Shrimp and Grits

After returning from a weekend trip, our fridge was seriously depleted. What could one do with less-than-crisp snap peas and slightly mushy tomatoes? I'm convinced buttery grits make everything better. Bacon doesn't hurt either. 

Stone ground grits give amazing texture, making them well worth the extra minutes (as compared to corn meal). They will make even the lightest of meals toothsome.

I gave my shrimps a quick toss in smoked Spanish paprika. Mine were pre-cooked, but you could certainly still do the same with raw.

A few slices of bacon were fried up and most of the fat removed... but just enough left to sautee my veggies and shrimp. Don't overcook your snap peas here, they should still snap after all.

Glorious and gritty.

Shrimp and Grits
1 lb shrimp
3 slices bacon, chopped
2 tomatoes, chopped
2 cups snap peas
3 green onions, chopped
1 tablespoon smoked Spanish paprika
2 cups grits
1 1/2 cups water
1 tablespoon butter
1/2 cup milk

Cook your grits according to package directions. Don't skimp on the butter here... it adds amazing flavor and helps keep those suckers from sticking to your pan wicked bad. Make sure you add the milk for creaminess (fat free does just fine).

Marinate your shrimp in paprika. Cook off bacon until crisp, remove from pan to paper towel. Drain off most bacon fat, but leave about 1 tablespoon remaining. Sautee tomatoes and snap peas just until tender, add shrimp (if pre-cooked) and green onions for last minute.

Serve over delicious grits.