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Hot Bird Polenta and Shrimp Recipe

  • Difficulty Easy
  • Time 1 hour
HOT BIRD POLENTA & SHRIMP // FISH FOOD

Hot Bird Creamy Polenta

Ingredients: 

  • 1 quart stock, chicken or veg
  • ¼ cup butter (1 stick)
  • 1 cup ground cornflour
  • 8oz cream cheese
  • 8oz shredded white cheddar
  • 1 tablespoon lemon zest
  • 1 tablespoon salt
  • ¼ cup Chad White’s Hot Bird Blend

Instructions:

  1. Heat stock and butter in a sauce pot over high heat until boiling.
  2. Slowly add corn flour while whisking until incorporated. Turn heat down to low and cover. Cook 20 minutes stirring occasionally. Add remaining ingredients and mix well. Serve hot.

Tip: 

Let cream cheese and cheddar sit out while you make this so they are easier to incorporate.

Andouille Turkey Ragu

Ingredients: 

  • 1 pound ground turkey
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, roasted and diced
  • 2 tablespoons tomato paste
  • 1 cup light beer
  • 2 tablespoons Jean-Paul Bourgeois Spicy Andouille Blend
  • 1 tablespoon salt

Instructions:

  1. Heat sauce pot over medium heat. 
  2. Add 1 tablespoon oil and brown turkey. After browned, about 5 minutes, remove and add 1 more tablespoon oil to sauce pot. 
  3. Add onions and saute for 5 minutes. Add garlic and bell pepper, saute for 2 minutes. Add tomato paste and andouille blend. 
  4. Cook 1-2 minutes. Add beer and salt. Cook until reduced and thick.

Lemon Pepper Prawns

Ingredients: 

Instructions:

  1. Combine Prawns, lemon pepper blend and salt in a bowl.
  2. Let sit for at least 30 minutes. Heat a cast iron pan over medium high heat or until very very hot.  Add oil and prawns. 
  3. Cook until slightly charred on one side (about 3 minutes). Flip prawns and add butter.
  4. Remove from heat and stir until butter is melted. Transfer to a bowl, peel and eat.
Shrimp and Polenta Recipe

Used in this Recipe

Spicy
New

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