The original recipe for this hearty shrimp and grits dish is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina. Oftentimes, shrimp and grits can be an undertaking to prepare necessitating both plenty of time, and plenty of patience. Lucky for us all, this recipe will have a hearty bowl of Low Country shrimp and grits on the table in just 21 minutes. Shrimp and grits on a weeknight is possible with our speedy and delicious take. We know you must be thinking, what’s missing? But the secrets to keep this shrimp and grits recipe fuss-free are quick cooking grits and a one-pan approach for that to-die-for saucy shrimp. Don’t forget to top each serving with a sprinkle of crumbled bacon—it’s the perfect finishing touch.
Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.