Serves 6

This recipe is a mashup of traditional shrimp ‘n grits – mostly Creole with a nod to my Italian heritage. Polenta is more coarsley ground yellow corn vs. the finer ground white corn used for grits. Russ calls it a “heart attack waiting to happen,” because it is so rich.

I like to acheive creamy parmesan polenta using a slow cooker method. It saves all that stirring and it comes out perfect everytime. I typically get the polenta going about two hours before I start prep for cooking the shrimp.

After I have done the “mise en place” (everything in place – measured and prepped), the shrimp comes together very quickly. With the polenta ready by cooking in advance, the plating only takes a minute.

Ingredients

For the Polenta
1 Cup Polenta (I use Bob's Red Mill Organic)
1 1/2 teaspoons Salt
3 Cups Chicken Stock, plus more if necessary
2 Cups Whipping Cream
1/4 Cup Parmesan, finely grated

For the Shrimp
1/4 Cup Butter
1 Tablespoon Garlic, minced
1 1/2 Pounds Raw Shrimp, peeled and pevined
2 Tablespoon Dry Sherry
3 Tablespoons Marsala Wine
1/2 Cup Dry White Wine
3/4 Cup Chicken or Vegetable Stock
2 teaspoons Worchestershire Sauce
1/4 Cup Whipping Cream
Creole Seasoning to taste (go easy - too much will make dish too salty)
2 Tablespoons Flat Leaf Italian Parsley, minced fine, divided

Option for serving
Parmesan cheese, grated
Red pepper flakes for additional heat

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Instructions

1. Two hours before beginning to cook shrimp, place polenta, salt, stock and cream in a large slow cooker. Cover and cook on high for 2 hours. Stir the polenta at the two hour point. If it is too thick add a little more stock. Cook for another 30 – 60 minutes until thick and creamy. Add in Parmesan cheese and stir until incorporated.
2. While polenta is cooking for the last 30-60 minutes, gather and prep all the ingredients for the Shrimp.
3. In a saute pan or wok large enough to hold all the shrimp, melt butter.
4. Add raw shrimp and garlic and cook until the shrimp are pink and cooked through. Remove the shrimp from pan with a slotted spoon to a platter or bowl.
5. Add sherry and marsala to the pan with the butter and shrimp juices. Cook over medium heat to cook off alcohol.
6. Add wine and cook for 2-3 additional minutes to cook off alcohol.
7. Add the stock and the Worchestershire. Add Creole seasoning to taste.
8. Add in cream slowly stirring constantly.`
9. Add in 1/2 the parsley, and cook a couple of minutes.
10. Return shrimp to sauce in pan and reheat for serving.
11. Serve in shrimp and pan sauce over polenta. Garnish each serving with a bit of fresh parsley. Top with finely grated Parmesan if desired.