Shrimp and Grits – Shrimp with Creamy Cornmeal Recipe
Shrimp and grits is a classic dish from the American South: juicy shrimp in a buttery garlic sauce served over creamy cornmeal. In that region it’s eaten both for breakfast and for dinner. You can think of it as a combination of polenta with shrimp in a butter sauce.
United States
Difficulty: Medium
🌅
Breakfast
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Umami
Spicy
Creamy
Warming
Filling
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- shrimp - 400 g
- cornmeal - 160 g
- stock - 600 ml
- milk - 200 ml
- yellow cheese grated - 80 g
- butter - 50 g
- bacon - 80 g
- spring onion - 2 piece
- garlic - 2 clove
- chili pepper ground or finely chopped - 0.5 teaspoon
- lemon juice freshly squeezed - 1 tablespoon
- salt - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoon
Main Ingredient:
shrimp
Preparation
- Pour the stock into a pot, bring to a boil, then add the milk and a pinch of salt.
- Slowly pour in the cornmeal in a thin stream, whisking constantly so no lumps form.
- Cook over low heat for 15–20 minutes, stirring often, until the cornmeal thickens and is soft. If it becomes too thick, add a little water or stock.
- Near the end of cooking, add half of the butter and the grated cheese. Stir until they melt and the cornmeal is creamy. Taste and season with salt and pepper if needed. Cover and keep over very low heat or set aside.
- Rinse the shrimp and pat them very dry with paper towels. If they have a dark vein along the back, remove it with a knife.
- Cut the bacon into thin strips. Slice the spring onion – the white part into thin rounds, the green part on the diagonal for garnish.
- In a large pan, fry the bacon over medium heat for 5–7 minutes, until the fat renders and the pieces are crispy. Remove the bacon with a slotted spoon to a plate, leaving the fat in the pan.
- Add 1 tablespoon of butter to the bacon fat. When it melts, add the white part of the spring onion and sauté for 2–3 minutes, until softened.
- Add the chopped garlic and chili, and cook for about 1 more minute, stirring, until very fragrant.
- Add the shrimp to the pan in a single layer. Cook for 2–3 minutes on one side, until they start to turn pink and curl slightly.
- Flip the shrimp and cook for another 1–2 minutes, until fully pink and no longer translucent.
- Add the lemon juice and the fried bacon, toss everything together, then remove the pan from the heat so the shrimp don’t overcook.
- Spoon portions of hot, creamy cornmeal onto plates. Top with the shrimp and the pan sauce.
- Sprinkle with the green part of the spring onion and serve immediately.
Storage
In fridge:
2 days
Freezing:
No
Kaszkę kukurydzianą możesz przechowywać w lodówce i podgrzać z odrobiną mleka lub wody, ale krewetki najlepiej smakują świeże. Jeśli zostaną, podgrzewaj je bardzo krótko, żeby nie zrobiły się gumowe.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
