Spicy Grilled Shrimp Over Polenta With Chimichurri & Passion Fruit Balsamic Sauce
Autumnal chills call for all kinds of warmth; snuggly sweaters, fluffy blankets, cozy socks, and comforting food to promptly make you drowsy and one with all the warm, mushy things you’ve surrounded yourself with.
INGREDIENTS
GROUP A: SHRIMP
120g jumbo shrimp, de-shelled & de-veined
¼ tsp each - ground cayenne pepper, ground cumin, salt, ground pepper, onion powder, & garlic powder
¼ tsp hot sauce (like Cholula)
½ tsp Old Bay seasoning
½ tsp lemon juice
GROUP B: POLENTA
¼ cup medium stone-ground cornmeal
1 cup water
¼ tsp salt
½ tsp olive oil
Flakey parmesan cheese
GROUP C: CHIMICHURRI
1 medium shallot
5 large garlic cloves
1 tbsp lemon juice
2 tbsp white wine vinegar
1 tsp red chili flakes
½ tsp salt
¼ tsp ground black pepper
1/3 cup + 1 tbsp olive oil
Handful of fresh parsley & cilantro each
GROUP D: PASSION FRUIT BALSAMIC
2 tsp butter
1 tbsp each – balsamic vinegar, water, lemon juice, & olive oil
½ tbsp + 1 tsp passion fruit syrup (I used this one!)
method
Shrimp - Mix hot sauce, lemon juice, & all the spices to form a paste. Coat shrimp properly. Set aside to marinate. Pan-sear in a skillet or grill in a grill pan on medium-high heat for about 30 seconds each side, till shrimp is soft, but properly cooked.
Polenta – Blitz the cornmeal in a blender till it is a fine powdery consistency. This helps cook it a lot faster. Boil the 1 cup water till it is simmering. Slowly sift in the blitzed cornmeal, little by little, constantly whisking the water mixture as you do. Add all the cornmeal, salt, olive oil, & cheese, all the while constantly stirring. Smooth down to a paste in a blender to make it a creamy consistency.
Chimichurri – Add everything except the oil, parsley, & cilantro to a blender and keep pulsing till a thick, chunky paste is formed, with very tiny bit-like pieces of garlic and onion in it. Add the herbs and oil, and pulse only up to a point where the herbs are chopped enough, and the mixture comes together as a thick, spreadable paste.
Passionfruit Balsamic – Warm the butter in a skillet. When it starts to sizzle, add in the balsamic vinegar, olive oil, & passion fruit syrup. Stir continuously on low heat for a minute, till the sauce is browned. Transfer to a small bowl, add water & lemon juice, and mix well to form a runny sauce. Plate up! Ladel polenta onto a plate and serve the shrimp over it. Top with chimichurri, and a healthy drizzle of the passion fruit balsamic. Eat while warm!
This is a sponsored post, courtesy of Real Infused Exotics.