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Spicy shrimp served atop creamy coconut polenta for a high protein, gluten-free meal! Perfect for seafood lovers.

Spicy Shrimp with Polenta | Spicy shrimp served atop creamy coconut polenta for a high protein, gluten-free meal! Perfect for seafood lovers.

Spicy Shrimp with Polenta

4 servings

Ingredients:

  • 2 cups uncooked cornmeal
  • 1 1/4 cup coconut milk beverage
  • 3 tbsp olive oil
  • 5 garlic cloves, sliced thin
  • 1/4-1/2 tsp crushed red pepper
  • 1/2 cup dry white wine
  • 3/4 cup chicken or vegetable stock
  • 2 pounds peeled and deveined wild-caught Gulf shrimp
  • 1 lemon squeeze and zest
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • Salt & pepper, to taste

Directions:

  • Make the polenta according to the basic directions on package. Once done stir in 1/4 cup coconut milk at a time until smooth and creamy. Adjust seasoning with salt & pepper. Cover and set aside to stay warm.
  • Heat oil, garlic, and crushed red pepper in a large, deep skillet over medium heat. Cook, stirring occasionally, until softened and fragrant, about 3 minutes.
  • Add wine and bring to a simmer over medium-high. Simmer until reduced by half, about 5 minutes.
  • Add stock and return to a simmer, simmer for about 3 minutes.
  • Add shrimp, lemon squeeze, and salt. Cook, stirring often, until shrimp are cooked, about 6-8 minutes.
  • Divide polenta among four bowls. Top each with shrimp and sauce. Finish with lemon zest and parsley.
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