If you are truly Southern, you might want to look away now. This recipe was the result of utilising what was at hand to alleviate the desperate craving for shrimp & grits on this cold, rainy day. It hit the spot!
ingredients I USED
- 500ml stock (I used chicken)
- 1/2 romano pepper, chopped fine
- 4 salad onions chopped fine
- 2 padron peppers
- handful frozen small shrimp
- 1 cup polenta (dry)
- Salt, pepper, cayenne pepper, mixed spice
- Olive oil
Chop the vegetables as fine as you want them.
Heat some olive oil in a deep pan, add the spices to release their aromas, and then add the vegetables and gently stir them. If you like, add a smidge of garlic paste.
Then add most of the stock to the pan and gently simmer. Add in the frozen shrimp and turn off the heat. The shrimp will defrost and cook in the retained heat.
Then make up the polenta as per the instructions on the pack, using the remaining stock & more water (I left mine a little runny). I mixed in grated Parmesan cheese to the cooked polenta, then plated…
…and crowned the dish with the shrimp & vegetable concoction. This served 2, and took no more than 30 minutes from idea to table. Win!