Bayou Shrimp Florentine on Polenta

Spicy cajun shrimp kicked up with three different peppers - a true Cajun twist emphasized by the late chef Paul Prudhomme who swore that a mixture of peppers were greater than the sum of their flavor parts.

The kick of the peppers is nicely offset by a creamy smooth polenta (or grits if you prefer), and the soft velvety backdrop of simply sautéed spinach.

1 lb shrimp, peeled and deveined

Marinade:

3 cloves garlic

1 Tbsp favorite Cajun Bayou seasoning mix

1/8 tsp crushed red pepper flakes, or to taste

1/8 tsp white pepper

1/8 tsp cayenne red pepper

1 tsp fresh thyme leaves, minced

1 tsp fresh dill weed, minced

1 Tbsp favorite hot sauce (I used Texas Pete’s)

1 Tbsp olive oil

juice of 1 lime

10 oz fresh baby spinach leaves

Polenta:

1/2 cup coarse yellow corn meal (polenta) or white hominy grits

2 cups chicken broth

1 cup grated Cheddar cheese (I used half Munster, half Cheddar)

Mix shrimp with the marinade ingredients in a bowl.

Make the polenta by bringing the broth to a boil in a medium pot. Sprinkle in the polenta while whisking. Allow to thicken for about 10-12 minutes, whisking every once in a while.

Meanwhile sauté the spinach in a skillet until wilted.

When the polenta thickens, add the cheese and heat through to melt the cheese.

Stir well. Season the polenta lightly with salt to taste.

Then heat another skillet to high and tip in the shrimp. Cook on high for about 1-2 minutes and then flip each shrimp with tongs.

Cook another 1-2 minutes, just until the shrimp cooks through and no longer.

Now plate the polenta as a bed on four plates. Accompany with some spinach on the side. Top the polenta with the shrimp. Garnish with more fresh dill if desired.

Serves 4.

Comments

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