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cuban

Grits Style Cornmeal with Sauteed Garlic Shrimp and Tomato

This simmered dish pairs shrimp, peeled and deveined with cornmeal, garlic, minced and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

52 g Protein
60 g Carbohydrates
22 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 170g shrimp, peeled and deveined 168 kcal
  • 59g cornmeal (fine or medium grind) 218 kcal
  • 204g water 0 kcal
  • 102g whole milk 62 kcal
  • 12g butter 86 kcal
  • 8g olive oil 71 kcal
  • 7g garlic, minced 10 kcal
  • 119g tomato, diced 21 kcal
  • 13g lime juice 4 kcal
  • 1g smoked paprika 3 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. cornmeal (fine or medium grind)waterwhole milkbutter
    Bring water and milk to a simmer in a small pot. Whisk in cornmeal gradually and cook on low, stirring often, until thick and creamy, 10-12 minutes. Stir in butter and a pinch of salt.
  2. shrimpcornmeal (fine or medium grind)smoked paprikablack pepper
    While cornmeal cooks, toss shrimp with paprika, black pepper, and a pinch of salt.
  3. shrimpolive oilgarlic
    Heat olive oil in a skillet over medium-high heat. Saute garlic 20 seconds, then add shrimp and cook 1-2 minutes per side until pink.
  4. tomatolime juice
    Add diced tomato and lime juice to the skillet; toss 1 minute to warm through and form a light pan sauce.
  5. shrimpcornmeal (fine or medium grind)tomatolime juice
    Spoon creamy cornmeal into a bowl and top with the shrimp and tomato pan juices.

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