Corn polenta with shrimp recipe

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  • Yield: 4 Servings
  • Total Time: 1 Hour

Ingredients

  • 1 cup polenta
  • 1 quart low-sodium chicken broth
  • 1 cup fresh or frozen corn kernels
  • 1 onion, chopped
  • 1 poblano pepper, chopped
  • 1 clove garlic, chopped
  • 2 tablespoons olive oil
  • ¾ pound shrimp, peeled and deveined
  • Kosher salt and black pepper
  • Hot sauce, for serving
How to Make It
  1. Cook the polenta in simmering broth in a large saucepan over medium heat, whisking until creamy, 25 to 35 minutes. Stir in the corn.
  2. Cook the onion, poblano pepper, and garlic in the oil in a skillet over medium heat until soft, 8 to 10 minutes. Stir in the shrimp; season with salt and black pepper. Cook until opaque, 5 to 6 minutes. Serve over the polenta with hot sauce.
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