There is a secret to the tradition of shrimp and grits (which you cannot find in Britain so I have replaced with polenta). The shrimp and pork – usually bacon or sausage – needs to be very spicy, and the grits or polenta need to be creamy and cheesy. And you must have a sprits of lemon. The balance of the spicy, the sour and the creamy is what defines shrimp and grits. It’s what makes it truly special, addictive, classic.
Shrimp and Polenta (serves 3-4)
- 250g shrimp
- 200g bacon lardons
- 2 tsp paprika
- 2 tsp salt
- 2 tsp garlic salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp sage
- 4 cups chicken stock
- 1 cup polenta
- 200g cheddar cheese
- 50g parmesean cheese
- 1/2 a lemon
- handful of scallions
Mix together paprika, salt, garlic salt, black pepper, onion powder, oregano and sage
Coat shrimp and let marinade in the refrigerator for at least 2 hours
In a large saucepan heat chicken stock to a simmer
slowly whisk in polenta to avoid lumps.
Once thick, stir with a wooden spoon and cook for 5-7 minutes
Take off heat and stir in the cheeses.
Set aside
In a frying pan saute bacon lardons over medium heat until crispy
Add shrimp and cook for a further 3-4 minutes until pink and curled
Add scallions and cook a further minute.
Serve on a bed of the cheesy polenta
Finish with a squeeze of lemon
I’ve never really cooked polenta before- but this looks delicious! I’d love for you to share a post at my link up tomorrow, if you’re interested! There’s an explanation of what it is on my main menu under ‘Tell ’em Tuesdays’
Xoxo K
http://peeledwellness.com
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It hope you like it, polenta can be fantastic. And if you have any left over, put it in a baking dish in the fridge and then bake for 10-15 minutes to make polenta cakes! Also thank you for the link-up invite, it is a pleasure to join!
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Thanks for linking up today, I can’t wait to see what you’ve got for us next week!
Xoxo K
http://peeledwellness.com
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We love the idea of substituting polenta for grits! The different texture of polenta may be the key to getting our grits-averse friends to eat the dish! Thanks for the idea!
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I hope you enjoy it! Let me know what they think!
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This looks delicious! I love polenta and am always looking for new ways to serve it. I will definitely have to try this one!
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This looks super yummy! Living in the south you see a lot of variations of “Shrimp n’ Grits” but I feel like this might be the one I try first 😀
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I miss proper grits! The UK just doesn’t have them, I think this is a good twist, and I would love to hear back if you try it!
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This looks great! I definitely need to use that conversion chart you posted. So happy to share recipes with other non-chef cooks. I have no formal training but I run a successful catering and gourmet food business in CA much because of my family and how important food was growing up. It’s awesome to not be hung up by technical aspects of cooking. It leaves lots of room for innovation and experimentation.
Best!!
Diana
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I am definitely just someone who loves food, I like worrying about flavours! My husband and I are moving to CA so I will keep an eye on your blogging 🙂
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This looks great. I have not ever made polenta… but I have ordered it a couple of times at restaurants. I may just have to try this recipe! Thanks for sharing.
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My advice for first time making polenta is to whisk when you first add the polenta (it keeps it from getting lumpy). I hope you enjoy!
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[…] I served mine with my creole shrimp (you can get the recipe from my Shrimp & Polenta): […]
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