Spicy Shrimp over Creamy Polenta

By CandyH

Ingredients

• For shrimp:
• 1 pound extra large shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper, optional
• For tomato mixture:
• 2 cans Rotel tomatoes
• 2 cloves minced garlic
• 1 teaspoon smoked paprika
• Kosher salt, to taste
• For polenta:
• 2 cups whole milk
• 2 cups water
• 1 cup course grain polenta
• 4 tablespoons salted butter
• 1/2 cup shredded cheddar cheese
• Kosher salt, to taste

Details

Servings 4
Adapted from nutmegnanny.com

Preparation

Step 1

For shrimp:
In a medium sized mixing bowl add shrimp, olive oil, Cajun seasoning, smoked paprika, kosher salt and optional cayenne pepper. Toss together until all the shrimp is coated.

Place a large skillet over medium high heat and add shrimp to the skillet. Cook until the shrimp turn pink and remove from the heat. Place shrimp on a plate and wipe out skillet.

The shrimp will also be warmed when added to the tomato mixture so keep that in mind when cooking the shrimp.

For tomato mixture:
In the skillet you cooked your shrimp (and wiped clean) add both can Rotel tomatoes, garlic, smoked paprika and kosher salt to taste. Cook on medium heat until the mixture is hot.

Add in shrimp and cover while you prepare polenta.

For polenta:
In a large high sided skillet add water and milk. Bring to a boil and slowly whisk in polenta. Once all the polenta has been added turn the heat down to low and slowly whisk until thick. On my stove this takes about 7 minutes.

Once creamy and cooked remove from heat and stir in butter, cheese and salt.

Add polenta to the bottom of a bowl and top with tomatoes and shrimp.