Shrimp with cheesy corn porridge

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 660, total fat 41 G., saturated fats 18 G., proteins 36 G., carbohydrates 39 G., fiber 4 G., cholesterol 270 mg, sodium 738 mg, sugar 4 G.

This quick and delicious Southern-style dish is perfect for both a midweek dinner and a big Sunday family lunch. Add some grated cheddar and a splash of cream to the hot cornmeal for a creamy, gooey, and deliciously satisfying meal, and serve it alongside fried shrimp and vegetables and andouille sausage in a light tomato 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.

Ingredients for the recipe:

Corn porridge

1 bay leaf
1 cup corn grits (not quick-cooking)
1/4 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
0.5 cups grated sharp white cheddar

Shrimps

2 tablespoons extra-virgin olive oil
2 cooked andouille sausages (about 170g total), cut into 1cm pieces.
4 green onions, chopped (white and green separated)
2 stalks celery, chopped, + 1/4 cup leaves
1 small red bell pepper, chopped
450 g large shrimp, peeled and deveined
3 cloves garlic, crushed
1 teaspoon chopped fresh thyme
2 tbsp tomato paste
1 tbsp freshly squeezed lemon juice + more as needed
2 tsp Worcestershire sauce
2 tablespoons unsalted butter
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, corn grits, andouille sausage, cheddar cheese, cream, sweet pepper, celery, lemon juice, tomato paste, bay leaf, thyme

Cooking the dish according to the recipe:

Prepare corn porridge:

Combine 4 cups of water, bay leaf, 1 teaspoon of salt, and a few grinds of black pepper in a medium saucepan. Bring to a boil over medium heat, then gradually add the cornmeal, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Remove the bay leaf. Stir in the heavy cream, butter, and cheese. Remove from heat and cover to keep warm. If the porridge seems too thick, thin it with water, 1-2 tablespoons at a time.
Meanwhile, prepare the shrimp.:

Heat olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2-3 minutes. Add the white part of the green onion, chopped celery, and bell pepper and cook, stirring, until softened, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.

Push the shrimp and vegetables to the sides of the pan. Add the garlic, thyme, and tomato paste to the center and cook, undisturbed, for 1 minute. Add 0.5 cups of water, lemon juice, and Worcestershire sauce and stir to combine.
Bring to a boil and simmer until the shrimp are cooked through and the sauce has thickened slightly, 3 minutes. Add the butter and swirl the pan until melted. Stir in the parsley, green onions, and celery leaves. Season with salt to taste. Add more lemon juice, 1/2 teaspoon at a time, if needed. Divide the cornmeal among 4 plates. Top with the shrimp.

Categories:

recipe / Calorie content of prepared meals / Simple shrimp recipes / Dinner / Main courses / Cereals, legumes / Meat / Fish and seafood / Food Network - recipes / American cuisine

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