Polenta and Shrimp seem to be very difficult to make. But in fact, it's just sautéed shrimps in a savory and sweet tomato medley sauce over grits. People who haven't tried grits have a subtle corn flavor and tend to have a neutral taste, making them a wonderful base. It's pretty damn delicious. If you don't eat seafood or meat, swap out Shrimp for cauliflower, broccoli, bell peppers, and zucchini. If you feel like you want to convert it to a meat version, add spicy sausage, sliced steak or grilled chicken breast for a complex and gratifying flavor. I started making my version of polenta and Shrimp several years ago when I lived in New York, where this heavenly place called Root & Bone. I went there almost every two weeks and I was craving their polenta and Shrimp. Being a canna chef for years, I decided to make it with my twist. Turns out, it was easy!
Time: 1 hour
Potency per serving: 7.5 mg
What you will need:
1 pound tiger shrimp, cleaned and deveined
1 teaspoon cayenne pepper
2 cups water
1 cup corn grits
Half cup milk, plus more as needed
3/4 stick butter, divided
1 cup shredded sharp cheddar cheese
2 teaspoons cannabutter or cannabis-infused
3 cloves garlic, chopped
Half red onion, chopped
1 cup cherry tomatoes
1 bunch of green onions, chopped
Half cup white wine or rice wine vinegar
Before you start, here's a tip for how to peel and devein a shrimp:
To peel a shrimp, cut and pull the head and legs off. Use your thumb to help release the shell from the meat, starting where the head was attached. You can leave the last piece of the tail end for presentation. To devein a shrimp, use your knife to make a shallow incision down the back of the Shrimp. Use the tip of your knife to lift the Shrimp and release it from the meat slowly.
Mix the Shrimp with cayenne, salt, and pepper in a medium bowl.
Bring two cups of water in a saucepan to boil. Add the grits. When the mixture is boiled again, turn to a low simmer.
Add salt, pepper, milk, and 3/4 stick of butter, and stir frequently. Sprinkle in shredded cheese. Keep stirring to avoid mixture clumping. Add more water or milk if necessary until grits come to a creamy consistency. Low simmer for 10 minutes. Remove saucepan from heat. Let cool.
To a skillet over high heat, add the cannabutter or canna oil along with the remaining butter. Add the red onion, garlic, chopped green onions, and tomatoes. Sautee until the onion is soft.
Add white wine and vinegar to the mixture. Stir the mixture, then add the devein Shrimp. Turn skillet to high heat for about 1 minute.
Once the shrimp meat turns white, mix the tomatoes and wine for 3 to 5 minutes.
Polenta and Shrimp is a southern specialty, sometimes called breakfast shrimp. With a canna twist, this dish is a great choice anytime your company's coming. It's down-home comfort food at its finest.