Time: 50 min.
Complexity: easily
Servings: 6

A soft, creamy corn porridge topped with gooey cheese and served with shrimp baked in herb butter. To make the herb butter, simply mix it with spices and herbs and wrap in plastic wrap. Leftover butter can be refrigerated and used in other dishes.

Ingredients:

Spicy butter and shrimp

• 110 g salted butter at room temperature
• 1 tbsp seafood seasoning, such as Old Bay
• 2 green onions, finely chopped
• 1 large clove of garlic, grated
• Grated zest of 1 lemon
• 900 g frozen peeled and deveined shrimp, thawed and coarsely chopped

Corn porridge

• 1 cup heavy cream
• 3/4 cup instant corn grits
• 1 tbsp. grated smoked gouda
• Lemon wedges, for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

corn grits, polenta, shrimps, lemon zest, smoked gouda cheese, Old Bay seasoning

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Preparation:

Step 1
• In a medium bowl, combine the butter, seafood seasoning, green onions, garlic, and lemon zest and mash until smooth. Wrap the herbed butter in plastic wrap and form into a log, or place it in a bowl and cover. Refrigerate for at least 30 minutes.
Step 2
• Preheat oven to 200°C.
Step 3
• Divide the shrimp into 2 foil parcels, place 2 thick slices of butter on each, roll up and bake for 8-10 minutes.
Step 4
• Corn porridge:
  
  In a large saucepan over medium-high heat, heat the heavy cream with a pinch of salt, a few grinds of black pepper, and 2 cups of water. Bring to a gentle simmer, then add the grits and cook, stirring, until the porridge thickens, about 5 minutes. Add the cheese.
Step 5
• Serve the porridge in a bowl, topped with shrimp and a drizzle of herb butter. Serve with lemon wedges for drizzling.

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