The Best Creamy Polenta & Shrimp You'll Ever Make

By Cafe Delites · 45 min

Ingredients

Instructions

1. Bring the chicken stock to a boil over medium-high heat. Slowly whisk in the grits, then reduce to medium-low and cook until tender, about 5 minutes.
2. Stir in the butter, heavy cream, cream cheese and both shredded cheeses until melted and smooth. Season with salt and pepper, adjust with extra cream or stock if needed, cover and keep warm.
3. Cook the diced bacon in a large pan until crispy, then transfer to paper towels.
4. Toss the shrimp with a drizzle of olive oil and season evenly with cajun seasoning.
5. Cook the shrimp in the bacon fat over medium heat, about 2 minutes per side, until no longer opaque. Remove and set aside.
6. In the same pan, add the butter, garlic and scallions and cook until fragrant, about 2 minutes. Add the sambal oelek and cook for another minute.
7. Pour in the chicken stock and scrape up the browned bits. Add the lemon juice, Worcestershire sauce and cream, and whisk until the sauce comes together. Taste and adjust the seasoning.
8. Return the shrimp to the pan, add the parsley and toss to coat.
9. Spoon the grits into bowls, top with the shrimp, drizzle with sauce, and finish with the crispy bacon and extra parsley.

Summarized from Cafe Delites's video. Watch it for the details.

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