Posts by Pinch Plate Party

I blog about Penny Pincher DIYs, Food, and Fun!

Quick and Creamy Shrimp and Grits

This shrimp and grits recipe is a favorite in our home. Cooking the grits in water and milk is the secret to their creamy texture. The best part is that this recipe comes together in 20 minutes.

Quick and Creamy Shrimp and Grits

  • Servings: 2-3
  • Difficulty: easy
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Ingredients


6 slices of bacon, cut to a half inch dice
12 oz peeled, raw shrimp
3 green onions, sliced (green tops & whites separated)
2 cloves of garlic, minced
1 tsp smoked paprika
Salt and pepper
1 recipe of prepared quick and creamy grits
(recipe below)

Directions

Toss the shrimp with the smoked paprika and salt and pepper to taste. Set aside. In a frying pan, fry the bacon until crispy (8-12 minutes). Once cooked, remove the bacon from the pan and set on a paper towel to drain.

Reserve 2 teaspoons of bacon fat and then pour off the rest. Cook the garlic and the whites of the green onion in the reserved bacon fat over medium heat until fragrant and slightly softened (about 1 minute)

Add the shrimp to the frying pan and cook for 4-5 minutes, or until shrimp are cooked through.

To serve, layer grits and the shrimp mixture then top with the crispy bacon and the remaining green onion.

Serve warm.

Quick and Creamy Grits

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients


3/4 cup of quick cooking grits
1 cup water
2 cups milk
Salt to taste

Directions

In a medium saucepan, bring the water and milk to a boil. Once it comes to a boil, immediately lower the heat to medium-low.

Pour the grits into the milk mixture and quickly whisk to avoid any clumps from forming. Cover and cook for 5-7 minutes stirring occasionally. If your grits become too thick, add water a tablespoon at a time to thin. If they’re too thin, cook for a few minutes longer.

Salt to taste.

A Cooking Must Have + Sheet Pan Weekly Dinner Menu

Most home cooks enjoy making a complex meal every once in a while, but the reality is that most of us don’t have the time or energy to do this every night of the week. I love the idea of sheet pan meals, they’re like the 21st century version of our parent’s casseroles (except they’re way better and most times, gets you the gourmet flavor that home cooks crave).

Although I do recommend having a few sheet pans in your kitchen there are two sizes that I believe every home cook should own.

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My Favorite Apron + Weekly Dinner Menu Packed with Southwestern Flavors

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

Yes, I have a favorite apron! I know that sounds weird but any home cook knows that a good apron is a must. I’ve had a few different types of aprons over the years but my favorite is the cross back style. Theres no requirement to tie it around the neck or the waist… it just goes over your head and that’s it!

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