Cajun Shrimp with Creamy Polenta & Collard Greens
The big flavors of the Big Easy come together in our take on Cajun-style shrimp and grits. Spicy Bad Juju shrimp is served over rich and creamy polenta, with a heap of collard greens and bacon (gotta have something healthy, right?).
Cajun Shrimp with Creamy Polenta & Collard Greens
Rated 5.0 stars by 1 users
Category
Seafood
Author:
PS Seasoning
Servings
2
Prep Time
60 minutes
Cook Time
20 minutes
Ingredients
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1 Lb Shrimp- Cleaned, Deveined
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1/4 C Olive Oil
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1 1/2 T Bad Juju Cajun Blend
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1/2 Lemon Juiced
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3-4 C Chicken Stock
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1 T Butter
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Chicken Stock- Divided
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1/3 C Cornmeal- Fine Ground
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1 T Butter
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1 T Heavy Whipping Cream
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2 T Parmesan
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1/2 C Cheddar Cheese- Shredded
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1 T Roasted Poblano Pepper- Finely Chopped
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TT Salt & Pepper
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1 Bunch Collard Greens- Chopped
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1 T Butter
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1 Slice Bacon- Diced
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1 T Red Onion- Minced
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1/2 C Chicken Stock
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1/2 t King Shallot Black Garlic
Polenta
Greens
Directions
In a glass mixing bowl, whisk together olive oil, Bad Juju, and lemon juice. Toss in shrimp and mix to coat. Cover with plastic wrap and marinate in refrigerator for 1 hour.
Meanwhile, in a medium saucepot, bring 1 cup of chicken stock to a boil. Slowly whisk in cornmeal and reduce to a simmer. Whisk occasionally, and add in ½ cup of stock at a time, until cornmeal is smooth and creamy. Add in butter and cream, then cheese and poblano pepper. Season with salt and pepper.
Heat a large skillet over medium heat. Add bacon and sauté until crisp. Add olive oil, butter, and onion to pan, and sauté 2 minutes. Add collard greens and seasonings to pan. Toss greens to coat in rendered bacon fat and onion. Add ¼ cup of stock and cover with lid. Braise greens for 10 minutes, then stir. Add additional stock if desired for tenderness, and cover another 10 minutes.
Heat cast-iron skillet over medium-high heat. Transfer shrimp to skillet and cook for 2 to 3 minutes per side, until opaque. Deglaze pan with chicken stock and whisk in butter. Serve shrimp over polenta, with braised collard greens. Spoon sauce over shrimp and around plate.
