Shrimp with Grits and Green Peas in a Butter Sauce in 20 Minutes
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 246, total fat 12 G., saturated fats 6 G., proteins 13 G., carbohydrates 18 G., fiber 2 G., cholesterol 110 mg, sodium 465 mg, sugar 2 G.
Calories 246, total fat 12 G., saturated fats 6 G., proteins 13 G., carbohydrates 18 G., fiber 2 G., cholesterol 110 mg, sodium 465 mg, sugar 2 G.
This super-light dish, inspired by the American South, is ready in minutes and is delicious and nutritious. The shrimp themselves don't require long frying, and for a side dish, use instant corn grits. The shrimp are served over corn grits with green peas and grape tomatoes in a light butter sauce.
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:
- 3/4 cup instant corn grits
- 70 g unsalted butter
- 2 tbsp. l. grated parmesan
- 600 g large shrimp, peeled and deveined
- 2 tbsp. l. olive oil
- 0.5 cups dry white wine
- 170 g frozen green peas (about 1.5 cups)
- 1 cup grape tomatoes, halved
- 4 green onions, thinly sliced
We recommend
Recipes with similar ingredients: corn grits, polenta, shrimps, peas, grape tomatoes, white wine, Parmesan cheese, green onions
Cooking the dish according to the recipe:
- In a medium saucepan, bring 3 cups of water to a boil over high heat. Remove the lid and slowly stir in the cornmeal, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from heat, stir in 1 tablespoon of butter and Parmesan cheese, and season with salt and pepper to taste. Cover to keep warm.
- Meanwhile, season the shrimp with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the shrimp, spreading them out in a single layer, and cook until they begin to turn bright pink on the bottom, 2-3 minutes.
- Add the wine and green peas and stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2-3 minutes (if the pan becomes too dry, add water 1 tablespoon at a time).
- Add the tomatoes and green onions and toss with the shrimp and peas. Add the remaining 4 tablespoons of butter and stir until a thick sauce forms.
- Serve the corn porridge on a large platter with shrimp, vegetables and butter sauce.
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