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
Prep time: 60 minutes
Cook time: 20 minutes
|For the shrimp|
|1 lb.||Shrimp, cleaned & deveined|
|1/4 cup||Olive Oil|
|1 1/2 T||Bad Juju Cajun Blend|
|3-4 cup||Chicken Stock|
|For the polenta|
|3-4 cups||Chicken Stock, divided|
|1/3 cup||Cornmeal, fine-ground|
|1 T||Heavy Whipping Cream|
|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 slice||Bacon, diced|
|1 T||Red Onion, minced|
|1/2 T||King Shallot|
|1/2 cup||Chicken Stock|
- 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.
- 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.
- 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.
- 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.