Spicy Shrimp and Shiitake Mushrooms with Creamy Polenta
Author: Jackie Ourman
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
1 cup cornmeal, preferably medium grind
4 cups low sodium chicken or vegetable stock
2 oz shredded sharp cheddar cheese (about ½ cup)
3 tbsp olive oil, divided
2" piece of lemon grass stalk, tough outer edges removed and smashed with knife to release flavor
8 oz shiitaki mushrooms, sliced thinly
4 scallions, sliced thinly, white and light green divided from dark green
1 fresno chili, sliced thinly
1 lb large shrimp, tail off, cleaned and deveined
2 garlic cloves, minced
fresh lemon juice, to taste
salt and pepper, to taste
Instructions
Heat 4 cups of chicken or vegetable stock in a medium saucepan to boiling. Gradually whisk in cornmeal and bring to a boil. Reduce to simmering and whisk often, for about 15-20 minutes, until thickened and tender.
Remove polenta from fire and stir in grated cheese and sliced dark green part of scallions. Season with salt and pepper to taste. Serve shrimp in bowls over creamy polenta.
Recipe by Jackie Ourman at http://jackieourman.com/spicy-shrimp-with-shiitake-mushrooms-with-creamy-polenta/