Shrimp and Polenta | Fed & Feral Cookbook (Patreon)

Been a second since I've done a Fed and Feral... Unfortunately, no audio to accompany this one as I made this a couple weeks ago, but definitely need to share this recipe.

I'll save you the long story of when I first discovered my love for shrimp and just give a quick little taste of why I made this. Polenta is a first for me, but it came in one of those ready-cook packages which made it super easy. I was craving something homey and Italian. Had some frozen shrimp and that polenta and whipped this together late one night. Super easy to make. Only takes an hour.

Garlic Butter Shrimp Over Polenta Cakes

Ingredients

• 8 jumbo shrimp (if frozen, defrosted prior0

• Pre-cooked polenta

• 3 garlic cloves, chopped finely

• 2 TBS butter (I used plant-based)

• Juice of 1/2 a lemon

• 1/4 cup white wine

• Salt and pepper to taste

• 2 TBS fresh chopped parsley

• Olive oil

1. Get a medium pan heated on medium-low. Add about 2 TBS of olive oil and heat until fragrant.

2. Pat those shrOMps dry. Dry shrOMps = better sear. Sprinkle with salt and pepper.

3. Add those shrOMps to the pan and let cook UNTOUCHED (touch deprive those shrimpies) for 3 minutes, or until you see that sweet pink color creep up on the edges.

4. At the same time, cut that polenta loaf into thick slices. Heat another pan on medium-low. Bit of earl, throw them in to start toasting them.

4. Flip the Shrimp. Hopefully they got some niceeeeeee color on the one side. Once flipped, throw that butter and garlic in. Baste them if you may. I'll allow it.

5. Flip the cakes, time for some doin on the backside.

6. Deglaze the shrimp pan with your white wine and let it cook off until you no longer smell the alcohol. Squirt (unnnhghhh) that lemon juice in. Off the heat, add parsley.

7. To plate. Sit those ender cakes down. Throw your shrimp on top and glaze your cummy-looking sauce on it. Enjoy.

Let me know if you make this or have any questions!