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+ servings

Spiced Shrimp and Creamy Polenta with Fried Egg

Prep Time35 mins
Cook Time35 mins
Total Time1 hr 10 mins
Course: Breakfast, Main Course
Cuisine: American
Servings: 4 people
Calories:

Ingredients

Shrimp Marinade

  • ½ # shrimp 26/30 count
  • 6 cloves garlic minced
  • 1 shallot minced
  • 2 teaspoons dried cilantro
  • ½ tsp paprika
  • ½ tsp tomato powder
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup olive oil

Polenta

  • ¼ # bacon small diced
  • 3 green onions
  • 1 ear corn
  • ½ cup polenta
  • 3 cloves garlic minced
  • 1 shallot minced
  • 1 cup milk
  • 1 cup cream
  • ½ cup parmesan shredded

Assembly

  • 4 eggs
  • Marinated shrimp
  • Creamy polenta
  • ¼ bunch cilantro
  • Reserved crispy bacon
  • ¼ cup shaved parmesan

Instructions

Shrimp Marinade

  • Mix all marinade ingredients together, until well combined. Add shrimp and coat well. Allow to marinade for at least 30 minutes.

Polenta

  • Preheat oven to broil and line a sheet pan with parchment paper. Dress onions and corn with olive oil and season with salt and pepper. Place sheet pan in oven and toast green onions until charred, about 5 minutes, turning each one over at 2 minutes. Continue to broil corn until tender, about 20 minutes total.
  • Once the corn is tender and cool enough to handle, cut kernels off of the cob and cut up the green onion.
  • Bring a medium skillet to heat and render bacon until crispy. Drain and set aside.
  • Bring a 4 cup sauce pot to heat over medium heat. Add a touch of oil and saute shallot and garlic until translucent, about 4 minutes. Add polenta and toast for about 2 minutes, stirring constantly.
  • Add the cream and milk to polenta and stir frequently, making sure to remove polenta from edges and bottom of the pot. Keep stirring until polenta is thick, smooth, and creamy.
  • Add in parmesan, corn, green onions and bacon (set some bacon aside for garnish). Adjust seasoning.

Assembly

  • Bring a medium sized skillet to heat over medium high heat. Heat a touch of olive oil in the pan and cook the shrimp, about 3 minutes total and flipping shrimp when pink. Remove from heat and reserve on a paper towel lined plate.
  • Bring an egg pan to heat over medium heat and add eggs. Season with salt and pepper and cook until desired doneness.
  • To plate, place creamy polenta on the bottom, top with shrimp and fried egg. Garnish with crispy bacon, shaved bacon, and cilantro leaves.