Seafood

Shrimp, Bacon and Cheddar Polenta Recipe for Two

Shrimp, Bacon and Cheddar Polenta is delicious, easy and quick, ready in just 30 minutes. This is my version of the classic Southern Shrimp and Grits and makes just the right amount for two. This dish makes a great lunch, dinner or date night meal.

Shrimp, Bacon and Cheddar Polenta

 

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Polenta is a dish of boiled cornmeal. It can be served as a hot porridge, or cooled and solidified into a loaf that can be baked, fried, or grilled. You can read more about polenta here.

 

How to make Shrimp, Bacon and Cheddar Polenta:

Pour the chicken broth into a medium saucepan on high heat.

 

Season the broth with salt and pepper, and then bring to a boil.

 

While whisking, slowly pour the polenta into the broth a little at a time. Be sure not to add too much of the Polenta too soon or it will cause lumps.

polenta whisked into broth

 

Reduce the heat to medium-low and simmer the polenta for 20 minutes, stirring frequently.

 

While the polenta is cooking, cut the bacon into 1 inch pieces and set aside.

 

Chop the parsley and slice the green onion into thin slices.

 

Rinse the shrimp and pat dry with paper towel.

 

Fry the bacon in a large skillet until browned. Remove bacon to a paper towel lined plate to drain, leaving the bacon grease in the pan. You can get a large non-stick skillet here.

 

Remove the polenta from the heat and stir in the butter and sharp cheddar cheese. Cover and set aside to keep warm.

cheddar polenta cooking in a pan

 

In the bacon grease on medium heat, add the shrimp and cook until it turns pink and opaque.

shrimp frying in a pan

 

Add the lemon juice, cooked bacon, green onions and garlic. Stir-fry for about 30 – 60 seconds.

shrimp, bacon, garlic, and green onion frying in a pan

 

Spoon the polenta onto plates.

 

Top with the shrimp mixture.

 

Garnish with salt, pepper, chopped fresh parsley and serve immediately.

 

Shrimp, Bacon and Cheddar Polenta Recipe for Two

 

 

 

Yield: 2 servings

Shrimp, Bacon and Cheddar Polenta

Shrimp, Bacon and Cheddar Polenta is delicious, easy and quick, ready in just 30 minutes. This is my version of the classic Southern Shrimp and Grits and makes just the right amount for two.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 cups chicken broth
  • Salt and pepper to taste
  • 1/2 cup polenta, or coarse ground cornmeal
  • 2 Tablespoons butter
  • 1 cup shredded sharp cheddar cheese
  • 1/2 pound shrimp (peeled, deveined and tails removed)
  • 3 slices uncooked bacon
  • 2 teaspoons lemon juice
  • 1/2 cup green onions
  • 1/2 teaspoon minced garlic
  • 1 Tablespoon fresh parsley

Instructions

  1. Pour the chicken broth into a medium saucepan on high heat.
  2. Season the broth with salt and pepper, and then bring to a boil.
  3. While whisking, slowly pour the polenta into the broth a little at a time. Be sure not to add too much of the Polenta too soon or it will cause lumps.
  4. Reduce the heat to medium-low and simmer the polenta for 20 minutes, stirring frequently.
  5. While the polenta is cooking, cut the bacon into 1 inch pieces and set aside.
  6. Chop the parsley and slice the green onion into thin slices.
  7. Rinse the shrimp and pat dry with paper towel.
  8. Fry the bacon in a large skillet until browned. Remove bacon to a paper towel lined plate to drain, leaving the bacon grease in the pan. Click for a large non-stick skillet.
  9. Remove the polenta from the heat and stir in the butter and sharp cheddar cheese. Cover and set aside to keep warm.
  10. In the bacon grease on medium heat, add the shrimp and cook until it turns pink and opaque.
  11. Add the lemon juice, cooked bacon, green onions and garlic. Stir-fry for about 30 – 60 seconds.
  12. Spoon the polenta onto plates. Top with the shrimp mixture. Garnish with salt, pepper, chopped fresh parsley and serve immediately.

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Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 776 Saturated Fat: 24g Cholesterol: 396mg Sodium: 1626mg Carbohydrates: 38g Fiber: 1g Sugar: 1g Protein: 50g

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1 Comment

  • Reply
    Cooking with a Wallflower
    August 3, 2018 at 3:01 am

    Shrimp, bacon, and cheddar polenta sounds sooo good!

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