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.
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.