This Ottolenghi inspired recipe is a take on the famous shrimp and polenta. Buying the prawns with shell on can be used to make your own shellfish stock for the cheesy polenta. This is a quick and easy dish with our freshly blended Cajun seasoning. Enjoy!
Ingredients
Shrimp
- 1 pound shrimp - extra large, shelled and deveined
- 5 thick bacon slices - chopped
- 1 tablespoon butter
- 1 bunch parsley - chopped
- 2 cloves garlic - minced
- 2 green onions - thinly sliced
- 1/2 cup red bell pepper - diced
- 1 tablespoon Cajun seasoning
- 1/2 cup shellfish stock - or water
- 1/2 lemon
- salt - to taste
- pepper - to taste
Polenta
- 1 cup quick-cook polenta
- 3 cups shellfish stock - or water
- 2 cups milk
- 1 bay leaf
- 2 tablespoons unsalted butter
- 6 ounces white sharp cheddar cheese - grated (about 1-1/2 cups)
Instructions
Shrimp
- In a large skillet over medium heat, sauté bacon until brown and crisp, 3-5 minutes.
- Remove bacon from skillet and transfer to a plate, leaving drippings in the pan.
- Melt 1 tablespoon of butter in the bacon drippings.
- Toss the shrimp with salt and cajun seasonings and add to the skillet.
- Sauté the shrimp for about 3-4 minutes. Set aside.
- Add garlic, paprika, bell pepper, parsley, and green onions to the skillet.
- Add broth and cook, 3-4 minutes.
- Add shrimp, bacon, and a splash of lemon juice.
Polenta
- Add stock, milk, bay leaf, and salt to a heavy saucepan and bring to a boil.
- Gradually whisk in the polenta, stirring vigorously to keep smooth.
- Reduce heat to a simmer, about 15 minutes until water is absorbed.
- Remove from heat; add butter and cheese, whisking until melted.
Serve
- Portion polenta into bowls, spoon shrimp on top, serve and enjoy.