Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, brad's shrimp and creamy polenta breakfast. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Add wine and chicken stock and bring to a boil, then reduce heat to low and simmer until liquid is reduced by Serve shrimp over polenta and garnish with remaining green onion greens. The Best Polenta Breakfast Recipes on Yummly Breakfast Polenta Crostini With Ham & Wisconsin Asiago, Eggplant Ragu With Creamy Polenta Spinach, Sausage and Polenta Breakfast Casserole #SundaySupperThe Redhead Baker. butter, breakfast sausage, kosher salt, frozen chopped spinach.
Brad's shrimp and creamy polenta breakfast is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Brad's shrimp and creamy polenta breakfast is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook brad's shrimp and creamy polenta breakfast using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Brad's shrimp and creamy polenta breakfast:
- Take For the shrimp
- Get 1 lb lg shrimp, peeled, deveined, & butterflied
- Prepare 2 tbs butter
- Make ready to taste Cajun seasoning
- Make ready 1/4 cup white wine
- Get Squeeze lemon juice
- Take For the polenta
- Prepare 1 small onion, chopped
- Take 1 jalapeño, deseeded, and minced
- Make ready 1 clove garlic, minced
- Prepare 1 cup fine ground cornmeal
- Get 3 cups water
- Make ready 1 cup whole milk
- Prepare 3 tsp granulated chicken bouillon
- Take Touch Cajun spice
- Prepare 1/2 cup shredded cheddar cheese
- Take Other ingredients
- Prepare 4 eggs
- Take Louisiana hot sauce
- Take More shredded cheddar cheese to put on top of polenta
With our Instant Pot Braised Beef and Creamy Polenta. You can choose a variety of polenta ingredients for the perfect polenta but to prepare a creamy cheesy polenta you can easily follow this recipe. This Italian-style, "shrimp and grits" approaches the popular pairing from a Mediterranean point of view with tomatoes and herbs instead of cheese If the polenta has thickened/firmed up too much in the interim, stir in the reserved boiling water, a few tablespoons at a time, to make it smooth and soft again. Take a break from breakfast cereal with this creamy polenta, served hot topped with blackberry jam and a dollop of creme fraiche or sweetened sour cream.
Steps to make Brad's shrimp and creamy polenta breakfast:
- Heat a large heavy bottomed pot. Add a touch of oil. Saute on medium low heat onion, jalapeño, and garlic until onions become translucent.
- Meanwhile, heat a LG non stick frying pan on medium heat. Add butter. When butter clarifies, add shrimp and Cajun spices. Saute 1 1/2 minutes. The butter will brown. Stir constantly. Add wine and lemon juice. Reduce liquid almost completely. Remove shrimp to a bowl and pour all of the pan sauce over the top. Wash pan to reuse.
- Once onion is sweated out, add water, milk, cajun spice, and chicken bouillon to the pot. Slowly bring to a boil.
- While this is happening, fry 2 eggs to your liking. I go Sunnyside up so the yolk soaks down onto the polenta.
- When pot is boiling slowly whisk in cornmeal. Stir constantly until polenta is soft and smooth without lumps.
- Plate polenta. Top with more cheese. Arrange shrimp around the outside. Top with eggs. Add hot sauce if desired. Serve immediately. Enjoy.
An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! This shrimp and polenta recipe was the backdrop for a recent dinner with our friend Leah. She's a dear, vibrant soul who has known us since before The shrimp, tomatoes, garlic and a bit of parsley are spooned over creamy polenta, basically a fancy Italian version of grits. Swap in a pound of chicken breasts or turkey breast cutlets. Make sure you don't add the polenta to the boiling water until you have just added the shrimp to the skillet.
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