Mother’s Day Grilled Shrimp on Leek Polenta

Happy Mother's day to my wife, who loves leeks and spinach. I developed this dish with that in mind: Cajun flavored shrimp rest on a smooth bed of creamy polenta cooked with savory leeks, beside cooked spinach. The shrimp are bathed in a glazey wine sauce made with the reserved shrimp shells - a flavor that can only be found by cooking the shells themselves. The rich shell-wine sauce truly transforms this dish.

For the shrimp:

2 Tbsp butter plus 2 Tbsp olive oil

1 lb shrimp (about 15-16 large), peeled, deveined, shells reserved

3 Tbsp favorite Cajun seasoning

3 cloves garlic, passed through a garlic press

1/4 tsp crushed red pepper flakes (or to taste)

Zest of 1 lemon

1 Tbsp olive oil

For the shell broth:

2 Tbsp olive oil

1 cup dry white wine

1 Tbsp cornstarch dissolved in 2 Tbsp cold water

For the leek polenta:

2 Tbsp butter

1 leek cleaned and finely diced

1/2 cup polenta or coarse cornmeal (or you could also use grits)

2 cups chicken broth

1/2 cup heavy cream

1/2 cup grated parmesan cheese (or other favorite meltable cheese)

Fresh mint sprig for garnish (optional)

Toss the shrimp well with the Cajun seasoning, garlic, red pepper flakes, zest and oil in a bowl and allow to rest about 30 minutes.

Tip the shells into a small pot along with the olive oil. Fry the shells over medium-high heat, stirring very often. Cook for about 5 minutes, until all the shells have turned pink and you smell a flavorful aroma from the pot.  Carefully add the white wine and boil the shells gently for about another 5-10 minutes, allowing the wine to boil down by at least a third. 

Strain the shells from the broth and return to the pot. Bring to a boil and slowly whisk in the cornstarch slurry until the sauce thickens to your liking - this happens very quickly and you probably won’t need the whole slurry. Season with salt as desired. Reserve broth.

Heat grill to high. Thread the shrimp laying flat, onto skewers (if using wooden skewers you should soak them for 15-20 minutes to keep them from burning too much).

While the grill is preheating, make the polenta.  Sauté the leeks in the butter in a medium pot over medium heat for about 5 minutes. Add 2 tablespoons water and braise the leeks, allowing the water to boil off slowly. Stir often. When the water boils off, the leeks should be tender. If not, repeat the water procedure.

Add the chicken broth and bring to a gentle boil.  Slowly whisk in the polenta and cook stirring often. 

It should start thickening and cooking through in about 12-15 minutes. Add the cream and the cheese and heat to incorporate.

Place shrimp skewers on the hot grill. 

Grill on high for about 2-3 minutes for the first side. Flip the skewers and finish the second side with about only one more minute of cooking.

Plate the polenta in wide bowls and top with shrimp. Spoon a dash of glazey sauce on each shrimp.

If desired, serve with wilted spinach and garnish with mint and lemon wedges. Pass the hot sauce if desired.

Serves 3-4.