Shrimp and Polenta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Serves: 4
Low Country Fixins
I just ate Shrimp and Grits twice in the last week. It was a weak moment while on vacation in Hilton Head. We discovered an awesome southern cooking restaurant and shrimp and grits was one of their specialities. It was served with the most amazing bacon cream sauce. I am just proud that I didn't eat this all seven days. Let me tell you, I was showing some real restraint over the holiday. Anyways, my craving followed me back to Ohio so I set out to make a healthier version of my new obsession. This dish hit the spot. Oh and if you are in Hilton Head, check out Low Country Backyard, ask for Laura and tell her Jaymee sent you. And no one will judge you if you have a few fried green tomatoes while you are there.
Ingredients
- 1 lb shrimp peeled deveined and tails off (30-40 count)
- 1 1/2 teaspoon Old Bay Seasoning
- 1 red bell pepper diced
- 1/2 white onion diced
- 1 can petite diced tomatoes (15 ounces)
- 2 cloves garlic crushed
- 1 oz pancetta cubed
- juice of one lemon
- hot sauce (I like Frank's Red Hot)
- 1 cup instant polenta
- salt
Directions
In a medium bowl combine shrimp, 1 teaspoon Old Bay Seasoning and lemon juice. Set bowl aside.
Heat a non-stick large skillet over medium high heat. Add pancetta and cook for 2 minutes.
Add garlic, pepper and onion to pan stirring occasionally. Cook veggies until softened about 3 minutes.
Add the tomatoes and bring to simmer.
Season veggies with salt, a few dashes of hot sauce and the remaining 1/2 teaspoon of Old Bay.
Add shrimp, cover pan and cook for 5 minutes or until shrimp is done.
In a medium sauce pan boil a little over 2 cups of water.
Once the water begins to boil, slowly add polenta and continually whisk for three minutes.
Salt and pepper polenta to taste.
Serve shrimp and its sauce with 1/2 cup of polenta.