Wednesday, February 2, 2011

Shrimp with Roasted Corn and Poblano Polenta

Yesterday meteorologists throughout the Midwest had their dreams come true. "Blizzard 2011" hit and brought Chicago a lovely 20 inches of snow, thunder, lightening, and tsunami style waves along Lake Shore Drive. The upside of the snowstorm was that I got a snow day!!! This never happens in Chicago, I thought for sure I would be braving the 50 mile an hour winds and trekking to school today but thankfully they closed the schools. Not only have I been incredibly productive today: finished lesson plans for next week, did my taxes, and started a paper that's due next week, but I had time to cook dinner last night! 

With minimal groceries in my house and zero desire to run to the grocery store my options were a bit limited. I googled the few ingredients that I had in my house and stumbled upon a recipe for Shrimp with Roasted Corn and Poblano Polenta. This dish was incredibly fast and tasted great. I love polenta but if you aren't a big fan you could use arborio rice and make risotto instead.

Spicy Shrimp with Roasted Corn and Poblano Polenta
** from Elly Says Opa blog
print recipe

Serves 2
Prep/Cook Time: 20 minutes

8 oz shrimp, peeled and deveined
1 poblano pepper
3/4 cup roasted corn
2 tsp. butter
1 clove garlic, minced
2 cups chicken broth (may want to add extra if you want a thinner consistency)
1/4 tsp. paprika
1/2 cup yellow cornmeal
1/4 cup cheddar or Monterey jack cheese
salt and pepper
1 tsp cumin
1 tsp cayenne papper
1 tsp chili powder

Preheat broiler, one heated broil poblano pepper and corn on a baking sheet for about 4 minutes. Flip the poblano pepper and roast for another 4-5 minutes or until the skin of the poblano is blistery and black.  Put in the poblano pepper in a bowl and cover with plastic wrap.  Once cooled, peel and dice.

Heat the butter in a small saucepan over medium heat  Add the garlic and stir until just fragrant.  Stir in the chicken broth, paprika, and salt and pepper to taste; bring to a boil.  Slowly whisk in the polenta – it will absorb the liquid almost immediately.  Add the diced poblano and corn.  Reduce the heat to low and continue to simmer, stirring frequently, until cooked, about 10-15 minutes.

While polenta is simmering, heat a skillet over medium-high heat and spray with PAM cooking spray. Once the skillet is hot, add the shrimp. Season shrimp with cumin, cayenne pepper and chili powder. Saute till done, about 3 minutes. 

Remove the polenta from the stove and stir in the cheese and reseason if necessary.  Spoon polenta into bowls and top with sauteed shrimp.

1 comment:

K said...

The fact that these are the ingredients you had on hand for the blizzard truly speaks to your culinary genius!