Blackened Shrimp with Pimento Cheese Polenta and Honey Lime Herb Oil
Ready In:
15 min
Servings
4
Good For:
Dinner
Ingredients
– 2 tbs olive oil
– 1/2 cup onion, finely diced
– 1 clove garlic, minced
– 1 polenta log, cubed
– 3/4 cup stock or broth
– 2 tbs coconut milk
– 3/4 cup pimento cheese
– 2 tbs grapeseed oil
– 20 large shrimp, fresh or thawed
– 1 tbs oregano
– 1 tbs coriander
– 1 tbs paprika
– 2 tbs freshly chopped herbs (chives, parsley, cilantro recommended)
– 1 lime, juiced
– 1 tbs honey
– 1/4 cup olive oil
– salt & pepper to taste
Step by Step Instructions
Step 1
Heat a medium sized pot or dutch oven over medium heat. Add 2 tbs olive oil and onions. Saute until translucent, approximately 3 minutes. Add minced garlic and cook until fragrant, another 1-2 minutes. Add cubed polenta, stock, and coconut milk to pot. Stir to combine. Cook until polenta cubes have softened slightly, approximately 2-3 minutes.
Step 2
Once polenta has softened, remove the pot from heat and grab a potato masher. Mash mixture until smooth. Add polenta cheese and stir to combine. Taste and season with salt & pepper. For extra texture and a pop of sweetness, I like to add frozen corn kernals to polenta (1/2 to 1 cup would be fine), but I did not have any for the current dish.
Step 3
Heat a large skillet, preferably cast iron, over medium-high heat. Pat shrimp dry with paper towels for a better spice coating and sear. Season shrimp on both sides with oregano, coriander, paprika, salt and pepper. Season from about 8 inches above the shrimp for even distribution (make it rain spices). Add grapeseed oil to skillet and sear shrimp for 2-3 minutes per side, until crusty and cooked through.
Step 4
Muddle freshly chopped herbs with lime juice and honey. Whisk in olive oil to emulsify. Assemble your plate with polenta on the bottom, blackened shrimp on top, and a drizzle of herb oil over the plate. Enjoy!
