We'd been out at our lake place for the past four days. The water out there is... different. It makes my hair do... strange things. I'd taken a shower the morning we left, so I didn't want to take another one the next day just to go to the grocery store, yet...
The hair remained...
Okay, truth be told I could have easily straightened my hair and gone to the store for something, but I decided I would create another one of my self-challenges and make something from what I already had.
Best decision ever.
BEHOLD!!! ONE OF THE BEST THINGS I HAVE EVER COME UP WITH!!!
Shrimp in Lemon Garlic Cream Sauce over Grilled Corn Polenta
(sounds pretty schmancy, huh? tastes like it too!)
This is grilled corn IN polenta, so technically it's a bbq dish. Just sayin'. Don't be intimidated.
Let us begin...
For the polenta -
2 ears fresh corn, shucked
4 C. chicken broth
1 C. polenta
1/2 C. Parmesan (I admit I used shaky cheese, but fresh grated would be so so much better)
Preheat grill. The temperature depends on what kind of grill you're using. I used my standard propane grill, all four burners on high. It just has to be really hot. Grill corn, rotating frequently, until browned grill marks appear... like this...
Remove from grill and cool until easily handled. Cut corn from cobs and set aside.
In a large sauce pan, bring chicken stock to a boil. Turn heat to low, whisk in polenta until thoroughly incorporated, and cover. Cook for 25 minutes, whisking every 5 minutes. Stir in cheese and corn thoroughly, cover, and set aside until the shrimp are done, about 5 minutes. It will set up quickly, so try to time it so the shrimp and polenta are finished at about the same time.
For the shrimp -
1 1/2 lbs. shrimp, shelled and deveined
6 slices bacon, diced
3 large cloves garlic, severely dealt with
1/3 C. green onions (about 6), sliced (a couple pinches reserved for garnish)
1 lemon, zested and juiced (you will need 1 tsp. of zest and 2 tbs. of juice, so that works out to about one small-to-medium lemon)
3/4 C. heavy cream (I never said this was diet-friendly... ha!)
large pinch of kosher salt
1/2 tsp. of your favorite hot sauce. I used Tapatio, and I would recommend Frank's, but Tabasco might have too much vinegar in it... that's up to your personal taste. Maybe cut back on the lemon juice if you use Tabasco... up to you.
In a large non-stick pan, fry bacon until crisp. Remove bacon to paper towels and drain all fat out of pan, except for what clings. Don't wipe out the pan. Return pan to medium heat, add garlic and green onions (remember to leave a little for garnish!), and saute for about 1 minute. Turn heat to medium-high and add shrimp. Saute until half done, about 2 minutes on each side. Remove to plate, scraping out as much of the garlic and green onion as possible. Return pan to stove and add cream, most of bacon (reserve a little for garnish), salt, hot sauce, lemon zest, and lemon juice. Bring to a boil and reduce by half until thickened, about 8 minutes. Add shrimp back into pan and boil until shrimp are cooked through and sauce has re-thickened.
Spoon polenta into shallow serving bowls (or whatever serving device you happen to have on hand) and spoon shrimp with sauce over. Garnish with reserved green onion and bacon. Eat and die happy.
