Red Pepper Shrimp & Polenta
Prep Time
10 mins
Cook Time
30 mins
Course: Main Course
Keyword: easy dinner ideas, spicy
Servings: 4 servings
Author: Ella
  • 1 pound large shrimp
  • 1 bunch of fresh asparagus
Butter Compound:
  • 1 stick cold butter, cubed
  • 3-4 cloves garlic, minced
  • 2 serrano peppers
  • 2 teaspoons smoked paprika
  • teaspoons ancho chile powder
  • Zest from 1 lime
  • 1 jar (12 ounces) roasted red peppers
  • 2 cups stone-ground cornmeal
  • 1 cup asiago, freshly grated
  1. Place the butter, garlic, serrano peppers, smoked paprika, ancho chile powder and lime zest in a food processor bowl. Pulse into a paste. Set aside until ready to use.
  2. Next, clean out the food processor bowl and place the roasted red peppers in a food processor and puree until smooth.
  3. In a medium saucepan bring 8 cups water and the puree to a boil. Slowly whisk in the cornmeal. Reduce heat to medium-low and simmer, stirring continuously for 2 – 3 minutes. Let cook for 35 minutes stirring often. When the polenta is pulling away from the pan add the asiago cheese and 2 tablespoons of the butter compound.
  4. Meanwhile, snip any tough ends from asparagus. Bring a pot of salted water to a roiling boil and add the asparagus. Boil for 3 – 4 minutes, or until the asparagus is tender. Drain in a colander and place asparagus in a bowl of ice water.
  5. Heat a medium skillet over medium-high heat; add 3 – 4 tablespoons of the butter compound and swirl until melted. Add the shrimp and brown on both sides, about 3 – 4 minutes. Once the shrimp are cooked, turn off the heat and add 2 tablespoons of the butter compound. Toss and let melt.
  6. Serve immediately.