Italian Style Shrimp and Grits

You’re going to love this Italian spin on the southern classic shrimp and grits. I’ve topped creamy parmesan polenta with crunchy cornmeal crusted shrimp and a zesty tomato sauce.

INGREDIENTS

Creamy Polenta: - Whole milk - Chicken stock - Kosher salt - Yellow cornmeal - Unsalted butter - Parmesan cheese Shrimp and Sauce: - Sugar - Kosher salt - Sweet paprika - Garlic powder - Lemon zest

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Creamy Polenta: Combine milk, stock and salt in a medium saucepan. Cover and bring to a boil over high heat.

INSTRUCTIONS

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Reduce the heat and slowly pour the cornmeal in while steadily whisking. Cook, uncovered over very low heat, for about 40 mins, stirring frequently.

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Stir in the butter and cheese and season to taste with salt and pepper.

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Shrimp and Tomato Sauce: Make the shrimp and sauce while the polenta cooks. In a medium bowl whisk together the sugar, salt, paprika, garlic powder, lemon zest, cayenne, black pepper and olive oil.

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