Brad's shrimp and creamy polenta breakfast

Name: Brad's shrimp and creamy polenta breakfast
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb lg shrimp, peeled, deveined, & butterflied; 2 tbs butter; to taste Cajun seasoning; 1/4 cup white wine; Squeeze lemon juice; 1 small onion, chopped; 1 jalapeño, deseeded, and minced; 1 clove garlic, minced; 1 cup fine ground cornmeal; 3 cups water; 1 cup whole milk; 3 tsp granulated chicken bouillon; Touch Cajun spice; 1/2 cup shredded cheddar cheese; 4 eggs; Louisiana hot sauce; More shredded cheddar cheese to put on top of polenta

wingmaster835 @wingmaster

Sequim Washington

When I make grits I use medium ground corn meal. When I want to make this creamy polenta I use fine ground. It comes out with a much smoother texture.

wingmaster835 @wingmaster

Sequim Washington

When I make grits I use medium ground corn meal. When I want to make this creamy polenta I use fine ground. It comes out with a much smoother texture.

Saved

Ingredients

2 servings

For the shrimp
1 lblg shrimp, peeled, deveined, & butterflied
2 tbsbutter
to tasteCajun seasoning
1/4 cupwhite wine
Squeezelemon juice
For the polenta
1small onion, chopped
1jalapeño, deseeded, and minced
1 clovegarlic, minced
1 cupfine ground cornmeal
3 cupswater
1 cupwhole milk
3 tspgranulated chicken bouillon
TouchCajun spice
1/2 cupshredded cheddar cheese
Other ingredients
4eggs
Louisiana hot sauce
More shredded cheddar cheese to put on top of polenta

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Steps

1

Heat a large heavy bottomed pot. Add a touch of oil. Saute on medium low heat onion, jalapeño, and garlic until onions become translucent.
2

Meanwhile, heat a LG non stick frying pan on medium heat. Add butter. When butter clarifies, add shrimp and Cajun spices. Saute 1 1/2 minutes. The butter will brown. Stir constantly. Add wine and lemon juice. Reduce liquid almost completely. Remove shrimp to a bowl and pour all of the pan sauce over the top. Wash pan to reuse.
3

Once onion is sweated out, add water, milk, cajun spice, and chicken bouillon to the pot. Slowly bring to a boil.
4

While this is happening, fry 2 eggs to your liking. I go Sunnyside up so the yolk soaks down onto the polenta.
5

When pot is boiling slowly whisk in cornmeal. Stir constantly until polenta is soft and smooth without lumps.
6

Plate polenta. Top with more cheese. Arrange shrimp around the outside. Top with eggs. Add hot sauce if desired. Serve immediately. Enjoy.

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wingmaster835 @wingmaster

on February 18, 2019 23:52

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.