What You Will Need: Raw shrimp (thawed, deveined, tail on), creole seasoning, 1 c. corn meal, 2 c. stock or water, cheddar cheese, crisp bacon, diced red bell peppers, sliced scallions & unsalted butter.
Season the shrimp with the creole seasoning. Go light for just a little flavor or heavier for a spicier kick.
In a sauce pot, mix the stock & corn meal. Bring to a bubble. Whisk frequently to avoid any lumps.
The corn meal cooks quickly & should be a smooth, thick pudding like texture.
If you do end up with any lumps, press the cooked polenta through a fine strainer.
Add in some butter.
Bacon..
Cheeeeeeeeeeeeeeese..
Mix, season with salt/pepper, put a lid on it & set aside in a warm area.
In a small pan, over the lowest heat, melt some butter.
You can also do this is the microwave.
Heat an indoor grill pan or if weather permits, fire up the outdoor grill.
Drizzle the shrimps with a little olive oil & lay on the hot surface.
They will cook fast, 1-2 minutes per side & you want those beautiful grill marks.
Spoon plenty of that creamy, decadent polenta onto a dish.
Arrange the hot, grilled shrimp.
Sprinkle over the red bell pepper pieces.
Lightly spoon some of the melted butter over the shrimp.
Finish with the fresh scallions & serve.
This dish may only have a few ingredients but it is packed full of flavor.
Spicy, plump shrimp. Luxurious polenta.
Your taste buds will be thanking you with every bite!
Enjoy & Always Cook with Love!
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