For a busy weeknight, I find myself going with a shrimp dish since shrimp is quick to cook and goes with so many things. I prefer to use fresh, but frozen will do in a pinch. Just be sure to fridge defrost it rather then soaking the shrimp in water as I’ve heard people do. By putting it in water, I find it cooks up rubbery and loses a lot of flavor. If you have frozen, just put it in the fridge over night and it should be ready to go by the next nights dinner.
This is a fairly easy garlic shrimp recipe that is so full of flavor and versatile. The polenta can have anything added to it from jalapenos to cheese to bacon to veggies. This combines jalapeno and cheddar for a nice spicy flavor.
2 cups water
1 teaspoon butter
1 cup cornmeal
1 teaspoon sweet onion, chopped
Salt & Pepper to taste
6 jalapeño rings, chopped
2 ounces cheddar cheese, shredded
5 strips of bacon, cooked
2 large cloves garlic, chopped
1 pound large shrimp, peeled and deveined
1/3 cup sweet onions, chopped
1 cup white wine
3 sun dried tomatoes, cut into strips
In a large sauce pan, add the water and butter and bring to a boil. Slowly whisk in the corn meal until blended and all water is absorbed. Blend in the onion, salt pepper, jalapeno and cheese. Press into a cookie sheet or baking pan then chill until firm. The nice thing here is you can use any cooking sheet or bakeware depending on how thick you want your cakes. You can also press them into a muffin tin to make little polenta circles if you wish or a cookie cutter for a seasonal polenta shape. I used a bread loaf pan for thicker rectangular shaped cakes.
While the polenta is chilling, cook the bacon in a skillet until crisp. Set the bacon aside on a paper towel to drain off any excess grease. Pour any grease out of the skillet, but if there are bacon bits or stuck on bacon, leave it in the pan to help flavor the shrimp. Add the garlic, the shrimp and onion to the bacon skillet and cook for about 1 minute.
Add the wine and cook until the shrimp are pink and the majority of the liquid has cooked down.
While the shrimp is cooking in the wine, heat up a stove top griddle and spray it with cooking spray.
Remove the polenta from the fridge and cut into squares, circles, rectangles or any shape you like. Cook on the griddle 3 minutes each side or until warmed all the way though.
To serve, place your polenta on a plate, top with the garlic shrimp, then top the shrimp with the sun dried tomatoes and crumbled bacon.
I loved this dish. With lots of flavor and texture, it was a party for my taste buds. This is a wonderful weeknight meal or something you can put together for a dinner party by cooking the polenta and bacon early, then assemble before serving. Give this amazing garlic shrimp a shot and let me know what you think.
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