September 14, 2014

Spicy Shrimp Polenta Recipe


If you like spicy food, you would love this sea food recipe. It is perfect for when you need some thing quick, hot, and fresh.

Spicy shrimp ... bring it on!


Spicy Shrimp Polenta Recipe


Serving Size: 2


  • ½ pound whole shrimp, heads and tails on (about 12 good-size shrimp)
  • 2 bay leaves
  • Onion skins
  • Salt and pepper to taste
  • 3/4 cup polenta
  • 1 ½ cups milk
  • 2 dried chili peppers (or other, depending on your desired spice level)
  • 3 Tbsp red or white cooking wine
  • 2 garlic cloves, sliced thin
  • 1 Tbsp butter
  • Sauteed onion and red pepper, to top
  • 1-2 Tbsp shredded cheese


Shrimp Stock

  1. Remove the heads, tails, and shells from the shrimp and place in a medium pot.
  2. Put your cleaned shrimp back in the fridge until ready to cook later.
  3. Along with the heads and shells in the pot, add the bay leaves, some outer onion peels, salt and pepper, and 2 cups water.
  4. Bring to a boil, then allow to simmer at least 20 minutes – it should be very fragrant.
  5. Allow the flavors to sit in as long as possible – it’s best if you make this in the morning for dinner that evening (Place in the fridge, covered, after an hour if you’re using later.
  6. When you’re ready to use it strain the stock and discard the other remnants


  1. You would want to cook your polenta and shrimp at the same time, as they would both be ready fairly quickly and you want them hot and fresh!
  2. For the polenta, bring 1 1/2 cups of your shrimp broth and 1 1/2 cups milk to a boil in a saucepan.
  3. Season somewhat vigorously with salt and pepper (polenta soaks up salt).
  4. Once it’s reached a boil toss in the minced dried chilli peppers.
  5. Or peppers of your choice – you could also use a few dashes of Tabasco if you’d like.
  6. While whisking, slowly pour in the polenta. Continue whisking until the polenta gets thick.
  7. Turn the heat down to low, whisking every few minutes until your shrimp is ready.


  1. Add your cooking wine and garlic to a small sauté pan and heat on medium-high heat.
  2. After a few minutes when the alcohol has cooked out and the garlic has infused, add in ¼ cup of the shrimp stock and 1 Tbsp of butter.
  3. Allow the liquids to get hot again. Toss in your shrimp. It will only take 3-4 minutes (if you have large shrimp).
  4. Once the shrimp have curled into a “C” shape, they’re done.

To Finish

  1. Distribute the polenta into two bowls, making a small well in the middle.
  2. Add your shrimp and some of its sauce to the middle of the bowl.
  3. Top with sautéed onion, red pepper, and a sprinkle of cheese. Enjoy!
Jen Moore
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