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Recipe: Spicy shrimp with homemade polenta

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Polenta when simply explained is just a porridge made from cornmeal. Adding pan-fried shrimp to the dish adopts the southern classic of Shrimp and Grits. Take a stab at this simple recipe for homemade polenta from scratch with a side of spicy shrimp. This recipe yields 2-3 servings.


  • olive oil
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1 cup cornmeal, coarse grind
  • 2 tbsps Parmesan, grated
  • 3 tbsps butter, unsalted
  • 12-16 large shrimp, size about 21-25
  • 2 tbsps smoked olive oil (or regular)
  • 1 tbsp ghost chili salt (alternatively red chili flakes + sea salt combined)
  • ground black pepper


  1. Mince garlic cloves and add to a hot saucepan with olive oil on medium heat.
  2. Before the pieces burn, add in chicken broth and bring to a boil. Add in cornmeal and Parmesan, stirring frequently.
  3. Lower heat to low and continue stirring until the whole mix has thickened. When at the consistency desired, turn off heat and add in butter, stirring until fully incorporated.
  4. Remove the shells from shrimp except for the last bit of tail for a "handle". Devein.
  5. Brush each with the smoked olive oil. Rub salt all over the shrimp. Heat a medium skillet and using the tail handle to lay down the shrimp, place them down next to each other, cooking about 1 minute per side.
  6. Spoon polenta onto a plate. Crack fresh black pepper over polenta as desired and topped with shrimp.

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