Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, spicy shrimp over creamy polenta. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Spicy shrimp over creamy polenta is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Spicy shrimp over creamy polenta is something which I have loved my whole life. They’re nice and they look fantastic.
How Spicy is this Spicy Shrimp Over Creamy Polenta? I wanted this dish to be spicy because lately I have been craving heat. It is at this moment I totally realize I'm my father's daughter.
To begin with this particular recipe, we must first prepare a few ingredients. You can have spicy shrimp over creamy polenta using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Spicy shrimp over creamy polenta:
- Prepare 1 lb bag of frozen shrimp (I used jumbo shrimp) thawed and peeled
- Prepare 3 large tomatoes seeded and diced
- Get 2 jalapenos seeded and diced small
- Make ready 3 cloves garlic minced
- Take 1 green bell pepper seeded and diced
- Make ready 1 small onion chopped finely
- Get 1 celery stalk finely chopped
- Take 1 tablespoon tomato paste
- Make ready 1 cup either chicken broth
- Take Spice mixture: 1/2tsp chili powder, 1/2tsp paprika, 1/2tsp ground cumin, 1/4tsp cayenne pepper, 1tsp kosher salt, 1tsp feshly ground black pepper (note: spices can be adjusted to your preference.)
- Get 2-3 tablespoons oil for sauteing (I used olive oil)
- Make ready Chopped parsley or cilantro to garnish
Pour polenta into boiling mixture in a steady stream, whisking constantly. Continue to whisk until polenta thickens, approx. Place a large skillet over medium high heat and add shrimp to the skillet. Three months before, we had Leah over for a dinner much like this one.
Instructions to make Spicy shrimp over creamy polenta:
- Prep all you ingredients first. Chop all the vegetables, peel and clean your shrimp, blend the spices together. Season the shrimp with about half of the spice mixture.
- Heat skillet over medium high heat and add 2 tablespoons oil. Once hot add the shrimp and sear for 1-2 minutes on each side and remove from pan (they will finish cooking when you add them to the sauce later.) Next reduce heat to medium and add the onion, celery, and jalapenos to the same pan. Use a little more oil to saute if needed. With a wooden spatula scrape the pan to get any brown bits mixed in. When this starts to soften add the garlic and cook for a minute then stir in tomato paste.
- Once the tomato paste has been mixed in well add the tomatoes, green peppers, and the rest of the spice mixture. Give that a stir and add the chicken broth. If it seems to thick you can add more liquid.
- Let this cook over medium high heat for about 5 minutes. Just until the peppers are soft but still have a bite to them. Turn heat off and add the shrimp in. Give a good stir and your ready to serve. Garnish with fresh herbs.
But overwhelmingly, Leah was a picture of thankfulness and grace. She couldn't stop bubbling over with gratefulness for her surgeons, her community who sent her. Polenta is made of cornmeal—the same stuff that grits are made from, or that you'd use to make cornbread—it's really as simple as that. Polenta originated in Northern Italy, though, and food historians believe that the dish polenta predates the arrival of corn in Europe, and in fact dates back to antiquity. Sweet & Spicy Shrimp Polenta CakesThe Starving Chef.
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