Recipe: Tasty Brad's shrimp and creamy polenta breakfast

Brad's shrimp and creamy polenta breakfast. Serve shrimp over polenta and garnish with remaining green onion greens. Made with fresh shrimp, spicy tomatoes and creamy cheesy polenta. Grits/polenta, do you think they are the same?

Cook over medium heat until hot. Pour polenta into boiling mixture in a steady stream, whisking constantly. Continue to whisk until polenta thickens, approx. You can cook Brad's shrimp and creamy polenta breakfast using 20 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Brad's shrimp and creamy polenta breakfast

1. It's of For the shrimp.
2. It's 1 lb of lg shrimp, peeled, deveined, & butterflied.
3. Prepare 2 tbs of butter.
4. Prepare to taste of Cajun seasoning.
5. Prepare 1/4 cup of white wine.
6. You need Squeeze of lemon juice.
7. It's of For the polenta.
8. Prepare 1 of small onion, chopped.
9. You need 1 of jalapeño, deseeded, and minced.
10. Prepare 1 clove of garlic, minced.
11. You need 1 cup of fine ground cornmeal.
12. You need 3 cups of water.
13. It's 1 cup of whole milk.
14. Prepare 3 tsp of granulated chicken bouillon.
15. You need Touch of Cajun spice.
16. Prepare 1/2 cup of shredded cheddar cheese.
17. You need of Other ingredients.
18. It's 4 of eggs.
19. You need of Louisiana hot sauce.
20. It's of More shredded cheddar cheese to put on top of polenta.

This shrimp and polenta recipe was the backdrop for a recent dinner with our friend Leah. She's a dear, vibrant soul who has known us since before The shrimp, tomatoes, garlic and a bit of parsley are spooned over creamy polenta, basically a fancy Italian version of grits. Breakfast recipes: Satisfyingly creamy pudding and polenta dishes. In the morning, you want something that goes down easy, takes minutes to prepare and tastes great.

Brad's shrimp and creamy polenta breakfast instructions

1. Heat a large heavy bottomed pot. Add a touch of oil. Saute on medium low heat onion, jalapeño, and garlic until onions become translucent..
2. Meanwhile, heat a LG non stick frying pan on medium heat. Add butter. When butter clarifies, add shrimp and Cajun spices. Saute 1 1/2 minutes. The butter will brown. Stir constantly. Add wine and lemon juice. Reduce liquid almost completely. Remove shrimp to a bowl and pour all of the pan sauce over the top. Wash pan to reuse..
3. Once onion is sweated out, add water, milk, cajun spice, and chicken bouillon to the pot. Slowly bring to a boil..
4. While this is happening, fry 2 eggs to your liking. I go Sunnyside up so the yolk soaks down onto the polenta..
5. When pot is boiling slowly whisk in cornmeal. Stir constantly until polenta is soft and smooth without lumps..
6. Plate polenta. Top with more cheese. Arrange shrimp around the outside. Top with eggs. Add hot sauce if desired. Serve immediately. Enjoy..

These two breakfast recipes fit the bill. This Italian-style, "shrimp and grits" approaches the popular pairing from a Mediterranean point of view with tomatoes and herbs instead of cheese If the polenta has thickened/firmed up too much in the interim, stir in the reserved boiling water, a few tablespoons at a time, to make it smooth and soft again. When the polenta begins to pull away from the pot, it's done and ready for you to stir in the butter and Parmesan cheese. Polenta is delicious on its own. A big bowl of this cheesy polenta makes a cozy breakfast on a winter morning or a soothingly simple lunch—try it with a little.