hot oil in the other skillet and cook, tossing and stirring, until the mushrooms give up their liquid. Add the garlic and cook briefly, stirring. Add the lemon juice and stir. 6.
* Combine the shrimp and mushroom mixtures in one skillet and sprinkle with parsley and the remaining Tabasco. Stir to blend. 7.
* Spoon equal portions of the cheese grits onto six hot plates. Spoon equal portions of the shrimp and mushroom mixture over each serving. Serve immediately. Yield: 4 servings.