Name: Cajun Shrimp Sauté with Bell Peppers, Green Onions, Pecans & Polenta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1065 ml chicken or vegetable broth; 6 cloves garlic; 3 green bell peppers; 1 small bunch green onions (scallions); 1 cup pecan halves; 1 ½ cups polenta (cornmeal); 1.02 kg raw peeled shrimp, fresh or frozen; 6 red bell peppers; black pepper; Cajun seasoning; cayenne pepper; extra virgin olive oil; salt

Cajun Shrimp Sauté with Bell Peppers, Green Onions, Pecans & PolentaCajun Shrimp Sauté with Bell Peppers, Green Onions, Pecans & Polenta — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1065 ml chicken or vegetable broth

6 cloves garlic

3 green bell peppers

1 small bunch green onions (scallions)

1 cup pecan halves

1 ½ cups polenta (cornmeal)

1.02 kg raw peeled shrimp, fresh or frozen

6 red bell peppers

black pepper

Cajun seasoning

cayenne pepper

extra virgin olive oil

salt

Instructions

In a medium saucepan, bring broth to a boil over high heat. Once boiling, reduce heat to low and gradually add polenta to the pan in a thin steady stream, whisking continuously, until incorporated. Cover and cook, stirring occasionally, until polenta is soft and creamy, 15-25 minutes.

Meanwhile, wash and dry the fresh produce.

Trim, seed, and medium dice bell peppers. Place in a large bowl.

Trim and cut green onions crosswise into thin pieces. Add half to the bowl with the bell peppers. (Reserve remaining green onions for serving.)

Peel and mince garlic. Add to the bowl and set aside.

If using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add bell pepper, green onion, and garlic to the pot. Cook, stirring occasionally, until starting to soften, 4-5 minutes.

Add shrimp and spices to the pot. Continue to cook, stirring occasionally, until shrimp are just opaque and starting to color, 3-4 minutes more.

Meanwhile, roughly chop pecans.

When the shrimp are done, add pecans to the pot and stir to combine. Remove from heat and cover to keep warm.

When the polenta is done, add oil, salt, and pepper to the pan, then stir to combine. If the polenta is too firm, add hot water, a few tablespoons at a time, until you reach a desired consistency. Remove from heat.

To serve, divide polenta between plates or bowls; top with shrimp sauté and reserved green onions. Enjoy!

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