Shrimp and Grits with Asparagus and Snap Pea Recipe

Shrimp and Grits with Asparagus and Snap Peas is a delightful twist on the classic Southern dish, adding fresh vegetables like asparagus and snap peas for a vibrant, healthy touch. This dish combines creamy, cheesy grits with succulent, spiced shrimp, sautéed vegetables, and a flavorful sauce, making it perfect for a satisfying dinner.

Ingredients:

For the Grits:

• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter
• Salt and pepper to taste

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil or butter
• 2 garlic cloves, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1/2 lemon, juiced

For the Vegetables:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup sugar snap peas, trimmed
• 1 tablespoon olive oil or butter
• Salt and pepper to taste

Instructions:

1. Cook the Grits:

• In a medium saucepan, bring water or chicken broth to a boil.
• Slowly whisk in the grits, reduce the heat to low, and cover.
• Cook for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy.
• Stir in the butter and cheddar cheese until melted and smooth. Season with salt and pepper to taste. Keep warm.

2. Prepare the Vegetables:

• In a large skillet, heat the olive oil or butter over medium heat.
• Add the asparagus and snap peas, sautéing for about 4-5 minutes until they are tender-crisp but still vibrant green.
• Season with salt and pepper to taste. Remove from the skillet and set aside.

3. Cook the Shrimp:

• In the same skillet, heat another tablespoon of olive oil or butter over medium heat.
• Add the garlic and cook until fragrant, about 30 seconds.
• Add the shrimp, paprika, cayenne pepper (if using), salt, and pepper. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
• Squeeze lemon juice over the shrimp and stir to coat. Remove from heat.

4. Assemble the Dish:

• Spoon the creamy grits onto plates or bowls.
• Top with the sautéed shrimp, asparagus, and snap peas.
• Garnish with additional cheese, herbs, or a drizzle of olive oil if desired.

Tips:

• Substitutions: You can swap the sharp cheddar in the grits for Parmesan or Gouda for different flavors. You can also use different vegetables like spinach, zucchini, or bell peppers if you prefer.
• Shrimp Alternatives: If shrimp isn’t available, you can substitute with scallops or chicken strips, adjusting the cooking time accordingly.
• Add Bacon: For an extra layer of flavor, cook some diced bacon in the skillet before adding the shrimp and use the rendered fat for even more richness.

Summary:

Shrimp and Grits with Asparagus and Snap Peas is a bright, springtime take on the Southern classic, combining creamy, cheesy grits with juicy shrimp and fresh sautéed vegetables. It’s a balanced and flavorful meal, perfect for brunch, dinner, or a special occasion where Southern comfort meets seasonal freshness.