And that’s a wrap for this week on Pinch Plate Party. Be sure to check out this post for a recap of what we did, what we ate, and what we used this week! If you’re interested in the weekly menu just check out the “on The Menu” section for each weekday.
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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
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.
3/4 cup of quick cooking grits
1 cup water
2 cups milk
Salt to taste
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.