Corn porridge with shrimp in cowboy butter

Ingredients:

Corn porridge

• 1 cup quick-cooking corn grits

Shrimps

• 3 cloves garlic, cracked and peeled
• 110 g unsalted butter, room temperature
• 0.5 cup chopped fresh parsley + extra for serving
• 1 lemon, zested and cut into wedges
• Hot sauce, to taste
• 2 slices bacon, chopped
• 700 g large shrimp, peeled and deveined
• 1 small onion, finely chopped
• 2 tbsp. flour
• 1 cup lightly salted chicken broth
• 0.5 cups heavy cream
• 1 teaspoon Worcestershire sauce

Preparation:

1. In a medium saucepan, bring 4 cups of water to a boil. Stir in the cornmeal and 1 teaspoon of salt. Simmer until thickened, 5-7 minutes. Cover and keep warm.
2. Meanwhile, puree the garlic in a mini food processor. Add the butter, parsley, and lemon zest, season with salt and pepper to taste, and drizzle with hot sauce. Blend until smooth, then transfer to a small bowl. Transfer 2 tablespoons of cowboy butter to a small bowl and melt in the microwave; set aside.
3. Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to remove excess grease. Add the shrimp to the skillet and season with salt. Cook until pink, about 3 minutes, then remove to a plate. Add 3 tablespoons of butter to the skillet. Once the butter has melted, add the onion and cook until softened, about 3 minutes. Sprinkle with flour and toss until the onion absorbs the flour, about 1 minute.
4. Stir in the broth, cream, and Worcestershire sauce. Bring to a simmer over medium heat and cook until the onions thicken and soften, about 5 minutes. Add the cooked shrimp and stir to heat through and coat with the sauce, 1-2 minutes. Drizzle with hot sauce, season with salt to taste, and squeeze in the juice of 1 lemon wedge. Stir the remaining 3 tablespoons of cowboy butter into the hot cornmeal until melted.
5. Divide the cornmeal among shallow bowls. Top with shrimp and sauce, then drizzle with melted cowboy butter. Sprinkle with fried bacon and finely chopped parsley. Serve with lemon wedges.