This easy and spicy/comforting dinner is a recipe we threw together after fifteen minutes of gazing into our cupboards and fridge, groaning that we didn't know what to cook. Cajun shrimp was born as a happy accident and we've prepared it reliably two or three times since.
Rating: 3/4 assed (chopping)
Here's what you need and how to do it:
For the polenta
1 cup cornmeal
4 cups veggie or chicken broth
1/2 teaspoon thyme (fresh or dried)
1 teaspoon fresh chives if you have them
1/2 teaspoon salt
Freshly ground pepper to taste
1 cup sour cream or sour cream alternative
For the shrimp
1 medium onion, chopped
1 green bell pepper, chopped
1/2 teaspoon minced garlic
1 pre-cooked sausage such as Aidell's, sliced
1 to 1-1/2 pounds shrimp/prawns, peeled, deveined and pre-cooked (with or without tails)
1/4 teaspoon salt
Black pepper
Cajun seasoning to taste
Cooking oil for pan (we use Grapeseed, but olive or canola will work fine)
Prepare polenta by bringing chicken broth to a low boil in a medium-sized saucepan. Add salt and pepper. Add cornmeal and whisk to break up lumps. Add herbs, lower heat to a simmer and stir frequently.
Meanwhile, in a skillet, heat oil, onion, green pepper, and garlic until vegetables are softened. Add shrimp, sausage, salt, pepper and cajun seasoning and stir to coat. Heat until all ingredients are warmed through.
When polenta is creamy and no longer gritty, spoon onto plate and top with dollop of sour cream. Over the top or along side, dish up shrimp/sausage combo.
Serve with a green salad.
For a printable version of this recipe, click here.
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