Shrimp with Creamy Polenta

Last week I cooked one of my wife’s favorite dishes: shrimp and grits. And, last week I shared my recipe for the creamy cheddar polenta (grits) to accompany the shrimp. This week I’m posting the ingredients and instructions for making the shrimp.

Ted Scheffler

April 15, 2022

Last week I cooked one of my wife’s favorite dishes: shrimp and grits. And, last week I shared my recipe for the creamy cheddar polenta (grits) to accompany the shrimp. You can see that recipe by clicking here. This week I’m posting the ingredients and instructions for making the shrimp. Give it a try!

Ingredients:

2 Tbsp olive oil (or bacon grease)
1 lb large shrimp, shelled and deveined
¼ tsp. black pepper
3 garlic cloves, peeled & minced
1 Tbsp flat-leaf parsley, minced
1 tsp. smoked paprika
1 tsp. Worcestershire sauce
2 dashes Louisiana Hot Sauce or Tabasco
1 Tbsp fresh lemon juice

Method:

Heat the oil (or bacon grease if available) in a large skillet over medium-high heat. Sprinkle the shrimp with black pepper and cook in the skillet until they start to turn golden brown, for approximately 3 minutes.
Using tongs, turn the shrimp over and stir in the remaining ingredients. Cook for an additional 2-3 minutes until the shrimp are fully cooked through.
Serve the shrimp in bowls atop mounds of cheesy polenta. Top the shrimp with sauce and enjoy!

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, The Dish, Utah Bites, Utah Food

recipe, Shrimp

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.