That seems appropriate considering I'm on a southern kick. With all the new year madness I've been neglecting my blogging duties..but don't worry I've been making lots of things and saving the recipes so I have lots of material. The recipe I will be sharing with Ya'll today is my take on a traditional southern favorite. Shrimp and grits. However I will be substituting polenta for the grits. I have yet to make grits but I make polenta all the time. I really like polenta because you can do so much with it. You can eat it right when you make it and serve it with anything from shrimp to short ribs (if that's your gigiddy) or go full vegetarian and serve it with marinated sauteed tofu. Then you can put the rest in a pan and make fried crispy polenta the next day. So first I will take you through my polenta and then through the shrimp that I made to go along with it.
Polenta
1/3/4 cups corn meal
6 cups water
1 teaspoon salt (I have made this before with black truffle salt and it comes out super yummy)
2 tbs unsalted butter
2 tbs mascarpone
Pepper to taste
Ok, this is a basic recipe.
I bring the 6 cups of water to a boil and then slowly add in the corn meal while whisking contantly. You will have to wisk continuously or your polenta will have lumps and stick to the bottom of your pot. (Not fun to clean). When your polenta is soft and smooth and yummy, make it more yummy by adding your salt butter and mascarpone. If you want to skip the mascarpone(it ain't cheap ya know) and add some cream cheese go right ahead. You can even add scallion cream cheese and it would be really good. Keep in mind what your serving it with will also dictate what you add in at the end. As yummy as truffle salt is...it can be over powering. So you don't want to serve it with spicy shrimp. The flavors might compete. If I was using truffle salt or truffle oil I would probably keep it vegetarian and serve it with oven roasted potobellos. Since I kept the flavor of the polenta mild I chose to serve it with spicy shrimp.
Shrimp
Smoked paprika to taste
A small pinch of cayanne pepper
Salt and black pepper
Hot sauce
1 tsp butter
I took my cleaned shrimp and sprinkled my seasoning on it and tossed to make sure none of my shrimp were neglected. I made sure my saute pan was screaming hot and threw them in for a few minutes and then added a few dashes of hot sauce..and the butter at the very end to round it out. How spicy they will be all depends on how heavy handed you are with the cayanne. This is completely up to you. I made it medium. Pair it up with a green salad and you're golden :)
Ok bees and bears (does anyone freakin know why I keep callin my people bees and bears..I don't even know where I got that from)..lol..
Ok...off for now..and I hope your inspired
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