Spicy Shrimp Over Creamy Polenta
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
40 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
575 kcal
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Course
Main Course
Spicy Shrimp Over Creamy Polenta
Description
Peeling and deveining extra-large shrimp, they are coated in a mixture of olive oil, Cajun seasoning, smoked paprika, kosher salt, and optional cayenne pepper, providing characteristic southern heat and smoky depth. After pan-searing briefly until just turning pink, shrimp are set aside. A tomato mixture is then simmered with canned Rotel tomatoes, garlic, smoked paprika, and kosher salt to develop a flavorful base. Shrimp are returned to the pan to warm gently in the sauce. Meanwhile, polenta is prepared by boiling water and milk, then whisking in coarse polenta gradually to avoid lumps. Once thickened, salted butter and shredded cheddar cheese are stirred in to create a rich, creamy consistency that contrasts well with the spiced shrimp.
The dish brings together textures and flavors: the firm, slightly spicy shrimp atop smooth and cheesy polenta with a bright tomato-garlic accompaniment. This combination works well as a standalone main course.
Ingredients
For shrimp:
- 1 pound Shrimp peeled and deveined, extra-large
- 1/4 cup olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper optional
For tomato mixture:
- 2 Rotel tomatoes cans
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- kosher salt to taste
For polenta:
- 2 cups milk whole
- 2 cups water
- 1 cup polenta coarse grain
- 4 tablespoons butter salted
- 1/2 cup cheddar cheese shredded
- kosher salt to taste
Instructions
For shrimp:
- 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.
For tomato mixture:
- 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.
For 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 575kcal | 29% |
| Carbohydrates | 22g | 7% |
| Protein | 36g | 72% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 20g | 118% |
| Trans Fat | 1g | 50% |
| Cholesterol | 303mg | 101% |
| Sodium | 3289mg | 137% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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