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Homemade Spicy Shrimp Over Creamy Polenta photo

Spicy Shrimp Over Creamy Polenta

This Spicy Shrimp Over Creamy Polenta is a flavor explosion! Juicy shrimp paired with rich, creamy polenta makes for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp:
  • 1 pound extra-large shrimp peeled and deveined
  • 1/4 cup olive oil
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper optional
  • 2 cans Rotel tomatoes
  • 2 cloves minced garlic
For the Polenta:
  • 2 cups whole milk
  • 2 cups water
  • 1 cup coarse grain polenta
  • 4 tablespoons salted butter
  • 1/2 cup shredded cheddar cheese

Equipment

  • Large skillet
  • Medium saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. Begin by rinsing the shrimp under cold water. Pat them dry with paper towels. In a large bowl, combine the shrimp with olive oil, Cajun seasoning, smoked paprika, kosher salt, and cayenne pepper (if using). Toss until the shrimp are evenly coated with the spices. Let them marinate for about 15 minutes while you prepare the polenta.
  2. In a medium saucepan, combine 2 cups of water and 2 cups of whole milk. Bring the mixture to a gentle simmer over medium heat. Slowly whisk in 1 cup of coarse grain polenta, stirring constantly to prevent lumps. Continue to cook, stirring frequently, for about 15-20 minutes, or until the polenta is thick and creamy. Stir in the butter and shredded cheddar cheese, and season with kosher salt to taste. Keep it warm on low heat.
  3. In the same large skillet you used to marinate the shrimp, heat a little more olive oil over medium-high heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
  4. Once the shrimp are cooked, pour in the 2 cans of Rotel tomatoes, stirring to combine. Allow the mixture to simmer for an additional 5 minutes, allowing the flavors to meld together beautifully.
  5. To serve, spoon a generous amount of creamy polenta onto a plate. Top with the spicy shrimp and tomato mixture. Garnish with fresh herbs or a sprinkle of additional cheese if desired. Enjoy your heavenly meal!

Notes

  • Store shrimp and polenta separately in airtight containers in the refrigerator for up to 3 days.
  • Add a splash of water or milk when reheating polenta to restore its creamy texture.
  • For added flavor, substitute vegetable broth for water when cooking polenta.
  • Taste and adjust seasonings as needed; everyone's palate is different!
  • Do not rush the polenta; allow it to cook properly for the best texture.