LEMON, GARLIC SHRIMP AND GRITS (POLENTA)

LEMONY GARLICKY CILANTRO SHRIMP AND GRITS

Ingredients

1/2 cup instant grits

2 1/2 cups low sodium chicken broth ( or use water )

1 tsp salt

1 tsp freshly ground black pepper

1/4 cup grated parmesan cheese

3 tablespoons unsalted butter

2 large mushrooms finely chopped

1 small tomato pulp removed, chopped in small pieces

1 Serrano pepper deseeded and chopped fine

1 pounds medium shrimp, peeled and deveined, tails intact

4 large cloves garlic, minced

1/4 tsp Red chili powder or cayenne pepper (optional)

Juice of 1 lemon

3 tablespoons roughly chopped fresh coriander.

Directions

Bring 2 1/2 cups of water to a boil in a medium saucepan over high heat.

Slowly whisk in the grits, 1 teaspoon salt and 1teaspoon pepper.

Reduce the heat to medium low and cook, stirring occasionally until slightly thickened, about 5 minutes.

Stir in the parmesan and 1 tablespoon butter.

Remove from the heat

In a separate pan, add 1 tbs butter and stir fry the mushrooms and Serrano pepper till mushroom changes color. Golden brown.

Mix in the grits.

Add tomatoes in.

Cover to keep warm.

Meanwhile, season the shrimp the red chili powder if using and a little salt.

 Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic and fry till golden.

Add the shrimp and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes.

Remove from the heat and add the lemon juice and coriander.

Stir to coat the shrimp with the sauce.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve hot.