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Blackened Shrimp and Polenta
Created by: Howcan Team
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 cup yellow cornmeal
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large bowl, toss 1 pound of shrimp with 2 tablespoons of olive oil and 2 tablespoons of Cajun seasoning until well coated.
- Heat a large skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, or until the shrimp are blackened and cooked through. Remove from the skillet and set aside.
- In a medium saucepan, bring 4 cups of chicken broth to a boil. Gradually whisk in 1 cup of yellow cornmeal, reduce heat to low, and cook for 15-20 minutes, stirring frequently, until the polenta is thick and creamy.
- Stir in 1 cup of grated Parmesan cheese and 4 tablespoons of unsalted butter until melted and well combined. Season with salt and pepper to taste.
- To serve, spoon the creamy polenta onto plates and top with the blackened shrimp. Garnish with chopped fresh parsley and serve hot.
Blackened Shrimp and Polenta is a classic Southern dish that combines the bold flavors of blackened shrimp with creamy, cheesy polenta. The dish originated in the coastal regions of the Southern United States, where fresh seafood is abundant. The blackening technique, which involves coating the shrimp in a blend of spices and searing them in a hot skillet, was popularized by Chef Paul Prudhomme in New Orleans. The creamy polenta provides the perfect base for the spicy shrimp, creating a harmonious balance of flavors and textures. Today, the best versions of this dish can be found in renowned seafood restaurants along the Gulf Coast, where chefs expertly prepare the shrimp to perfection. To make the dish at home, it's crucial to use high-quality shrimp and to nail the blackening spice blend for that signature kick.
35 min
4
380 calories
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