Shrimp with Grits and Green Peas in a Butter Sauce in 20 Minutes

Ingredients:

• 3/4 cup instant corn grits
• 70 g unsalted butter
• 2 tbsp. l. grated parmesan
• 600 g large shrimp, peeled and deveined
• 2 tbsp. l. olive oil
• 0.5 cups dry white wine
• 170 g frozen green peas (about 1.5 cups)
• 1 cup grape tomatoes, halved
• 4 green onions, thinly sliced

Preparation:

1. In a medium saucepan, bring 3 cups of water to a boil over high heat. Remove the lid and slowly stir in the cornmeal, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
2. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from heat, stir in 1 tablespoon of butter and Parmesan cheese, and season with salt and pepper to taste. Cover to keep warm.
3. Meanwhile, season the shrimp with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the shrimp, spreading them out in a single layer, and cook until they begin to turn bright pink on the bottom, 2-3 minutes.
4. Add the wine and green peas and stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2-3 minutes (if the pan becomes too dry, add water 1 tablespoon at a time).
5. Add the tomatoes and green onions and toss with the shrimp and peas. Add the remaining 4 tablespoons of butter and stir until a thick sauce forms.
6. Serve the corn porridge on a large platter with shrimp, vegetables and butter sauce.