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Spicy shrimp over creamy polenta recipe

By Faeza
18 August 2015

Ingredients

For shrimp

450g extra large shrimp, peeled and deveined

¼ cup oil

2 teaspoons cajun spice

1 teaspoon paprika

¼ teaspoon salt

¼ teaspoon cayenne pepper

For tomato mixture

2 cans chopped tomatoes

2 cloves garlic, minced

1 teaspoon paprika

Salt, to taste

For polenta

2 cups milk

2 cups water

1 cup Pouyoukas polenta

4 tablespoons butter

½ cup grated cheddar cheese

Salt, to taste

Directions

For shrimp

Toss shrimp, olive oil, cajun seasoning, paprika, salt and cayenne pepper in a bowl until all the shrimp is coated.

Place a large pan over medium-high heat and cook shrimp mixture until it turns pink and remove from heat. Set aside.

For tomato mixture

In the pan, add two cans of chopped tomatoes, garlic, paprika and salt. Cook on medium heat until the mixture is hot. Add in shrimp and cover while you prepare polenta.

For polenta

In a pot add water and milk. Bring to the boil and slowly whisk in polenta. Once all the polenta has been added turn the heat down to low and slowly whisk until thick.

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.