4 kg of shrimp with shells
3 tablespoons of olive oil
1/4 cup of chopped parsley (20 g)
2 cups of fresh or frozen green grits (300 g)
1 stalk of salted celery (80 g)
1 medium-sized zucchini (250 g), cut into 0.5 cm thick slices
1 medium-sized yellow pepper (200 g), cut into cubes
1 medium-sized onion (100 g) chopped
1 minced garlic clove
1/2 teaspoon of salt
1 tablespoon of sweet paprika
1 package of toasted bread (120 g for serving)
4 kg of shrimp with shells
3 tablespoons of olive oil
1/4 cup of chopped parsley (20 g)
2 cups of fresh or frozen green grits (300 g)
1 stalk of salted celery (80 g)
1 medium-sized zucchini (250 g), cut into 0.5 cm thick slices
1 medium-sized yellow pepper (200 g), cut into cubes
1 medium-sized onion (100 g) chopped
1 minced garlic clove
1/2 teaspoon of salt
1 tablespoon of sweet paprika
1 package of toasted bread (120 g for serving)
In a large pot, add the shrimp, drizzle with 1 tablespoon of olive oil, and sprinkle with 1 tablespoon of parsley
Cover and cook over low heat, stirring occasionally, until the shells open (about 10 minutes)
Remove from heat
Remove the shrimp from their shells (discard any closed ones) and reserve in a bowl (you should get about 890 g of shrimp)
Discard the shells
In a medium-sized pot, over high heat, sauté the green grits, salted celery, zucchini, yellow pepper, onion, and garlic clove in the remaining olive oil, stirring occasionally with a wooden spoon, until the onion is softened (about 10 minutes)
Add the reserved cooking broth and cook, stirring occasionally, until the vegetables are tender (about 10 minutes)
Add the reserved shrimp, season with salt, sweet paprika, and remaining parsley
Stir and let it warm up for about 2 minutes
Distribute among six shallow dishes and serve immediately
Serve with toasted bread
Approximately 413 calories per serving.
