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
- Mince garlic cloves and add to a hot saucepan with olive oil on medium heat.
- Before the pieces burn, add in chicken broth and bring to a boil. Add in cornmeal and Parmesan, stirring frequently.
- 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.
- Remove the shells from shrimp except for the last bit of tail for a "handle". Devein.
- 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.
- Spoon polenta onto a plate. Crack fresh black pepper over polenta as desired and topped with shrimp.
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