Shrimp and Grits
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.