Description
Recommended Equipment
- medium-sized pot
- bowl
- small bowl
- grater
- sharp knife
- cutting board
- large pan
Ingredients
Units Scale
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
