Charleston-Style Shrimp and Grits (South Carolina)
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 266, total fat 7 G., saturated fats G., proteins 20 G., carbohydrates 31 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 266, total fat 7 G., saturated fats G., proteins 20 G., carbohydrates 31 G., fiber G., cholesterol mg, sodium mg, sugar G.
The second course recipe is shrimp with corn porridge. The shrimp are cooked in a milk sauce with white wine, vegetables, and smoked ham. The porridge is made with instant corn grits.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 3 slices cooked-smoked loin or prosciutto ham, cut into pieces
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 clove of garlic, finely chopped
- 1/4 cup dry white wine
- 1 teaspoon corn or potato starch
- 1/2 cup lightly salted chicken broth
- 1/2 cup low-calorie drinking cream
- 350 g large shrimp, peeled
- 3/4 cup quick-cooking hominy white corn grits (corn processed with alkali)
- Sliced green onions (green parts only), for serving
We recommend
Recipes with similar ingredients: prosciutto, smoked bacon, ham, onions, sweet pepper, garlic, white wine, starch, cream, shrimps, corn grits, green onions
Cooking the dish according to the recipe:
- In a large nonstick skillet, heat oil over medium heat. Add bacon, onion, and bell pepper and cook, stirring, until the vegetables are tender, 3 to 5 minutes. Add garlic and continue cooking for another 30 seconds. Add white wine and bring to a simmer, cooking for 1 minute.
- In a small bowl, combine cornstarch with 1 tablespoon of chicken broth. Add the cornstarch mixture, remaining broth, and cream to the pan. Stirring constantly, bring to a boil and simmer for 3 minutes, until the sauce thickens slightly. Add the shrimp and cook until the meat is no longer translucent, about 3 minutes.
- Meanwhile, cook the cornmeal according to package directions. Serve the shrimp with the sauce, spooning it over the cornmeal and sprinkling with green onions.
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