Sweet & Spicy Shrimp Polenta Cakes Recipe

What’s Up, Hungry People

Polenta is all the rage right now. It’s gluten-free, vegan-friendly, and the perfect base for a sweet and spicy shrimp topping. Fried in ghee, these polenta cakes are soon to be the talk of the town.

Polenta, more commonly known as grits in the United States, is immensely versatile and offers various culinary uses. Whether made into a porridge, boiled and pressed into a tube to be cut into slices, used as breadcrumbs, or creamed into grits, its adaptability makes it a kitchen favorite. I’m definitely excited to explore more recipes featuring this ingredient.

First, the prepared polenta is thickly sliced and fried in ghee until crispy on the outside and tender on the inside. This method ensures that each bite delivers a delightful contrast in textures, which enhances the overall eating experience.

The shrimp is marinated in a smoky paprika dressing then cooked amongst jalapeños, red peppers, corn, and a sweet and tangy Thai ginger chile sauce. The Ginger People Thai Ginger Chile sauce is hands down my personal favorite. It adds a unique, spicy kick that complements the sweetness of the shrimp perfectly. The shrimp is then artistically placed on top of the fried polenta and sprinkled with fresh feta, parsley, and a drizzle of balsamic vinegar, adding layers of flavor and texture that make each bite a delightful experience.

The combination of hearty, golden polenta cakes with the vibrant flavors of marinated shrimp and vegetables creates a dish that’s not only visually appealing but also packed with flavors that are sure to impress. Whether you’re cooking for a quiet family dinner or a larger gathering, this recipe is designed to cater to both occasions with ease and elegance.

Here’s What You Need

• Raw shrimp: Adds a delicate, sweet flavor and tender texture to the dish.
• Olive oil: Used for marinating and sautéing, provides a healthy fat base.
• Smoked paprika: Gives a deep, smoky flavor to the shrimp.
• Lemon: Brightens the flavors with a fresh, citrusy note.
• Chives: Offer a mild onion-like taste, enhancing overall freshness.
• Ghee: Rich buttery taste, used for frying and adding richness.
• Polenta: Serves as a hearty, gluten-free base that adds a slight corn flavor.
• Jalapeños: Add a spicy kick to balance the sweetness of the shrimp.
• Red bell pepper: Provides sweetness and vibrant color to the dish.
• Golden corn kernels: Add crunch and a mild, sweet flavor.
• Shallot: Adds depth with a subtle sharpness.
• Garlic: Brings a pungent aroma and bold flavor.
• Thai ginger chile sauce: Introduces a spicy and tangy element to the shrimp.
• White wine: Used to deglaze the pan, adding a subtle acidity.
• Feta cheese: Offers a tangy contrast to the sweet and spicy elements.
• Balsamic vinegar: Adds a sweet, tangy finish when drizzled over the top.
• Fresh parsley: Provides a fresh, herbal garnish to complete the dish.
• Fresh cracked pepper: Enhances the overall flavor profile with a spicy note.
• Himalayan sea salt: Balances and amplifies the flavors of the dish.

Let’s Cook

First up, let’s handle the polenta. Grab your tube of polenta and slice it into even, half-inch thick rounds. Get your skillet nice and hot, then melt some ghee in there. Once it’s hot, lay your polenta slices in the skillet. We’re aiming for crispy on the outside and tender on the inside, so about 5 minutes on each side should do the trick. Don’t forget to sprinkle some Himalayan sea salt and cracked pepper over them for that extra punch of flavor.

Marinating the Shrimp

While the polenta is doing its thing, let’s marinate the shrimp. In a large bowl, toss the shrimp with olive oil, smoked paprika, lemon juice, and half of your chives. Give them a good stir to make sure they’re well coated, then pop them in the fridge. If you’ve got time, letting them marinate overnight will really soak up those flavors, but an hour will work if you’re short on time.

Cooking the Veggies and Shrimp

Keep that skillet out – you’ll need it again. Once the polenta is crisped to perfection and keeping warm in the oven, it’s time for the veggies. Toss the jalapeños, red bell pepper, corn, and shallots into the skillet. Cook them until they’re just tender – it’ll take about 2-3 minutes. Then, stir in the garlic, the rest of your chives, and that amazing Thai ginger chile sauce.

Next, pour in a splash of white wine to deglaze the pan, letting it reduce by half. Now, add your marinated shrimp into the mix. Cook them just until they turn pink and plump, which should take about 4-5 minutes.

Assembling the Dish

Now for the fun part – putting it all together. Take a fried polenta cake and top it with a couple of your beautifully cooked shrimp. Spoon some of that sautéed pepper and corn mixture over the top. To finish, sprinkle on some fresh feta cheese and drizzle with balsamic vinegar. A pinch of fresh parsley or some leftover chives adds a perfect pop of color and freshness.

Tips for Perfect Polenta Cakes

• Properly heating the polenta: Ensure your skillet is hot before adding slices of polenta. This helps achieve a crispy exterior while keeping the inside soft. Wait until the ghee is fully melted and hot, and only then place the polenta slices in the skillet. This will prevent sticking and ensure a uniform crust.
• Marinating shrimp: Marinate the shrimp for at least one hour to infuse the smoky and citrusy flavors deeply into the shrimp. For more intense flavor, consider extending the marination time to overnight, covered in the refrigerator.
• Balancing flavors: Taste as you go, especially after adding the Thai ginger chile sauce. Depending on your preference for spice, adjust the amount slightly to find the right balance that complements the shrimp without overwhelming it.
• Sautéing vegetables: Don’t rush the sautéing process for jalapeños, red bell pepper, and shallots. Allow them to cook until just tender to preserve their texture and vibrant colors, which add visual appeal to the dish.
• Using fresh ingredients: Fresh chives, parsley, and lemon juice make a significant difference in enhancing the freshness of the dish. Try to use fresh over dried or pre-packaged options to maximize the flavor impact.

With this sweet and spicy shrimp polenta cakes recipe, you’re set to impress at your next dinner gathering or add a bit of flair to an ordinary weekday meal. The blend of smoky, spicy, and tangy flavors brought by the Thai ginger chile sauce pairs wonderfully with the crispy, tender texture of the polenta. Frying the polenta in ghee adds a rich, buttery depth that complements the zestiness of the shrimp and veggies. A final touch of fresh feta, parsley, and a balsamic drizzle turns each plate into a visually appealing feast. Whether serving family or friends, this dish keeps everyone reaching for more, proving that great cooking doesn’t need to be overly complicated.

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