West Indian Shrimp with Creamy Polenta
West Indian Shrimp with Creamy Polenta is a Caribbean take on shrimp and grits. Jumbo tail on shrimp seasoned with a blend of spices and seared in a cast iron pan, served over cheesy herb polenta. This recipe makes a perfect brunch or dinner in minutes.
Ingredients
Shrimp
- 1 lb jumbo shrimp
- 1 tbsp adobo seasoning
- 2 tsp chili powder
- 1 tbsp paprika
- 2 tsp garlic powder
- salt and pepper
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 1/2 sweet onion
- 3-4 cloves garlic
- 1 tbsp olive oil (or butter)
Creamy Polenta
- 1 cup milk of choice
- 1 cup chicken or vegetable stock
- 1 lb polenta (pre-cooked)
- 1/2 cup fresh herbs (thyme, basil, oregano)
- 1/2 cup sharp cheddar cheese
- 1 tbsp butter (optional)
- salt and pepper
Instructions
- Clean shrimp (cooked or precooked) and pat dry. Season with Adobo, chili powder, garlic powder, paprika, and salt and pepper. Use yhour hands to rub in the seasoning and make sure shrimp is evenly coated. Set aside.
- Heat oil in a large cast iron skillet, then saute garlic, onions, and the peppers over medium high heat for 3 minutes or until the onions become translucent. Add shrimp and cook until pink. I used raw shrimp, so this took about 2 minutes per side for me. Add additional seasonings to shrimp to get your desired taste (ie if you want more spice, add more chili powder).
- In a medium saucepan, bring chicken (or vegetable) stock and milk to a boil. Slowly whisk in the polenta and stir until polenta becomes creamy and thick, approximately 5 minutes. Stir in chopped herbs and cheese. Season liberally with salt and pepper. You can also stir in a little bit of butter to make the polenta extra creamy. Keep warm.
- Spoon a generous amount of polenta into a bowl. Top with shrimp and peppers. Spoon some of the excess liquid from the shrimp over the polenta. Garnish with fresh herbs and serve warm.
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