Author Notes: My family in SC might have an intervention if they knew I do this to shrimp and grits regularly. However, this has become our preferred method. With a hearty salad it serves four. - Summer of Eggplant
- 1 cup Coarse corn meal
- 2 cups milk (or cream)
- 2 + 1 cups water
- 1 teaspoon kosher salt
- 2 tablespoons butter
- 1/2 cup parmesan (optional)
- 1 pound shrimp, peeled and deveined
- 3 teaspoons dried oregano
- 1.5 teaspoons smoked paprika
- 1 pinch cayenne
- 1 teaspoon dried roasted garlic (I realize this is an esoteric spice, you can substitute 1/4 teaspoon garlic powder or for a stronger flavor 2 crushed cloves of garlic)
- 1/2 cup fire roasted tomatoes, diced
- 1 tablespoon white wine
- 1 ounce jamon serrano chopped in to 1" bits
- 2 green onions sliced, green and white parts
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil
- Preheat the oven to 350.
- Combine the milk, water and salt and bring to a boil. Whisk in the cornmeal and let simmer for 30-40 minutes, whisking often. Keep the extra cup or so of water warm on a burner and add as needed to loosed the polenta while cooking.
- Heat a cast iron skillet on the stove over a medium heat, add the jamon and cook until crispy. Remove from pan and set aside.
- Toss the shrimp in a bowl with 1 tablespoon of olive oil and the oregano, paprika, cayenne and garlic. Place the shrimp in the seasoned cast iron skillet and cook in the oven for 4 minutes. Remove. Turn the oven up to 450. Turn the shrimp over in the pan, add in the tomatoes and the wine. Return the pan to the oven for 5 more minutes.
- About 5 minutes prior to serving, whisk the butter into the polenta. If cheese is desired, whisk that in as well.
- Spoon the polenta in to bowls, spoon the shrimp mixture on top and sprinkle with the jamon, parsley and green onions.
- This recipe was entered in the contest for Your Best Shellfish