Corn porridge with shrimps
4 servings
40 minutes
Corn porridge with shrimp is an exquisite blend of Mexican culinary traditions and seafood. This dish resembles a southern comfort breakfast but with distinctive notes of spices and fresh ingredients. The tender, creamy corn porridge is infused with the aroma of melted cheddar and butter, creating a soft, velvety texture. Sautéed shrimp marinated in lemon juice paired with crispy bacon add rich flavor and a hint of spiciness. Green onions, garlic, and parsley complete the aroma palette, giving the dish freshness. This versatile treat can serve as both a morning breakfast or a main course for a cozy dinner. Serve immediately to enjoy the richness of flavors and harmony of textures!
1
To prepare the porridge, pour water into a small pot and place it over medium heat. When the water boils, immediately season it with salt and pepper. Then add the grains to the boiling water and cook the porridge until all the liquid is absorbed for about 20-25 minutes. Remove the finished porridge from heat and stir in cheese and butter evenly. Wait for the ingredients to melt.
- Water: 4 glasss
- Salt: to taste
- Ground black pepper: to taste
- Corn grits: 1 glass
- Cheddar cheese: 240 g
- Butter: 3 tablespoons
2
Next, prepare the shrimp. In a wide skillet, first fry the bacon until crispy, then transfer it to a separate bowl. Do not remove the skillet from the heat. In the remaining fat, add the peeled shrimp and fry until cooked. When the shrimp meat turns pink, season with lemon juice, return the cooked bacon pieces to the skillet, and add parsley, green onion, and garlic. Mix well and simmer for another 3 minutes. Then remove from heat.
- Bacon: 6 pieces
- Peeled shrimp: 500 g
- Lemon juice: 4 teaspoons
- Chopped parsley: 2 tablespoons
- Green onions: 70 g
- Finely chopped garlic: 1 clove
3
Your dish is ready. Serve the porridge on serving plates. Top with a layer of fried shrimp. Optionally, the shrimp and porridge can be mixed. Serve immediately.