Honey Garlic Shrimp with Crispy Corn Polenta

Honey Garlic Shrimp and Polenta

Prep Time: 20 minutes |  Cook Time: 30 minutes |  Servings: Servings: 4

Adapted From:  Saltedmint.com

Ingredients

For the Polenta:

  

• 1 cup polenta, quick cooking
• 5 cups water
• 1 tablespoon butter
• ¼ cup grated Parmesan cheese
• Kernels from 2 ears of corn
• 1 tablespoon olive oil
    

For the Shrimp:

 

• 20 large shrimp, peeled and deveined
• For the Honey Garlic Sauce:
• ¼ cup honey
• 1 tablespoon chipotle paste
• 1 clove garlic, minced
• Juice of 1 lime
• 1 bunch basil, chopped

 

 

Directions

  

Prepare the Polenta:

  

1. In a large pot, bring 5 cups of water to a rolling boil. Gradually whisk in the polenta, stirring constantly to avoid lumps. Cook according to the instructions on the package, which should take about 8 minutes for quick-cooking varieties. Once the mixture thickens and is fully cooked, mix in the butter and Parmesan cheese, then set aside.
2. For the corn, heat 1 tablespoon of olive oil in a non-stick pan over medium-low heat. Remove the kernels from the corn cobs and add them to the heated skillet. Cook, stirring occasionally, until the kernels are golden and slightly caramelized, about 15 minutes. Transfer the roasted corn to a separate bowl and set it aside.
3. Dry the shrimp with paper towels and keep them refrigerated while preparing the other elements.
4. To make the honey garlic sauce, combine the honey, chipotle paste, minced garlic, and lime juice in a small bowl, stirring until well mixed. Set aside until needed.

 

 

Cook the Shrimp:

  

1. In the same pan used to roast the corn, add another tablespoon of olive oil and warm it over medium heat. Place the shrimp in the skillet and cook for roughly 2 minutes on each side, or until they turn golden and are fully cooked.
2. Pour the honey garlic sauce over the shrimp and let it simmer for about 30 seconds, allowing the sauce to heat and slightly thicken.

 

To assemble the dish:

  

1. Mix half of the roasted corn into the polenta and distribute it evenly into four serving bowls. Arrange the shrimp on top of the polenta, then drizzle with the remaining honey garlic sauce.
2. Sprinkle the rest of the roasted corn and some freshly chopped basil over the dish.

 

Tips:

• Polenta Consistency: - If you prefer creamier polenta, stir in extra water or a splash of milk during cooking.
• Corn Alternatives: - Frozen corn can be used in place of fresh; just be sure to thaw and drain it before roasting.
• Seafood Substitutes:  - Prawns or scallops make a great alternative to shrimp.
• Control the Spice:  - Adjust the amount of chipotle paste to suit your heat preference.

 

---

January 26, 2024

 

I try to start shrimp posts by plugging Biloxi Shrimp Co.  Since moving away from the Gulf Coast, fresh shrimp can be kind of sketch sometimes.  I have bought from guys on the side of the road, Costco, and the local grocery stores - but if it smells at all….it’s trash.  Biloxi freezes their shrimp as it’s caught (unless you buy deveined).  

 

Anyway, always on the lookout to find new ways to eat shrimp, that’s really filling so I don’t overeat shrimp - don’t know if that makes sense, but i could eat a lot otherwise.

 

This meal comes together really fast, shrimp takes less than 10 minutes, so choose your polenta carefully.