Spicy Shrimp with Creamy Cajun Polenta Recipe
This shrimp and polenta dish takes you to the heart of Cajun country with a dish that's as bold, vibrant, and fabulous as the bayou itself!
Servings: 4
Ingredients
Spicy Shrimp
- 1 lb Shrimp 24-30 count (24 shrimp), peeled and deveined.
- 4 tbsp Butter for the shrimp
- 2 cloves Garlic minced, for the shrimp
- 1 1/2 tsp Cajun seasoning
- 3 sprigs Fresh thyme
- 1/4 tsp Black pepper
- 2 tbsp Parsley chopped
- 1/2 Lemon juice squeezed
Creamy Cajun Polenta
- 1 cup Cornmeal
- 4 cup Chicken stock extra, if you want it more creamy
- 1 tbsp Olive oil
- 1 clove Garlic minced, for the polenta
- 4 tbsp Butter for the corn
- 2 tbsp Butter for the polenta
- 1 cup Corn cut off the cob, or frozen
- 1/4 cup Onion diced
- 1/4 cup Celery diced
- 1/4 cup Green bell pepper diced
- 1/4 cup Parmesan cheese plus a bit extra, for garnish (optiona).
- Kosher salt to taste
- Black pepper to taste
Garnish
- Parmesan cheese
- Parsley
Instructions
- In a large skillet, heat up the olive oil over medium low heat then add the holy trinity: the onions, celery, and green bell pepper.Allow them to cook over medium-low heat until softened, about 7-10 minutes.1 tbsp Olive oil, 1/4 cup Onion, 1/4 cup Celery, 1/4 cup Green bell pepper
- Bring to a boil the chicken stock over medium-high heat. Whisking, slowly add the polenta. Keep whisking to prevent clumping, and continue to add the cornmeal until it is fully incorporated.4 cup Chicken stock, 1 cup Cornmeal
- Reduce the heat to a simmer and continue to cook the polenta for 15-20 minutes, stirring occasionally.
- When the holy trinity is soft and the onions are translucent, add the corn and butter to the skillet. Toss in a pinch or two of salt and pepper to taste. Increase the heat a bit to a simmer. Continue to cook the corn and vegetables for about 5-7, and you notice the butter is beginning to brown.4 tbsp Butter, 1 cup Corn
- Add the minced garlic to the dish and stir in the garlic. Cook until the garlic is fragrant, about one minute. Remove from the heat and set aside.1 clove Garlic
- When the polenta is done, add the parmesan cheese and stir to incorporate. Next, add the butter and stir that in.2 tbsp Butter, 1/4 cup Parmesan cheese
- Pour the cajun corn mixture from the skillet into the polenta. Give a couple of stirs to incorporate. Grab a spoon, give it a taste, and add additional salt and pepper to your preference.Kosher salt, Black pepper
- Remove the polenta from the heat and set aside. Wipe the skillet that you cooked the vegetables and corn in (or grab a clean one), and heat to medium-high heat.
- Add the butter and when melted, add the shrimp. Next, add the cajun seasoning, black pepper, minced garlic, and fresh thyme. Give them a stir to incorporate the herbs and spices.1 lb Shrimp, 4 tbsp Butter, 2 cloves Garlic, 1 1/2 tsp Cajun seasoning, 3 sprigs Fresh thyme, 1/4 tsp Black pepper
- Cook for about 3-4 minutes, 1 1/2 minutes to two minutes on each side, depending on the size of the shrimp.
- When about done, toss in the parsley and the juice of half a lemon and stir to incorporate. Remove the shrimp from the heat when done cooking and immediately plate.1/2 Lemon juice, 2 tbsp Parsley
- Optionally, garnish with grated parmesan cheese and chopped parsley.
Notes
Leftover Shrimp And Polenta
Use airtight containers to maintain freshness and consider separating shrimp and polenta for better texture retention.
Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months.
Portion leftovers for easy reheating and get creative with leftover makeovers – use shrimp in tacos or salads, repurpose polenta for crispy pan-frying or as a base for other dishes.
Remember to reheat shrimp quickly in a pan with a touch of oil and polenta with a bit of chicken stock or milk.