Shrimp & Polenta Recipe
SHRIMP & TASSO CREAM
Ingredients.
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
Directions.
- Sear polenta in hot pan on both side. Place in oven to keep warm
- Place a heavy sauté pan on the stove and put at a med/high flame. Get pan hot.
- Coat shrimp in blacking seasoning and place oil in hot pan.
- Add Ham and cook for 10 seconds.
- Add Shrimp to Pan and cook on one side 30 seconds and flip.
- Put in garlic, shallots and cook 5 seconds
- Add triple sec and flambe.
- Add heavy cream and tomatoes and green onion. Place shrimp on polenta. Reduce sauce till it coats a spoon.
- Place sauce on each shrimp and garnish with chives.
POLENTA
Ingredients
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
Recipe
- Place cream and water in pot and bring to a simmer.
- Slowly stir in cornmeal with a whisk, making sure it does not lump up.
- Cook for 15 minute on low until soft.
- Add salt, truffle, oil, rosemary powder, and parmesan.
- Pour on a sheet of plastic wrap and spread out with spatula.
- Roll plastic wrap up while twisting the ends. You are forming a log.
- Place in freezer to cool quickly 30 minutes then move to fridge.
- After about an hour it is ready to slice into disks.
For a PDF version of this recipe, please click here.