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Crooks Corner Shrimp & Grits
Once the breakfast for humble fishermen, shrimp and grits has become a signature Southern dish and high cuisine. - photo by T. Ortega Gaines
Yield: 4 servings. 4 ½ cups water 1 teaspoon salt 1 cup grits, preferably stone-ground ¾ cup grated sharp cheddar cheese Butter, Tabasco and white pepper to taste 1 pound fresh shrimp 6 slices bacon Peanut oil 2 cups sliced mushrooms 1 cup finely sliced green onions 1 large clove garlic, peeled 4 teaspoons lemon juice 2 tablespoons fresh, chopped parsley Salt and pepper Grits: Bring salted water to strong boil in a saucepan. Slowly sift the grits through one hand into the water while stirring with a whisk in the other hand.