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Cajun Shrimp with Creamy Polenta & Collard Greens

The big flavors of the Big Easy come together in our take on Cajun-style shrimp and grits. Spicy Bad Juju shrimp is served over rich and creamy polenta, with a heap of collard greens and bacon (gotta have something healthy, right?). 

Cajun Shrimp with Creamy Polenta & Collard Greens

Difficulty: Moderate
Prep time: 60 minutes
Cook time: 20 minutes
Serves: 2

Ingredients:

For the shrimp
1 lb.  Shrimp, cleaned & deveined
1/4 cup  Olive Oil
1 1/2 T Bad Juju Cajun Blend
1/2 Lemon, juiced
3-4 cup  Chicken Stock
1 T  Butter 
For the polenta
3-4 cups Chicken Stock, divided
1/3 cup Cornmeal, fine-ground 
1 T  Butter
1 T  Heavy Whipping Cream
2 T  Parmesan
1/2 cup  Cheddar Cheese, shredded
1 T Roasted Poblano Pepper, finely chopped
Salt & Pepper to taste
For the greens
1 bunch Collard Greens, chopped 
1 T  Butter
1 slice Bacon, diced
1 T  Red Onion, minced
1/2 T King Shallot 
1/2 cup Chicken Stock

 

Instructions:

  1. In a glass mixing bowl, whisk together olive oil, Bad Juju, and lemon juice. Toss in shrimp and mix to coat. Cover with plastic wrap and marinate in refrigerator for 1 hour.

  2. Meanwhile, in a medium saucepot, bring 1 cup of chicken stock to a boil. Slowly whisk in cornmeal and reduce to a simmer. Whisk occasionally, and add in ½ cup of stock at a time, until cornmeal is smooth and creamy. Add in butter and cream, then cheese and poblano pepper. Season with salt and pepper.

  3. Heat a large skillet over medium heat. Add bacon and sauté until crisp. Add olive oil, butter, and onion to pan, and sauté 2 minutes. Add collard greens and seasonings to pan. Toss greens to coat in rendered bacon fat and onion. Add ¼ cup of stock and cover with lid. Braise greens for 10 minutes, then stir. Add additional stock if desired for tenderness, and cover another 10 minutes. 

  4. Heat cast-iron skillet over medium-high heat. Transfer shrimp to skillet and cook for 2 to 3 minutes per side, until opaque. Deglaze pan with chicken stock and whisk in butter. Serve shrimp over polenta, with braised collard greens. Spoon sauce over shrimp and around plate.
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