Sweet and Spicy Shrimp with Pan-fried Polenta
Shrimp is marinated in a sweet chili sauce and served with creamy, crunchy polenta patties.
Preparation time: 30 minutes
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Shrimp marinade ingredients
1/2 tsp garlic powder 2 tsp. prepared mustard 1 T. olive oil 1 pound (450 g.) cooked, peeled shrimp 1/2 lemon, juiced 1/2 c. maple syrup or honey 1 tsp. Louisiana hot sauce (or a few dashes of Tabasco) 8 fresh basil leaves, cut into ribbons |
For the polenta
6-8 polenta patties 5 T. oil, for frying 3/4 cup heavy cream 2/3 cup grated Parmesan Salt and pepper to taste |
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CHEF
Combine all marinade ingredients, mixing them well. Adjust amounts to taste to get a nice balance of sweet and hot flavors. Pour over cooked shrimp, toss thoroughly, and set aside. Heat cream in a small saucepan over low-medium heat. When it begins to get hot, add parmesan and pepper, then stir. Taste, and add salt if desired. Remove from heat. Arrange shrimp on plates beside the polenta. Pour parmesan sauce over polenta. Serve immediately. |
SOUS-CHEF
After shrimp has been marinating for about 10 minutes, begin heating oil over medium-high heat in a pan large enough to hold the polenta patties in a single layer. Pat the polenta dry on both sides with paper towels. Add polenta to the pan, making sure the patties begin to sizzle very gently at the edges as soon as you put them in; this means your oil is hot enough. If they don't, remove polenta and allow the pan to heat further. (If the pan is not well heated before you add the polenta the patties won’t get a nice, crisp crust.) Cook polenta for 3-4 minutes on each side until nicely browned, turning once. Place on paper towels to drain briefly, then arrange on plates. |
An old-fashioned way of making sure your pan is hot enough for frying is to drop a morsel of bread into the oil. If it sizzles and begins to brown immediately, the oil is ready. |