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
Ingredients
- Polenta
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1 cup
Coarse corn meal
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2 cups
milk (or cream)
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2 + 1 cups
water
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1 teaspoon
kosher salt
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2 tablespoons
butter
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1/2 cup
parmesan (optional)
- Shrimp
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1 pound
shrimp, peeled and deveined
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3 teaspoons
dried oregano
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1.5 teaspoons
smoked paprika
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1 pinch
cayenne
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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)
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1/2 cup
fire roasted tomatoes, diced
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1 tablespoon
white wine
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1 ounce
jamon serrano chopped in to 1" bits
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2
green onions sliced, green and white parts
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2 tablespoons
chopped parsley
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1 tablespoon
olive oil
Directions
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Preheat the oven to 350.
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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.
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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.
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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.
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About 5 minutes prior to serving, whisk the butter into the polenta. If cheese is desired, whisk that in as well.
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Spoon the polenta in to bowls, spoon the shrimp mixture on top and sprinkle with the jamon, parsley and green onions.
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