Cheesy Polenta and Shrimp Recipe
This cheesy polenta and shrimp will take your holiday entertaining up another notch! It’s an easy recipe that will make any dinner guest ask for more.
Servings: 8 people
- 1 tbsp olive oil
- 1/2 medium yellow onion diced small
- 2 large cloves of garlic minced
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper or 1/4 jalapeno pepper minced and seeded (optional)
- 1 tsp salt
- 1 1/2 tbsps tomato paste
- 3 roma tomatoes diced
- 1 cup vegetable or seafood broth
- 2 lb small raw frozen or fresh shrimp cleaned, shelled, deveined and thawed
- 1/2 cup cilantro chopped
- 5 cups water
- 1 1/2 tsp salt
- 2 cup polenta/ corn grits/ coarse cornmeal
- 1/4 tsp black pepper
- 1 cup heavy cream
- 2 cup Cache Valley® Four Cheese Mexican (8oz)
- 3 tbsps salted butter
In a deep cooking pan, over medium heat, warm up the olive oil. Add onions and garlic and saute until it is translucent (about 5 mins).
Add cumin, paprika, salt, cayenne pepper and tomato paste and stir. Add chopped tomatoes and jalapenos and cover skillet with lid and cook for 5 minutes to let the flavors mix.
Add broth, stir it and cover with lid. Cook for 5 minutes.
Add shrimp and stir. Cover with lid and cook for 10-15 minutes or until shrimp is no longer grey - it should look a light pink/salmon color.
Add cilantro and mix. Remove from heat.
Boil the water and salt.
Reduce the heat. Pour the polenta in gradually while whisking. Continue whisking until polenta is a thick paste and water is absorbed by the corn grits.
Add heavy cream, butter, black pepper and Cache Valley® Four Cheese Mexican and continue to whisk until smooth and the cream is absorbed.
Add salt and pepper to taste and serve.
Calories: 531kcal | Carbohydrates: 36g | Protein: 34g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 364mg | Sodium: 2003mg | Potassium: 303mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1375IU | Vitamin C: 10mg | Calcium: 382mg | Iron: 3mg