Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, May 10, 2013

Recipe Swap: Shrimp and Grits (Polenta)

Shrimp and PolentaI was so excited to participate in this week's swap: seafood. I submitted one of my favorite dishes, Jambalaya Marylaya, for the swap. When I received Shrimp and Grits fom Cookaholic Wife, my excitement waned. Grits are nasty. I just cannot handle grits, but the rest of the recipe looked amazing to me. I did check to see if my parents had any grits at their house, so I could have just made it and served it to my grits loving dad, but they did not. So I decided to change it up and replace the grits with polenta. Which turned out to be the perfect substitution. This dish was rich, creamy and satisfying.  I served Miss F's shrimp with mac n' cheese since I know she hasn't been a huge polenta fan in the past.  She just loves shrimp (thank goodness!)
Shrimp and Polenta

2 cups water
2 cups milk
1 ½ teaspoons salt
1 cup polenta
2 tablespoons butter
½ teaspoon pepper
4 ounces Parmesan cheese, grated

2 pieces bacon, chopped
1 small white onion, chopped
1 tablespoon garlic, minced
8 ounces sliced mushrooms
1 pound shrimp, peeled and deveined
½ teaspoon crushed red pepper flakes
¼ cup half-and-half
1 tablespoon flour
¾ cup chicken broth
1 tablespoon minced parsley

In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Cover again and set aside, keeping warm.

In a large skillet, cooked the bacon over medium-high heat until crispy. Remove with a slotted spoon to a paper towel to drain. Add the onion, garlic and mushrooms to the skillet and cook for 8 to 10 minutes, stirring frequently. Add the shrimp and crushed red pepper flakes to the skillet and cook for 3 minutes or until shrimp are pink. Combine the half-and-half and flour in a small bowl, whisking until smooth. Add the mixture to the skillet, along with the chicken broth and cook for 2 to 3 minutes or until thickened. Season with additional salt and pepper to taste. Spread polenta on plate and top with shrimp mixture. Garnish with minced parsley and reserved bacon.


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3 comments:

Nichole L said...

Nice substitution.:) I can never get polenta to turn out.

Happy Valley Chow said...

Love this recipe! Definitely going to give this a try, haven't had polenta in forever :)

Happy Blogging!
Happy Valley Chow

Ashley Lecker said...

Looks delicious! I have never made grits before (they aren't very popluar in Wisconsin), but this sounds yummy.

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