Black Magic Blackened Shrimp and Polenta
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Modern American
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Creamy polenta. Butter. Parm. Black Magic–blackened shrimp with a squeeze of lemon and a little char that hits first. Warm, smoky, rich, and just spicy enough to make you go back in for one more bite you don’t need—but absolutely deserve.
Author:Chef Ryan Weibe
Ingredients
- 1 lbs of peeled and deveined shrimp
-
1 1/2 tbsp Spiceology’s Black Magic seasoning
- Olive oil, as needed
- 1 lemon
- 2 cups of chicken or vegetable stock
- 1/2 cup milk
- 1/2 coarse cornmeal
- 2 tbsp butter
- 2 tbsp parm, plus more for garnish
- Parsley and cherry tomatoes for garnish.
Directions
- In a medium pot, bring your stock and milk with a pinch of salt to a boil. Whisk in your cornmeal to avoid clumping and cook on low heat for 20 mins, adding a small amount of stock if it starts to get a bit dry. Once cooked add in your butter and Parmesan. Set aside
- In a medium bowl, add your shrimp, a glug of olive oil and your Black Magic seasoning, mix.
- Heat a large pan over medium heat with some oil. Add your shrimp and 1/2 a lemon and blacken (not burn) on both sides, roughly 4-5 mins of cooking total.
- Plate your polenta and add your shrimp on top, garnishing with more parm, parsley, cherry tomatoes sliced and a sprinkle of black magic for a quick bowl of warmth.
Recipe Video
Recipe Note
Finish the polenta with a small splash of the same stock you cooked it in right before serving. It loosens the texture and wakes everything back up—creamy, glossy, and restaurant-smooth without adding more fat.
