Seven years ago, August 3rd, I was on a rafting trip down the San Juan river in the spectacular red rock country of southern Utah. Four months after that trip, I lost my job and as it turned out, my career. Five years ago, August 3rd, I started writing this thing called Cooking in My Heels. And this year on that august August day, I began the next phase of a career path that brings me full circle to those aforementioned red rocks I first met seven years ago. For me, August 3 doesn’t suck.
It’s said timing is everything and I believe that’s pretty much true. I know this because every time I try to map life’s route to move things in a direction of my choosing, there’s a big “RECALCULATING” projected somewhere in the ether, and ‘Siri of the Universe’ has another route planned. Which in hindsight, is usually a better one than I could have maneuvered or manipulated in the first place. Geez that just pisses me off.
What’s that? Forget the existential crap and tell us about this new job? (I like to think you talk to me.) Let’s just say it fits firmly in the tree-hugger category, though in this case, rock-hugging. Now before you start worrying your hungry little tummies that CIMH’s days are numbered, I assure you I still plan on cooking, baking, truffling, quaffing, and most of all, recipe-ing. After all, a girl’s gotta eat. It’s just that now, I can afford better groceries. 😉
Speaking of better groceries, how about shrimp? And since with change comes stress, and with stress comes the need for comfort food, shrimp and grits would be a good idea right about now. Good thing I just put together a recipe for that.
Spicy Shrimp and Italian Cheese Grits (Polenta)
Polenta is just an Italian word for yellow corn grits. At least it is in my kitchen. And there’s nothing more comforting than cheesy polenta, especially when it serves as a base for a spicy sauce of fire roasted tomatoes, green chiles and shrimp. This recipe makes extra sauce and polenta so I’ve added a few suggestions for the leftovers at the end.
- 12-16 raw shrimp in their shells (6-8 shrimp per person)
- Heaping 1/4 tsp pimenton de la vera (hot smoked paprika)
- 1 cup fire roasted tomatoes with green chiles (Trader Joe has these, or you could just use regular fire roasted tomatoes and add in extra canned green chiles)
- 2 TBSP canned green chiles (TJ’s has these fire roasted too but regular is fine)
- 1 shallot, chopped
- 1 fat clove of garlic, minced
- 3 TBSP butter
- 2 TBSP flour
- Juice from 1/2 a lemon
- 1 oz (or more) shredded cheddar cheese
- 1/2 cup polenta (yellow corn grits)
- Salt & Pepper
Prep the shrimp and stock:
Shell the shrimp, saving the shells. Toss the shrimp in a bowl with the smoked paprika, and a good pinch of salt and pepper. Set aside. Add the shells and 1 1/2 cups of water to a small saucepan. Bring to a boil, then turn down and simmer for 10 minutes. Essentially you are making a quick shrimp stock. Strain the stock into a measure cup. You should have at least a cup. Set aside and start the polenta.
For the cheesy polenta:
Put 2 1/2 cups of water into a saucepan with good pinch of salt and bring to a boil. Once the water is boiling, slowly whisk in 1/2 cup polenta and turn down to a simmer. Cook, stirring frequently for about 20 minutes or until the polenta is creamy. You may need to add a little water if it gets too thick, so I just keep a measuring cup with water next to stove, and add in 1/4 cup at a time if needed. When the polenta is cooked, turn off the heat, add in the cheese and 1 TBSP butter and stir until the cheese is melted. Add in a few grinds of pepper and taste. Add any additional salt to taste if needed. Cover and keep warm.
For the sauce and shrimp:
Melt the remaining 2 TBSP butter in a sauce pan over medium/high heat until it just starts towards browning. Turn heat to low and add in chopped shallots and a pinch of salt and cook over low for about 3 minutes or until the shallots start to soften, being careful not to burn the butter. Add in the minced garlic and cook about a minute. Add the flour and whisk for a minute. Now add in the shrimp stock, turn heat up to medium and whisk to get rid of any lumps. Once the sauce is smooth and thickening up, add in the tomatoes and chiles. Stir until combined. Distribute the shrimp around the pan and cook over medium about three minutes or until they just turn pink, flipping once so both sides are cook.
As the shrimp are cooking, uncover the polenta and spoon enough to cover the bottom of warmed shallow bowls. As soon as the shrimp are just pink through, turn heat off and squeeze in half a lemon. Taste sauce and adjust salt and pepper if needed. Spoon shrimp with some sauce* over the polenta and serve immediately.
For the leftovers
This recipe makes more sauce than you will need. I save the sauce and polenta separately, and when I want another meal, just add in more shrimp and cook them as described above. The polenta is easy to reheat with just a little addition of water or better yet, half & half or cream. And if I have no more shrimp, I top with a poached egg for breakfast!
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