Shrimp and grits is a popular dish of the American South. Although it's most often served for breakfast there, it can be made any time of day and enjoy the stunning flavor combination of tender corn porridge and firm shrimp in a lemon-garlic butter sauce. And to give the grits, or simply cornmeal porridge, that texture, they add grated parmesan and butter to it at the end of cooking. Spread the flavorful porridge on plates, place the cooked shrimp on top and pour the mouthwatering sauce with herbs.
Recipes use measuring containers of volume:
1 cup (tbsp.) - 240 ml.
3/4 cup (st.) - 180 ml.
1/2 cup (st.) - 120 ml.
1/3 cup (glass) - 80 ml.
1/4 cup (cl.) - 60 ml.
1 tablespoon (tablespoon) - 15 ml.
1 teaspoon (tsp.) - 5 ml.
Nutritional value per serving:
Calories 367. ,Total fat 12 g., saturated fat 7 g. ,Protein 34 g., carbohydrates 26 g., fiber 1 g., cholesterol 309 mg, sodium 904 mg., sugar 0 g.
Ingredients for the recipe:
550 gr. medium shrimp, cleaned of shells and intestinal veins (leave the tails)
3/4 tbsp. instant corn porridge
1/4 tbsp. grated parmesan
3 tbsp (45g) butter
2 large garlic cloves, minced
A pinch of cayenne pepper (optional)
Juice of half a lemon + slices to serve
2 tbsp. coarsely chopped parsley.
Prepare the dish according to the recipe:
1. Pour 3 tbsp. water into a pot, cover with a lid and bring to a boil over high heat. Remove the lid and slowly stir in the groats, 1 tsp. salt and 0.5 tsp. black pepper.
Reduce heat to moderately low and simmer, stirring, until thickened, about 5 minutes. Then stir in the Parmesan and 1 tbsp (15g) butter.
Remove from the heat, salt and pepper to taste. Cover and keep warm.
2. Meanwhile, sprinkle the shrimp with salt and black pepper. In a large skillet over moderately high heat, melt the remaining 2 tbsp (30g) butter. Add the shrimp, garlic,
and cayenne pepper, if using it, and fry, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from stove and add 2 tbsp. water, lemon juice and parsley;
stir to coat shrimp in sauce, salt and pepper.
3. Spread the cornmeal into shallow bowls and top with the shrimp and sauce. Serve with lemon slices.
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