Shrimp & Polenta Recipe



½ tbsp blended oil

Four 16-20 count Shrimp

½ tsp chopped garlic

½ tsp chopped shallots

2 tbsp diced tomatoes

2 tbsp diced tasso ham

1 tsp thinly sliced green onion

1 tsp salt

1 tbsp blacking seasoning

1 tbsp triple sec

½ cup heavy cream

1 tsp chives

4 polenta disks Recipe Below


  1. Sear  polenta in hot pan on both side. Place in oven to keep warm
  2. Place a heavy sauté pan on the stove and put at a med/high flame. Get pan hot.
  3. Coat shrimp in blacking seasoning and place oil in hot pan.
  4. Add Ham and cook for 10 seconds.
  5. Add Shrimp to Pan and cook on one side 30 seconds and flip.
  6. Put in garlic, shallots and cook 5 seconds
  7. Add triple sec and flambe.
  8. Add heavy cream and tomatoes and green onion. Place shrimp on polenta. Reduce sauce till it coats a spoon.
  9. Place sauce on each shrimp and garnish with chives.



3 cups water

3 cups heavy cream

1 ¾ cup cornmeal

½ tsp rosemary powder

½ tsp truffle oil

1 tbsp salt

½ cup grated parmesan



  1. Place cream and water in pot and bring to a simmer.
  2. Slowly stir in cornmeal with a whisk, making sure it does not lump up.
  3. Cook for 15 minute on low until soft.
  4. Add salt, truffle, oil, rosemary powder, and parmesan.
  5.  Pour on a sheet of plastic wrap and spread out with spatula.
  6. Roll plastic wrap up while twisting the ends. You are forming a log.
  7. Place in freezer to cool quickly 30 minutes then move to fridge.
  8. After about an hour it is ready to slice into disks.

For a PDF version of this recipe, please click here.