Shrimp and Fried Polenta



4 cups water

1/2 teaspoon salt

1/2 beef bouillon cube

1 cup polenta

2 tablespoons butter

2 cups shredded sharp cheddar cheese

tablespoons olive oil for frying


1 1/2 pounds shrimp

1 lemon juiced

4 tablespoons chopped parsley

3 tablespoons finely chopped green onion

1 cup diced yellow onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

3 cloves garlic minced

2 tablespoons olive oil

2 cups shrimp (may substitute with seafood or chicken stock)

1/4 cup half and half



cayenne pepper


Bring water to a boil. Add salt and whisk in bullion cube. Add polenta and cook stirring frequently until water is almost absorbed, about 15 minutes. Stir in butter and cheese and cook for an additional 5 minutes. Pour polenta in a greased 11 x 7 baking dish and refrigerate until cool (approximately 2 hours).

Pre heat oven to 250.

Slice the polenta into strips about 1/2 inch thick. Heat the oil in a heavy skillet and fry the polenta in batches making sure not to over crowd them. Place the polenta on a baking sheet in the oven while cooking the remaining batches.

Season the shrimp with salt, pepper and garlic powder. Heat 3 tablespoons olive oil in a heavy skillet over medium high heat. Place the shrimp in the skillet and sauté until just done (about 2 minutes each side). Remove from the skillet and set aside. Add an additional tablespoon of oil to the pan and add the onion and bell peppers and cook until soft (about 3 minutes). Add the garlic and cook 1 minute. Add the shrimp stock to the pan and cook about 5 minutes. Stir the cream, green onions and parsley into the sauce. Return the shrimp to the pan and let simmer for about 2 minutes.  Season with salt and pepper to taste and serve over the fried polenta. High five yourself.

Fort Worth, Texas

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