Cajun Shrimp on Jazzed-Up Polenta
Recipe: Cajun Shrimp on Jazzed-Up Polenta
This would be PERFECT for a Mardi Gras event!
Serves 2 – 4 depending on hunger levels
For the Polenta
6 pieces lean bacon. Cut crosswise into little strips
½ cup onion
1 tsp garlic powder
2 cups chicken broth
2 cups water
1 cup corn kernels (preferably frozen but canned will do)
1 cup polenta (try to find Italian polenta instead of cornmeal but either will work)
1 cup grated Fontina cheese
1 cup grated Parmesan cheese
Salt and pepper to taste
For the Shrimp
2 Tbl butter
1 Tbl olive oil
¾ pound shrimp deveined and uncooked. I use medium-large shrimp
1 Tbl Emeril’s Essence spice mixture or use other Cajun spice mix
1/8 tsp cayenne (or to taste)
Sauté the bacon until browned and crispy. Drain on paper towels. Don’t wipe out the pan after you drain off the fat. Add the onion and garlic powder and sauté the onions on medium high until the onions are soft. A few minutes will do it. Add the chicken broth and water. Add the corn. Now, very slowly, add the polenta in a stream while you constantly stir the mixture. Don’t add too fast or your polenta will be lumpy. Cook on medium, stirring often until polenta is creamy. It will thicken up too. This takes up to 20 minutes. Take the polenta off of the heat and add the cheeses. Stir until they are well mixed in. The cheeses will melt and make the polenta more gooey. Season with salt and pepper to taste. Now add the bacon bites and stir again.
In another sauté pan add the butter and olive oil. Heat on medium high until butter melts. Add shrimp and the spices. Stir until shrimp are cooked through. This will take about 3 minutes. You don’t want pink in the middle of your shrimp.
To serve put a puddle of polenta on the plate and top with a scoop of shrimp. Drizzle the butter/oil mixture left in the pan over the shrimp too.
Enjoy. Cheers! Zola
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