Spicy Shrimp and Shiitake Mushrooms with Creamy Polenta
Prep time: 
Cook time: 
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Serves: 4
  • 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
  1. 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.
  2. While polenta is cooking, heat oil in a large skillet over medium-high heat. Add lemongrass, mushrooms, white and light green parts of scallions and sliced fresno chili. Season with salt and pepper and sauté, tossing occasionally, for about 5-7 minutes, or vegetables are browning at edges. Add remaining Tbsp olive oil, shrimp, garlic, salt and pepper and toss occasionally, until shrimp is pink and just cooked through, about 4-5 minutes more. Discard lemongrass, dress shrimp with fresh lemon juice and additional salt and pepper, to taste.
  3. 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/