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Creamy Scallop & Polenta
Shrimp and grits are one of my favorite dishes. This takes absolutely no time to put together and is so creamy with a kick of heat from the serrano peppers makes for a great quick weeknight dinner.
Prep Time: 00:00
Cook Time: 00:00
10 - 12 large wild caught argentinian shrimp
2 tsp of oil, divided (1 tsp for onions, 1 tsp for shrimp)
1/2 tsp smoked paprika
1 tsp sea salt
1/2 tsp fresh ground black pepper
1 c pre-cooked polenta
1/2 c milk*
1/4 yellow onion, diced
2 garlic cloves, minced
1/2 serrano pepper, minced
1Make sure the shrimp is deveined and the tails have been removed. Season with salt, pepper, and smoked paprika. Let marinate for 10 minutes.
2While the shrimp are marinating, begin cooking the polenta. In a medium pot over medium heat, add the onion, serrano pepper, and garlic to the skillet with 1 tsp cooking oil. Saute until the onions are soft and almost translucent (about 3 minutes). Remove from heat.
3Add pre-cooked polenta and milk to the pot. Break up the polenta with a wooden spoon and stir until smooth. Reduce the heat to simmer and let cook for an additional 2-3 minutes.
4In a medium skillet with 1 tsp of cooking oil (I used olive oil, but coconut or vegetable oil works well) and heat on medium-high heat. Cook shrimp until they are no longer pink (about 1-2 min on each side).Remove the shrimp from the heat and transfer to a small bowl.
5Plate the creamy polenta mixture and top with shrimp. If desired, garnish with fresh cilantro.
- You can use whatever milk you have at home. I used unsweetened almond milk, which gave it a little nutty flavor, which I found great. I have also made with coconut milk, which gives it a little bit more for richer, creamy, middle-eastern flavor.
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