Spicy Shrimp over Creamy Polenta
Can I make shrimp and grits with polenta?
Yes, use creamy polenta where the grits would go. Cook 1-inch cubes of San Gennaro Traditional Italian Polenta in chicken stock until they break down, stir in cheddar and heavy cream, and top with shrimp cooked 2 minutes per side with cayenne, smoked paprika and Italian seasoning.
A classic Southern comfort food.
This dish is effortless to prepare and makes for a weeknight meal, but it can also be classed up and served to impress on a weekend evening.
Ingredients
Polenta
- 1 roll San Gennaro Traditional Italian Polenta
- 1 cup chicken stock
- ½ cup cheddar cheese, grated
- 2 Tablespoons heavy cream
Spicy Shrimp
- 1 ½ lb raw shrimp, peeled and deveined
- 2 Tablespoons olive oil
- ½ teaspoon cayenne pepper (+/- depending on spice preference)
- ½ teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- Salt & pepper, to taste
- 1 Tablespoon butter
- 2 garlic cloves, finely minced
- 1 Tablespoon lemon juice
- Fresh parsley, finely chopped for garnish (optional)
- Green onion, thinly sliced for garnish (optional)
Method
Make the creamy polenta
Cut 1 roll of San Gennaro Traditional Italian Polenta into 1” cubes. Place the cubes of polenta in a medium-sized saucepan with butter and cover with chicken stock. Cook on medium heat, stirring until the polenta cubes have softened and broken down, about 10 to 15 minutes. You can use an immersion blender to help make things nice and creamy. Lower the heat to simmer and stir in the cheddar cheese and heavy cream. Adjust taste with seasonings as necessary. Keep warm over very low heat, stirring occasionally.
Make the spicy shrimp
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and season with cayenne pepper, Italian seasoning, paprika, salt, and pepper. Cook for 2 minutes on each side. Stir in 1 tablespoon of butter and fresh minced garlic. Cook until the garlic becomes fragrant. Add the lemon juice and turn off the heat.
Time to enjoy! In shallow bowls, serve creamy polenta topped with a spoonful of spicy shrimp (don’t forget the juices from the pan!). Garnish with a sprinkle of fresh parsley and green onions.
