Corn porridge with shrimp in cowboy butter
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 698, total fat 42 G., saturated fats 24 G., proteins 42 G., carbohydrates 40 G., fiber 3 G., cholesterol 385 mg, sodium 904 mg, sugar 3 G.
Calories 698, total fat 42 G., saturated fats 24 G., proteins 42 G., carbohydrates 40 G., fiber 3 G., cholesterol 385 mg, sodium 904 mg, sugar 3 G.
The perfect combination of butter, garlic, lemon, and parsley is called "cowboy butter." It makes any dish or appetizer a hundred times more delicious, like this shrimp with cornmeal porridge recipe. Cowboy butter can be added to the porridge itself, the shrimp, and as a topping for the entire dish. Another highlight is fried bacon. Sprinkle it over the shrimp and serve.
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:
Corn porridge
- 1 cup quick-cooking corn grits
Shrimps
- 3 cloves garlic, cracked and peeled
- 110 g unsalted butter, room temperature
- 0.5 cup chopped fresh parsley + extra for serving
- 1 lemon, zested and cut into wedges
- Hot sauce, to taste
- 2 slices bacon, chopped
- 700 g large shrimp, peeled and deveined
- 1 small onion, finely chopped
- 2 tbsp. flour
- 1 cup lightly salted chicken broth
- 0.5 cups heavy cream
- 1 teaspoon Worcestershire sauce
We recommend
Cooking the dish according to the recipe:
- In a medium saucepan, bring 4 cups of water to a boil. Stir in the cornmeal and 1 teaspoon of salt. Simmer until thickened, 5-7 minutes. Cover and keep warm.
- Meanwhile, puree the garlic in a mini food processor. Add the butter, parsley, and lemon zest, season with salt and pepper to taste, and drizzle with hot sauce. Blend until smooth, then transfer to a small bowl. Transfer 2 tablespoons of cowboy butter to a small bowl and melt in the microwave; set aside.
- Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to remove excess grease. Add the shrimp to the skillet and season with salt. Cook until pink, about 3 minutes, then remove to a plate. Add 3 tablespoons of butter to the skillet. Once the butter has melted, add the onion and cook until softened, about 3 minutes. Sprinkle with flour and toss until the onion absorbs the flour, about 1 minute.
- Stir in the broth, cream, and Worcestershire sauce. Bring to a simmer over medium heat and cook until the onions thicken and soften, about 5 minutes. Add the cooked shrimp and stir to heat through and coat with the sauce, 1-2 minutes. Drizzle with hot sauce, season with salt to taste, and squeeze in the juice of 1 lemon wedge. Stir the remaining 3 tablespoons of cowboy butter into the hot cornmeal until melted.
- Divide the cornmeal among shallow bowls. Top with shrimp and sauce, then drizzle with melted cowboy butter. Sprinkle with fried bacon and finely chopped parsley. Serve with lemon wedges.
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