I had some left over polenta from the other day that I had poured into a pan. One thing I like about polenta is how it sets up, making a wonderful item for sauteeing to a crispy crust and then adding whatever suits your fancy.
I’ve had a taste for shrimp and thought… hmmm shrimp n grits. But let’s tart them up a bit shall we? As in most of the things I make, nothing difficult here, but the outcome is delicious! Here’s how I did it.
Fancy Shrimp and Grits
6 huge shrimp – (6-8 count)
2 “pucks” of polenta – you could cut whatever shape you want
6 slices of bacon chopped into little pieces
2 Tbs chopped parsley
2 green onions chopped
1 clove garlic minced fine
Juice of 1 lime
1-2 Tbs olive oil
Salt and pepper to taste
- Preheat oven to low
- Over medium- high heat, add the olive oil to a pan
- Season the polenta pucks and shrimp with salt and pepper
- Add polenta to pan and brown on both sides.
- Remove polenta to oven safe dish, put in the warm oven.
- Wipe out the pan and add the bacon. Cook until fat renders and bacon is getting crispy.
- Remove bacon to paper towel lined plate with a slotted spoon or spatula.
- Add the shrimp to pan and cook until just cooked through and pink, about 2 minutes per side.
- Add the onion, garlic, parsley and lime juice. Toss to coat and remove from heat.
Do Not Over Cook!
I plated it up, puck on the bottom, three fat and succulent shrimp, some of the sauce and garnish with bacon bits.
Creamy polenta with a little crunch, tender shrimp, the lime adding just the right amount of acid and tang, and the smoky bacon. No it’s not your grandma’s shrimp and grits, and yes, it’s a tad fussy presentation, but it was damn good! Put it on your menu soon!
Until next time Eat Well and Keep Digging!