Time for seafood, outdoor eating, gardening and eating FRESH!
Here in New England we are fortunate to find local wild seafood pretty regularly and today we enjoyed this not-so-traditional shrimp and (not grits) polenta recipe! We have parsley and chives in our garden... and local corn is only a few weeks away.
Shrimp & Polenta
We use organic and/or local ingredients – and you should too!
1 lb of uncooked wild shrimp
6 strips of bacon
1 cup of uncooked polenta
3 cups of water/chicken stock
1.5 cups of shredded cheddar cheese
3 tbs butter
½ cup of half and half
Salt & Pepper to taste
Handful of chives
Handful of parsley
Juice of half of a lemon
Zest of one lemon
1 cup of fresh corn off the cob (raw)
Clean, de-vein, de-tail the shrimp and set aside.
Boil 3 cups of water. I use water because we are already putting bacon and cheese all over this dish – so I don’t find the need to have the salted flavor of stock. When boiling add polenta. Whisk FREQUENTLY – you don’t want it to get all gross and gluey. While whisking polenta…
Fry bacon until crisp and drain. Set aside. Don’t throw away that delicious grease! We are cooking the shrimp in it!!
Chop chives, parsley and take corn off the cob.
When polenta (according to your instructions but mostly according to TASTE) is cooked, add cheese, half and half, salt and pepper. Whisk every few minutes until it’s time to eat, but take it off the heat and just put it next to you.
Turn bacon pan back on med-high heat. Fry the cleaned shrimp in the bacon grease. DO NOT OVERCOOK. Shrimp take about 1 minute on each side… if that! By the time all the shrimp are in the pan it is time to start turning them. As soon as they are opaque and pink get them out - hit them with some lemon juice and zest right away!
Assemble your pretty dish! Polenta base, shrimp on top, and sprinkle the toppings all over. Everyone loved this dish!