Cajun Shrimps with Honey Glaze & Cheesy Polenta
August 17, 2024 by Kimberly
Indulge in a cozy, Southern-inspired meal that’s all about comfort. Juicy shrimp, sweet honey glaze, and creamy, cheesy polenta come together for a dish that feels like a warm hug.
40 MINUTES
EASY
OMNIVORE
US AMERICAN
969 PER PORTION
COMFORT FOOD
EVERYDAY
DINNER
AUTUMN
WINTER
ABOUT THE RECIPE
Get ready to treat yourself to a deliciously comforting meal that’s sure to become a favorite in your home. This dish brings together tender cajun shrimp with a sweet and spicy honey glaze, paired perfectly with creamy, cheesy polenta. It’s the kind of meal that feels fancy, but it’s surprisingly easy to make. Whether you’re cooking for a special occasion or just a cozy night in, this dish hits all the right notes.
How to serve
Serve this dish fresh out of the pan, with the shrimp nestled on top of a generous scoop of polenta. For a little extra flair, garnish with fresh herbs like parsley or cilantro, and a wedge of lemon on the side to squeeze over the shrimp. It’s great as a stand-alone meal, but you can also pair it with a crisp salad or some sautéed greens for a complete dinner experience.
How to store
If you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. Reheat the shrimp and polenta separately in the microwave or on the stovetop, adding a splash of water or broth to keep the polenta creamy.
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Cajun Shrimps with Honey Glaze & Cheesy Polenta
- Total Time: 40 min
- Yield: 4 1x
Description
Recommended Equipment
- medium-sized pot
- bowl
- small bowl
- grater
- sharp knife
- cutting board
- large pan
Ingredients
SHRIMPS
- 800 grams jumbo (21/25 count) shrimp, peeled and deveined, thawed if frozen
- 4 tbsp cajun seasoning
HONEY GLAZE
- 4 tbsp honey
- 1.5 tsp Dijon mustard
- 4 tbsp mango oil
- 3 garlic cloves
- 1 red chili
- 1/2 tsp cayenne pepper
- 1/2 tsp oregano
- 2 tbsp butter
- 2 tbsp parsley
CHEESY POLENTA
- 200 grams polenta
- 750 milliliters beef stock
- 250 milliliters full-fat milk
- 50 grams butter
- 200 grams heavy cream
- 100 grams cheddar
- 100 grams parmesan
- 1 tsp garlic powder
- 1/2 tsp white pepper
- pinch nutmeg
- juice of half a lemon
- 1/2 tsp salt
TOPPINGS
- mango oil
- parsley
Instructions
- In a medium-sized pot, bring the beef broth and milk to a simmer over medium heat. Add the polenta and stir well. Reduce the heat to low and let it simmer for about 15 minutes.
- Rub the shrimp with Cajun seasoning in a bowl and set aside at room temperature.
- For the honey glaze, melt the butter in a small bowl. Peel the garlic cloves and grate them into the butter. Slice the chili into thin rings and add them to the garlic butter. Chop the parsley and add it to the bowl along with all the other glaze ingredients. Set aside.
- Remove the polenta from the heat and add the cream and milk, stirring until everything is well combined. Next, add the butter, salt, grated cheddar, grated parmesan, garlic powder, white pepper, nutmeg, and lemon juice. Stir until the cheese has melted and the mixture is smooth and creamy. Cover the pot with a lid and set it aside on the turned-off stove.
- Now, heat a large pan and sear the shrimp with a bit of mango oil for 1 minute on each side. Pour the honey glaze into the pan and let it simmer with the shrimp for 2-3 minutes. Remove the pan from the heat.
- To serve, first spoon the polenta into deep plates, then place the shrimp in the center. Top with a bit of mango oil and fresh parsley.
- Cook Time: 40 min
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