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.

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 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.

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.

SPICY TOMATO SHRIMP WITH CREAMY POLENTA

Steps:

• Season shrimp with kosher salt, ground pepper, crushed red pepper and olive oil. In a pan, heat 1 Tbs of olive oil at a medium-high heat. Add onions, garlic and tomato paste, stir breaking up the tomato paste. If you like you can add 2 Tbs of water or chicken stock to thin it. Once the paste has broken up and the onions are starting to get tender add your tomatoes. Stir the tomatoes, cooking until tender, about 5 minutes. Add seasoned shrimp. Cook until the shrimp is a light pink and begins to curl. Shrimp cook very quickly, usually in 3 to 7 minutes. Don't overcook them because it makes them a little rubbery. As soon as they are done remove from heat. To prepare polenta: Sweat the garlic in a hot pan with olive oil. Follow the directions on the box but substitute chicken stock for the water. When the polenta thinkens stir in the 2 Tbs of butter and 1/2 cup of shredded Parmesan. If your polenta is a little too think just keep some warm chicken stock near by and add it little by little, until you have the consistency you want. Serve shrimp over polenta. Garnish with torn fresh basil and a sprinkle of Parmesan cheese. See more at http://thenoshery.com

SPICY SHRIMP WITH CREAMY POLENTA

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. Serve shrimp over polenta and garnish with remaining green onion greens.