Tag: Creamy Polenta

Lemon-Garlic Shrimp and Creamy Polenta

Lemon-Garlic Shrimp and Creamy Polenta

Lemon-Garlic Shrimp and Creamy Polenta

Welcome to the first post on Serious Crust!

Tonight, I got home from work and after about an hour of lazing around the apartment, Jonah and I realized it was probably time to figure out what we were going to make for dinner. We had done a lot of cooking yesterday evening (recipes coming soon), and so were a little burnt out; We needed something easy and delicious.

Enter Lemon-Garlic Shrimp and Creamy Polenta: I handled the shrimp while Jonah did the polenta. I would say it took us between 20-30 minutes, and it tasted so good.

Lemon Garlic Shrimp and Creamy Polenta

Serves 2, with leftovers | 20-30 minutes

Ingredients

Lemon Garlic Shrimp

1 Tbl butter
3/4 lb shrimp, peeled and deveined, tails intact
2 cloves garlic, finely chopped
a pinch of chili powder (we had some leftover from last night’s meal, but you can also use cayenne or paprika)
Juice of 1/2 a lemon
1 Tbl chopped parsley

Creamy Polenta

1 tube polenta (you know, those weird looking things at the grocery store)
a little bit of: milk, parmesan cheese, salt, pepper

Instructions

Lemon Garlic Shrimp

Season shrimp with a little salt and pepper. Melt butter in a pan over medium-high heat. Add shrimp, garlic, and chili powder. Cook until shrimp are pink on both sides, about 4 minutes. Don’t overcook them! They can get dry really quickly, so keep an eye on them. When they’re cooked right they’re really juicy and tender instead of chewy. When the shrimp are cooked, put them on a plate to the side. Turn heat down to low, add lemon juice, parsley, and a tablespoon of water and stir. Add shrimp back into the pan to coat it in the sauce.

Creamy Polenta

Put polenta in a pot, cook on medium heat. Add other ingredients until you like the consistency and flavor. Easy, no?

Serve together!