West Indian Shrimp with Creamy Polenta is a Caribbean take on shrimp and grits. Jumbo tail on shrimp seasoned with a blend of spices and seared in a cast iron pan, served over cheesy herb polenta. This recipe makes a perfect brunch or dinner in minutes.
Happy Sunday!
Today I’m sharing my take on another brunch fave. This West Indian Shrimp with Creamy Polenta recipe is again inspired by my undying love for brunch (see my Caramelized French Toast recipe). In a weird way, I am actually sort of thankful for quarantine because it helped me develop this recipe! Otherwise, I would be out eating shrimp and grits prepared by someone else. And I don’t know about you, but it’s usually a hit or miss for me. Either the grits are too clumpy are the shrimp is overcooked. And it’s such a shame too, because all the sub par shrimp and grits recipes out there give this dish a bad name!
Well no more.
This recipe has all the things I love from a classic shrimp and grits, but with some modifications that make for a perfect recipe every time.
I’m calling this West Indian shrimp because I made it, and therefore it’s West Indian lol. It’s also similar to the way I prepare the shrimp for my Rasta Pasta recipe, since I use bell peppers.
The recipe…
First, the shrimp. As you’ve seen from some of my other recipes, I like keep the skin and tail on the shrimp. If you prefer the skin off, do you! Start with clean shrimp (cooked or precooked), then pat dry and season with Adobo, garlic powder, paprika, chili powder, and salt and pepper. Set aside while we prepare the veggies.
Chop onions and bell peppers. Heat oil in a large cast iron skillet, then saute garlic, onions, and the peppers over medium high heat for 3 minutes or until the onions become translucent. Add shrimp and cook until pink. I used raw shrimp, so this took about 2 minutes per side for me. Add additional seasonings to get shrimp to your desired taste.
In a medium saucepan, bring chicken (or vegetable) stock and milk to a boil. Whisk in polenta and reduce heat to medium low. Cook polenta uncovered for approximately 5 minutes, until creamy. Whisk in chopped herbs and cheese, then season with salt and pepper. You can also stir in a little bit of butter to make the polenta extra rich.
Spoon a generous amount of polenta onto a plate, then top with shrimp and peppers. Spoon some of the excess liquid from the shrimp over the polenta. Garnish with fresh herbs.
Looking for more seafood recipes? Try:
Ackee & Saltfish with Plantain Gnocchi
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!
West Indian Shrimp with Creamy Polenta
Ingredients
Shrimp
- 1 lb jumbo shrimp
- 1 tbsp adobo seasoning
- 2 tsp chili powder
- 1 tbsp paprika
- 2 tsp garlic powder
- salt and pepper
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 1/2 sweet onion
- 3-4 cloves garlic
- 1 tbsp olive oil (or butter)
Creamy Polenta
- 1 cup milk of choice
- 1 cup chicken or vegetable stock
- 1 lb polenta (pre-cooked)
- 1/2 cup fresh herbs (thyme, basil, oregano)
- 1/2 cup sharp cheddar cheese
- 1 tbsp butter (optional)
- salt and pepper
Instructions
- Clean shrimp (cooked or precooked) and pat dry. Season with Adobo, chili powder, garlic powder, paprika, and salt and pepper. Use yhour hands to rub in the seasoning and make sure shrimp is evenly coated. Set aside.
- Heat oil in a large cast iron skillet, then saute garlic, onions, and the peppers over medium high heat for 3 minutes or until the onions become translucent. Add shrimp and cook until pink. I used raw shrimp, so this took about 2 minutes per side for me. Add additional seasonings to shrimp to get your desired taste (ie if you want more spice, add more chili powder).
- In a medium saucepan, bring chicken (or vegetable) stock and milk to a boil. Slowly whisk in the polenta and stir until polenta becomes creamy and thick, approximately 5 minutes. Stir in chopped herbs and cheese. Season liberally with salt and pepper. You can also stir in a little bit of butter to make the polenta extra creamy. Keep warm.
- Spoon a generous amount of polenta into a bowl. Top with shrimp and peppers. Spoon some of the excess liquid from the shrimp over the polenta. Garnish with fresh herbs and serve warm.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
3 Comments
Do you peel the shrimp before eating or do you eat the skin?
Hi Camilla, it is totally up to you. I like to eat the entire thing without peeling the skin, but if you prefer, you can use only tail on shrimp, or completely peel the shrimp before cooking.