Shrimp with corn porridge and cheese

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 430, total fat 20 G., saturated fats 11 G., proteins 21 G., carbohydrates 40 G., fiber 2 G., cholesterol 148 mg, sodium 957 mg, sugar 3 G.

Make Louisiana shrimp with green bell peppers, celery, garlic, and tomato and serve with creamy corn grits. grits, topped with pepper jack cheese. Serve hot to fully appreciate all the textures and flavors.

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:

1 cup quick-cooking corn grits
4 tablespoons unsalted butter
3/4 cup grated pepper jack cheese (about 3 oz.)
450 g large shrimp, peeled and deveined
0.5 tsp cayenne pepper
2 stalks celery, chopped
1 green bell pepper, chopped
3 cloves garlic, crushed
4 green onions, thinly sliced (white and green separated)
1 chopped tomato
Juice of half a lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, corn grits, sweet pepper, celery, tomatoes, lemon juice, pepper jack cheese, ground cayenne pepper

Cooking the dish according to the recipe:

Bring 4 cups of water to a boil in a medium saucepan; add 1/2 teaspoon of salt. Slowly whisk in the cornmeal. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 tablespoon of butter and the cheese until melted. Season with salt to taste. Set aside and cover.
Meanwhile, season the shrimp with salt and cayenne pepper. Heat a large nonstick skillet over medium heat; add 1 tablespoon butter. Add the shrimp and cook until pink and lightly browned around the edges, about 2 minutes per side. Transfer to a plate.

Add 1 tablespoon of butter, celery, bell pepper, garlic, white part of green onion, and a pinch of salt to the skillet. Cook, stirring occasionally, until crisp-tender, about 4 minutes. Add the tomato and cook until the pieces begin to soften, about 1 minute.
Return the shrimp to the pan, add lemon juice, 2 tablespoons water, and the remaining 1 tablespoon butter. Cook, stirring to coat, for about 1 minute. Season with salt to taste. Place a shrimp on each serving of cornmeal and sprinkle with green onions.

Categories:

recipe / Calorie content of prepared meals / Simple shrimp recipes / Main courses / Cereals, legumes / Vegetables and mushrooms / Fish and seafood / Food Network - recipes / Cajun cuisine

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