Shrimp & Polenta Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 cup whole milk to a gentle simmer with 1 tsp salt and 1/2 tsp black pepper over medium heat.

Add polenta gradually

Slowly whisk in 1 cup polenta in a steady stream to avoid lumps. Reduce heat to low so the mixture maintains a gentle simmer.

Cook polenta

Cook, stirring frequently (every 1–2 minutes), until thick, creamy, and the grains have softened, about 20–25 minutes for coarse polenta. If it becomes too thick, add up to 1/2 cup additional hot water or milk to reach desired consistency.

Finish polenta

Remove from heat and stir in 2 tbs unsalted butter and 1 tbs grated Parmesan until melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed. Keep covered and warm while preparing shrimp.

Prepare shrimp

Pat 1 lb shrimp dry with paper towels. In a bowl toss shrimp with 1 tbs Cajun seasoning and 1 tsp smoked paprika; set aside for 5 minutes to absorb flavors.

Cook chorizo

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add 4 oz crumbled chorizo and cook, stirring and breaking up, until browned and some fat has rendered, about 4 minutes. Use a slotted spoon to transfer chorizo to a plate, leaving fat in the skillet.

Sauté mushrooms and garlic

To the same skillet with chorizo fat, add remaining 1 tbs olive oil if needed. Add 1 cup sliced mushrooms and a pinch of salt; cook without stirring for 2 minutes to get color, then stir and continue until browned, about 3–4 minutes. Add 3 cloves minced garlic and cook until fragrant, about 30 seconds.

Cook shrimp

Push mushrooms to the side, increase heat to medium-high, add the seasoned shrimp in a single layer. Cook undisturbed 1–1.5 minutes per side until pink and just cooked through. Return the cooked chorizo to the pan, toss with shrimp and mushrooms.

Finish with butter, scallions, lemon, and chili oil

Remove skillet from heat and stir in 1 tbs unsalted butter, the zest and juice of 1 lemon, 2 tbs sliced scallion whites/greens (reserve some green tops for garnish), and 2 tbs chili oil. Taste and adjust salt and pepper (about 1 tsp salt and 1 tsp black pepper total used across components).

Spoon a generous portion of creamy polenta onto warm plates or into a shallow bowl (about 1 to 1 1/4 cups per person). Top with a portion of the Cajun shrimp, chorizo, and mushrooms mixture.

Drizzle with an extra 1 tbs chili oil if desired, sprinkle with chopped parsley and reserved scallion greens, and serve with lemon wedges alongside for additional brightness.

Serve immediately so the shrimp remain tender and the polenta stays creamy.