Bringing the Bayou Home: Creole Shrimp and Polenta Recipe

by
2 mins read

In July, I visited Louisiana and hit the highway to head out to the city of Houma, the heart of Cajun country.  While I was there, I did what any self-respecting foodie would do–I bought a suitcase full of authentic spices, hand-blended and packaged right on the bayou.  Filé powder, Creole seasoning (used in this recipe), seafood boil–you name it, I bought it.

All those wonderful, aromatic spices have been collecting dust on my spice rack since I returned.  Truthfully, I really didn’t need everything I purchased, but who could pass up those spice blends?

So, in this recipe I put some of those seasonings to good use to create a sublime rendition of the treasured classic shrimp and grits.  I will warn you, though; this recipe is a bit time-consuming and labor-intensive but the results are well worth the elbow grease.

Creole Shrimp and Polenta

(as adapted from a recipe by Emeril Lagasse)

Ingredients (for the shrimp and sauce):

3 pounds large Gulf shrimp, in their shells

2 tablespoons Creole seasoning

Cracked black pepper

2 tablespoons olive oil

¼ cup chopped onions

2 tablespoons minced garlic

3 bay leaves

3 lemons, peeled and sectioned

2 cups water

½ cup Worcestershire sauce

¼ cup dry white wine

¼ teaspoon salt

2 cups heavy cream

2 tablespoons butter

1 tablespoon chopped chives

1 tablespoon chopped parsley

Directions:

1.  Peel the shrimp, leaving only their tails attached.  Reserve the shells and set aside.  Using a sharp paring knife, split the back of the shrimp and remove the vein.  Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper.  Use your hands to coat the shrimp with the seasonings.  Refrigerate the shrimp while you make the sauce base.

2.  Heat 1 tablespoon of the oil in a large pot over high heat.  When the oil is hot, add the onions and garlic and sauté for 1 minute.  Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper.  Stir well and bring to a boil.  Reduce the heat and simmer for 30 minutes.  Remove from the heat, allow to cool for about 15 minutes.  Strain into a small saucepan.  There should be about 1½ cups.  Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes.  Makes about 4 to 5 tablespoons of sauce base.

3.  Heat the remaining 1 tablespoon of oil in a large skillet over high heat.  When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes.  Add the cream and all of the sauce base.  Stir and simmer for 3 minutes.  Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce.  Remove from the heat.  Spoon a large ladleful of polenta into a shallow bowl; mound shrimp on top.  Spoon  the sauce over the shrimp and around the plate.  Garnish with chopped chives and parsley.

_________________________

Ingredients (for the polenta):

2 cups of water

1 cup of chicken stock

1 teaspoon of salt

1 cup of corn meal

Directions:

1.  Add 1 cup of water and 1 teaspoon of salt to a large saucepan. Whisk in 1 cup of corn meal.

2.  In a small pot, mix 1 cup of water and 1 cup of chicken stock over high heat; bring to a boil.  Add boiling water/stock mixture to cornmeal. Heat the mixture on medium heat, stirring constantly for 15-20 minutes, or until desired consistency is reached; serve hot with shrimp.

Leave a Reply

Your email address will not be published.

About

Welcome to PALATE, your ultimate destination for the modern woman with a passion for food, travel, and lifestyle content. We're here to inspire and provide you with curated culinary experiences, breathtaking travel destinations, and empowering lifestyle stories.

Follow Us

Most Popular

Popular

3

What to Eat & Drink in Costa Rica

Nestled between Nicaragua and Panama, Costa Rica is a Central American country that draws heavily on culinary staples from Latin America yet…

Authors

Previous Story

Below the Mason-Dixon: Southern Chocolate Tart Recipe

Next Story

So Long Summer: Curried Carrot Soup Recipe

Latest from Blog

New York City’s Hottest Drink is…Illegal

The most sought-after cocktail in New York City is not available in any bar. It’s an unlicensed street drink whose creator, a local entrepreneur, is looking to go legit. I caught up with Amseshem Foluke to get the whole story… The day had barely dawned, but the phone’s alarm wailed,…
Sexmuseum Amsterdam

Unusual Museums Around the World

I’ve always been drawn to obscure things; I’ve never been attracted to the normal or what the cool kids were doing. In particular, I enjoy the unusual and the macabre—blame it on an enduring love of the works of Edgar Allan Poe—and I always seem to seek out bizarre and…

10 Things to Do in Havana, Cuba

For most Americans born after the 1958 embargo, Cuba has remained an island of mystery even though it’s only 105 miles off the shore of Key West, Florida. We know very little of Cuba–perhaps only the 3 c’s–Communism, cars, and cigars, but the destination is so much more than that. The island is…

The Famous Peach Liqueur of Cochem, Germany

Germany’s Mosel Valley is dotted with lush greenery, storybook castles, and endless stretches of vineyards and it is also the place where I decided to search for a bit of calm during a whirlwind tour of Europe last summer. I found myself in the little town of Cochem–the epicenter of…
Empty spa pool aboard Viking river cruise ship

Indulge in a Snowy Nordic Spa Bath Aboard This Cruise Line

There is so much to be admired about a travel company’s commitment to going above and beyond expectations, and unique amenities certainly top the list (especially a Nordic spa bath). As its name implies, Viking prides itself on its Scandinavian roots and goes above and beyond to offer guests educational…
GoUp