Cajun Shrimp with Honey and Creamed Corn Polenta

Cajun Shrimp with Creamy Polenta

 

 

Prep time: 10 Min

Cook time: 35 Min

Total time: 45 Min

 

 

Ingredients

 

Polenta
 

• 4 cups water
• 1 tsp salt
• 1 cup polenta
• 3 tbsp butter, divided
• ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

 

Shrimp

 

• 1 1/2 pounds raw jumbo shrimp, peeled and deveined, tail-on or off
• 1 1/2 tablespoons Cajun seasoning
• black pepper
• 2 tbsp extra virgin olive oil
• 4 tbsp salted butter
• 3-4 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• zest and juice from 1 lemon

 

Hot Honey

 

• 1/4 cup honey
• 2 tbsp salted butter
• 1 tsp cayenne pepper using more or less to your taste
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• kosher salt

 

Instructions

 

Polenta - Begin First as cooking time is longest

 

1. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
2. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
3. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.
4. Stir polenta and transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

 

Shrimp - Begin 20 minutes after starting polenta

 

1. Pat the shrimp dry, then toss with the Cajun seasoning and a large pinch of pepper.
2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink, about 2 minutes per side.
3. Add the butter, garlic, thyme, and lemon zest. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turns a light golden brown, 1 to 2 minutes. Remove from the heat and stir in the lemon juice.
4. Serve the shrimp topped with flaky salt and drizzled with spicy hot honey sauce.

 

Hot Honey

 

1. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt.

 

 

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Notes:

 

This is a great little dish - especially if you are a shrimp lover. It comes together quickly and who remembers about polenta? Yes, you need to, it's great and the leftovers can be used to fry little cakes of polenta.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey