Here’s my take on the classic Shrimp & Grits – which, I’ll admit, looks way longer/more complicated than it actually is! When it comes to making the saucy shrimp, it’s all about creating layers of flavor – starting by cooking the bacon, and then the seasoned shrimp in the bacon fat, followed by the aromatics and veggies, and finally adding liquid to bring it all together together. With each step, you’re creating layers of complex flavor that will be totally worth it in the end, I promise!
SAUCY SHRIMP & POLENTA
Serves 4
INGREDIENTS
For the Polenta
3 cups whole milk
2 cups water
1 tablespoon olive oil
1 tablespoon kosher salt, plus more to taste
2 cups polenta
1/2 cup grated parmesan cheese
2 tablespoons butter
Freshly ground pepper
For the Saucy Shrimp
4 slices bacon, diced
1 lb large shrimp, shelled and deveined, tails removed
2 teaspoons Old Bay (or preferred seasoning mix)
1 small yellow onion (or shallot), finely diced
2 cloves garlic, minced
Salt
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 yellow, red, or orange bell peppers, finely diced
1/2 cup dry white wine
1 cup chicken or vegetable broth
1 tablespoon cornstarch (optional)
2 cups cherry tomatoes, cut in half
1-2 tablespoons red wine vinegar
1/2 cup heavy cream or half & half (optional)
INSTRUCTIONS
For the Polenta
In a medium saucepan, combine the milk, water, olive oil, and salt and bring to a simmer over high heat. Be careful, as this mixture can boil-over quickly!
Reduce heat to low and slowly whisk in the polenta, stirring constantly until it thickens, 10-15 minutes, adding more water or milk as needed.
Turn the stove off and stir in the parmesan cheese and butter. Taste and adjust seasoning as needed. If the polenta seems too thick, just add a bit more water or milk.
For the Saucy Shrimp
Begin by patting the shrimp dry and tossing in a bowl with 2 teaspoons of Old Bay (or your preferred seasoning) and set aside.
Cook the diced bacon over medium-high heat in a large non-stick skillet until crisp. Remove bacon with a slotted spoon, transferring to paper towels to drain. Set aside. Pour off all but 2-3 tablespoons of bacon fat.
Add the seasoned shrimp to the skillet and cook in the bacon fat over medium-high heat until only just cooked and no longer translucent – about 2 minutes total, stirring as needed to make sure all sides are cooked. Use a slotted spoon to transfer the shrimp to a bowl and set aside.
If the skillet looks try, add another tablespoon or two of bacon fat (or butter or olive oil). Add the diced onions, minced garlic, and 1/4 teaspoon salt into the skillet and cook over medium heat until softened and beginning to brown, 4-5 minutes.
Add the tomato paste, cumin, paprika, oregano, red pepper flakes, and a pinch of salt and stir until well combined and fragrant, about a minute. Stir in the diced peppers and coat in the tomato paste and spices and cook for another minute over medium-high heat.
Add 1/2 cup dry white wine to the pan and use a flat wooden spoon to loosen any brown bits from the bottom of the skillet (this is where the flavor lives)! Once the wine has reduced by about half, stir in 1 cup chicken or vegetable stock to the skillet. Bring to a simmer and stir in 1 tablespoon cornstarch (optional, but will help thicken the sauce). Allow the sauce to simmer over medium heat for 4-5 minutes to soften the peppers and reduce the liquid.
Add the bacon, shrimp, and halved cherry tomatoes to the skillet and stir to combine. Add 1-2 tablespoons red wine vinegar and 1/2 cup heavy cream (if using). Simmer gently for another few minutes, or until the sauce reaches a consistency to your liking. Taste and adjust seasoning as needed.
To Serve
Warm the polenta over very low heat, if needed. If the polenta is too thick, add a bit of milk or water to thin and stir well to combine.
Scoop the creamy polenta into bowls to serve an top with the saucy shrimp. Garnish with fresh green herbs (like chives or parsley) and enjoy!