Spicy shrimp over creamy polenta

Step 1/4

• 30 ml olive oil
• 1½ tbsp Sriracha
• ½ tsp Worcestershire sauce
• 1 tsp honey
• 250 g shrimp
• salt
• pepper

• mixing bowl
• plastic wrap
• rubber spatula

Mix together olive oil, Sriracha, Worcestershire sauce, and honey. Season with salt and pepper, then add shrimp and toss to coat. Cover with plastic wrap and let marinate in refrigerator for at least 1 hour.

Step 2/4

• wooden spoon
• large skillet with lid

Heat a large skillet over medium-high heat and add shrimp. Cook for approx. 2 – 4 min. until shrimp turn pink and remove from heat.

Step 3/4

• 200 g crushed tomatoes
• 1 cloves garlic (crushed)
• salt

• mixing bowl

Transfer shrimp and their juices to a bowl, then add crushed tomatoes to the skillet, along with garlic and salt to taste. Cook over medium heat until hot. Turn heat down to low, return shrimp to skillet, and cover while you cook polenta.

Step 4/4

• 235 ml water
• 235 ml whole milk
• 60 g polenta
• ½ tsp salt
• 20 g butter
• 15 g cheddar cheese (grated)
• 10 g parsley (chopped)
• salt
• black pepper

• wooden spoon
• whisk
• medium, heavy-bottomed pot
• cutting board
• knife

To cook polenta, bring water and milk to boil in a small saucepan; add salt. Pour polenta into boiling mixture in a steady stream, whisking constantly. Turn down heat to low. Continue to whisk until polenta thickens, approx. 3 – 5 min. Remove from heat and stir in butter, cheese, and salt and black pepper to taste. Serve shrimp and tomato mixture over a bed of polenta. Garnish with fresh parsley.

Enjoy your meal!