Shrimp and grits are a popular dish in the American South. And although there it is most often served for breakfast, it can be prepared at any time of day and enjoy a fabulous combination of delicate corn porridge and elastic shrimp in lemon-garlic sauce from butter. And to grits, or simply porridge from corn cereals, acquired such a texture, interfere with it at the end of cooking grated parmesan and butter. Spread the aromatic porridge over plates, put the finished shrimp on top and pour the mouth-watering sauce with herbs. Nutritional value of one serving: (4 total) Calories 367, total fat one 2 g., Saturated fat g., Proteins 34 g., Carbohydrates 26 g., Fiber, cholesterol mg., Sodium mg., Sugar g. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 550 gr medium shrimp, peeled from shells and intestinal veins (leave tails)
- 3/4 Art. instant corn porridge
- 1/4 Art. grated parmesan
- 3 tbsp. l (45 gr.) Butter
- 2 large cloves of garlic, minced
- A pinch of cayenne pepper (optional)
- Juice of half a lemon + slices for serving
- 2 tbsp. l coarsely chopped parsley
Recipes with similar ingredients: shrimp, corn grits, cheese parmesan, lemon juice, ground cayenne pepper, parsley
Recipe preparation:
- Pour 3 tbsp into the pan. water, cover and on strong bring to a boil on fire. Remove the lid and slowly stir in the grits, 1 tsp salt and 0.5 tsp black pepper. Turn down the heat to moderately weak and cook, stirring, until thick, about 5 minutes. Then stir in parmesan and 1 tbsp. l (15 gr.) Butter. Take off fire, salt and pepper to taste. Cover and hold in warmer.
- Meanwhile, sprinkle the shrimp with salt and black pepper. In big in a frying pan over medium heat, melt the remaining 2 tbsp. l (30 gr.) Butter. Add shrimp, garlic and cayenne pepper, if you use it, and fry, stirring until shrimp turn pink, 3-4 minutes. Remove from the stove and add 2 tbsp. l water, lemon juice and parsley; stir to cover shrimp sauce, salt and pepper.
- Lay the corn porridge in shallow bowls and on top lay shrimp with sauce. Serve with lemon wedges.
