This porridge shrimp plus corn is a dish from the south, it is very tasty and tempting. you have to know how to make it. here I will provide information on how to make it.
Shrimp and grits have the perfect taste balance. Shrimp accompanied by Spices above gives a fantastic taste sensation. Finish with the most delicious, rich and butter drizzle!
INGREDIENTS:
GRITS:
- 2 cups low fat milk
- 2 cups water
- 1 teaspoon Kosher salt
- 1 cup yellow cornmeal grits
- 2 tablespoons salted butter
- 1 cup shredded white cheddar cheese
SHRIMP & SAUCE:
- 4 slices bacon, chopped
- 1 1/2 pounds shrimp, peeled & de-veined
- 1 1/2 cups chopped onion
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 1 1/2 cups low sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon cayenne pepper
- 1 teaspoon hot sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
INSTRUCTIONS:
PREPARE THE GRITS:
- In a large pot over medium heat, add the milk, water and salt. Bring to a simmer. Whisk in the grits and continue whisking until they begin to thicken. (This will help eliminate lumps.) Continue to cook the grits for 10 to 15 minutes, stirring occasionally, until thickened. Stir in the butter and cheese. Cover and set aside.
PREPARE THE SHRIMP & SAUCE:
- prepare a large skillet, then cook the meat over medium-high heat until crisp Transfer to a paper towel lined platter using a slotted spoon to drain.
- Return the skillet to the heat and add the shrimp to the pan. cook for about 1 to 2 minutes. Transfer the shrimp to a platter and keep warm.
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