Shrimp with corn porridge and cheese

Ingredients:

• 1 cup quick-cooking corn grits
• 4 tablespoons unsalted butter
• 3/4 cup grated pepper jack cheese (about 3 oz.)
• 450 g large shrimp, peeled and deveined
• 0.5 tsp cayenne pepper
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, crushed
• 4 green onions, thinly sliced ​​(white and green separated)
• 1 chopped tomato
• Juice of half a lemon

Preparation:

1. Bring 4 cups of water to a boil in a medium saucepan; add 1/2 teaspoon of salt. Slowly whisk in the cornmeal. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 tablespoon of butter and the cheese until melted. Season with salt to taste. Set aside and cover.
2. Meanwhile, season the shrimp with salt and cayenne pepper. Heat a large nonstick skillet over medium heat; add 1 tablespoon butter. Add the shrimp and cook until pink and lightly browned around the edges, about 2 minutes per side. Transfer to a plate.
3. Add 1 tablespoon of butter, celery, bell pepper, garlic, white part of green onion, and a pinch of salt to the skillet. Cook, stirring occasionally, until crisp-tender, about 4 minutes. Add the tomato and cook until the pieces begin to soften, about 1 minute.
4. Return the shrimp to the pan, add lemon juice, 2 tablespoons water, and the remaining 1 tablespoon butter. Cook, stirring to coat, for about 1 minute. Season with salt to taste. Place a shrimp on each serving of cornmeal and sprinkle with green onions.