Spicy Shrimp With Creamy Polenta Recipes

SPICY SHRIMP OVER CREAMY POLENTA

Steps:

• In a medium-sized mixing bowl add shrimp, olive oil, Cajun seasoning, smoked paprika, kosher salt, and optional cayenne pepper.
• Toss together until all the shrimp are coated.
• Place a large skillet over medium-high heat and add shrimp to the skillet.
• Cook until the shrimp turn pink and remove from the heat.
• Place shrimp on a plate and wipe out the skillet.
• The shrimp will also be warmed when added to the tomato mixture so keep that in mind when cooking the shrimp. It's ok for them to be slightly undercooked.
• In the skillet you cooked your shrimp (and wiped clean) add both can Rotel tomatoes, garlic, smoked paprika, and kosher salt to taste.
• Cook on medium heat until the mixture is hot.
• Add in shrimp, lower heat to low, and keep covered while you prepare polenta.
• In a large high-sided skillet set over medium-high heat add water and milk.
• Bring to a boil and slowly whisk in polenta.
• Once all the polenta has been added turn the heat down to low and slowly whisk until thick. On my stove, this takes about 7 minutes.
• Once creamy and cooked remove from heat and stir in butter, cheese, and salt.
• Add polenta to the bottom of a bowl and top with tomatoes and shrimp.

SPICY SHRIMP WITH CREAMY POLENTA

Steps:

• In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil. Add polenta in a slow, steady stream, whisking constantly. Continue to whisk 2 minutes more, then reduce heat and simmer, covered, 20 minutes, whisking occasionally. Remove from heat and whisk in butter and cheese, then season with salt.
• In a large skillet over medium-high heat, heat oil. Add garlic, red pepper flakes, and green onion whites and cook, stirring occasionally, until fragrant, 2 minutes. Add tomatoes and cook until soft, stirring, 4 minutes.
• Add shrimp and thyme and cook until shrimp are completely pink, stirring, 4 minutes, then season with salt and pepper. Add wine and chicken stock and bring to a boil, then reduce heat to low and simmer until liquid is reduced by half, 2 to 3 minutes. Stir in cream and simmer 2 minutes more.
• Serve shrimp over polenta and garnish with remaining green onion greens.

SPICY SHRIMP CREOLE WITH ITALIAN RUSTIC POLENTA

Steps:

• In a heavy skillet or pot melt butter over medium heat. Add onions, peppers, celery, 1/2 tsp salt and 1/4 tsp cayenne; cook stirring, until vegetables soften, about 10 minutes.
• Stir in both cans of tomatoes, garlic, bay leaves and 1/4 tsp. salt. Over medium-high heat bring to a boil; reduce heat to medium-low. Simmer, uncovered, 35 minutes, stirring occasionally.
• Whisk together flour and 1/4 cup water. Add a small amount of the hot tomato sauce to flour mixture; stir to blend. (If you see you don't have enough liquid in the pan, add a bit of chicken stock to it.)
• Whisk mixture back into tomato mixture in the pan; cook, stirring occasionally, until thickened slightly, 4-6 minutes.
• Season shrimp with the remaining 1/2 tsp. salt and 1/4 tsp cayenne. Add the shrimp to the pan along with the Worcestershire and hot sauce.
• Cook, stirring occasionally, over medium heat until shrimp turn pink, 4-6 minutes. Remove bay leaves. Stir in scallions and parsley.
• Place the polenta, 4 cups of chicken stock, and the olive oil in a heavy 2 1/2 quart saucepan and stir to combine. We like using non-stick.
• Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the starch takes hold, 5 to 8 minutes.
• Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, about 1 hour.
• Whisk in the salt, pepper, butter, and Parmesan.
• Serve the Polenta along with the Shrimp Creole. Garnish with chopped parsley and scallions.

SAUTEED SHRIMP OVER POLENTA

Steps:

• Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
• Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
• Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.

SPICY SHRIMP WITH CREAMY POLENTA RECIPE

Steps:

• In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil. Add polenta in a slow steady stream, whisking constantly. Continue to whisk 2 minutes more, then reduce heat to low and simmer, covered, 20 minutes, whisking occasionally. Remove from heat and whisk in butter and cheese. Season with salt. In a large skillet, heat oil over medium-high heat. Add garlic, red pepper flakes, and scallion whites and cook, stirring occasionally, until fragrant, 2 minutes. Add tomatoes and cook until soft, stirring, 4 minutes. Add shrimp and thyme and cook until shrimp are completely pink, stirring, 4 minutes, and season with salt and pepper. Add wine and chicken stock and bring to a boil, then reduce heat to low and simmer until liquid is reduced by half, 2 to 3 minute. Stir in cream and simmer 2 minutes more. Serve shrimp over polenta and garnish with remaining scallion greens.