Shrimp and Polenta with Bacon 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.
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.
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How to make Shrimp with 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.
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. Click for a large non-stick skillet.
Remove the polenta from the heat and stir in the butter and sharp cheddar cheese. Cover and set aside to keep warm.
In the bacon grease on medium heat, add the shrimp and cook until it turns pink and opaque.
Add the lemon juice, cooked bacon, green onions and garlic. Stir-fry for about 30 – 60 seconds.
Spoon the polenta onto plates.
Top with the shrimp mixture.
Garnish with salt, pepper, chopped fresh parsley and serve immediately.
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Shrimp and Polenta with Bacon
Shrimp and Polenta with Bacon 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.
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
- 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.
- 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. Click for a large non-stick skillet.
- Remove the polenta from the heat and stir in the butter and sharp cheddar cheese. Cover and set aside to keep warm.
- In the bacon grease on medium heat, add the shrimp and cook until it turns pink and opaque.
- Add the lemon juice, cooked bacon, green onions and garlic. Stir-fry for about 30 – 60 seconds.
- 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:
2Amount Per Serving: Calories: 776Saturated Fat: 24gCholesterol: 396mgSodium: 1626mgCarbohydrates: 38gFiber: 1gSugar: 1gProtein: 50g
