The original recipe is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina. Living Mag, Fun Recipe, Chapel Hills, Southern Living, Weeks Ago, White Wine, Shrimp Grits, Grits Recipe, North Carolina
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Fun meal Bruton and I made together last night! Lighter than the Bobby Flay recipe one I had been making...didn't have fresh spinach so used what I had which was frozen..still very delish on a cold, wet Friday night! Enjoy!
Shrimp & Grits Dressing 1 pound shrimp (5 1/60 count) 3 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 cup uncooked regular grits 1/2 cup butter 3 large eggs, lightly beaten 1 red bell pepper, diced 1 cup fine, dry breadcrumbs 1 cup chopped green onions 1/2 cup grated Parmesan cheese