The second dish recipe – shrimp with corn porridge. Shrimp prepared in milk sauce with white wine, with the addition of vegetables and smoked ham. Porridge is made from quick-growing corn grits preparations. Nutritional value of one serving: (4 total) Calories 266, total fats 7 g., saturated fats g., proteins 20 g., carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Photo of the dish: Kat Toych Time: 25 min. Difficulty: easy Portions: 4 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l olive oil
- 3 slices of boiled-smoked loin or prosciutto ham, cut into slices
- 1 medium onion, chop finely
- 1 medium green bell pepper, chop finely
- 1 clove of garlic, chop finely
- 1/4 Art. dry white wine
- 1 tsp corn or potato starch
- 1/2 tbsp. lightly salted chicken stock
- 1/2 tbsp. low calorie drinking cream
- 350 gr large shrimp, peel
- 3/4 Art. white corn groats khomini (processed corn alkali) instant cooking
- Chopped green onions (green parts only), for filing
Recipes with similar ingredients: prosciutto, smoked bacon, ham, onions, sweet peppers, garlic, white wine, starch, cream, shrimp, corn grits, green onions
Recipe preparation:
- In a large non-stick pan, heat the oil until average temperature. Add bacon, onion, sweet pepper and fry, stirring until vegetables are soft, 3-5 minutes. Add garlic and continue cooking for another 30 sec. Add white wine and bring to a boil, cook 1 min.
- In a small bowl, mix corn starch with 1 tbsp. l chicken stock. Add starch mixture to the pan, remaining broth and cream. Stir constantly, bring to a boil and boil the sauce with a slight boil for 3 minutes, until slightly thickened. Add shrimp and cook until the meat is no longer transparent, about 3 minutes
- Meanwhile, cook the corn porridge according to the instructions on packaging. Serve the shrimp with the sauce, laying on top of the porridge and sprinkled with green onions.
