Recipes

Smoked Polenta with Shishito Peppers and Grilled Shrimp

This recipe is perfect for absorbing a summer bounty of peppers. Substitute the blistered shishito peppers for your favorite sweet pepper to compliment the deep flavor of the smoked polenta. 

Ingredients

1 pound shrimp, deveined
1 tbsp lemon zest
2 garlic cloves, minced
glug of olive oil
1 cup Granor Smoked Yellow Corn Polenta
1 cup shishito peppers
glug of neutral oil
salt, to taste

Method

  1. In a large bowl combine shrimp, lemon zest, garlic, and a glug of olive oil. Let marinate while you prepare the polenta.
  2. Bring 4 cups of water to a rolling boil
  3. Whisk in the polenta and a tsp of salt
  4. Return to a boil and then remove from the heat and cover letting the polenta sit and rehydrate on the back of the stove until tender, about 40 minutes
  5. While polenta is resting, in a large pan, heat a glug of neutral oil over medium high heat, once hot blister shishito peppers until charred all on sides. 2-3 minutes.
  6. Remove peppers from pan, slice in half lengthwise and remove the seeds. Transfer to a blender.
  7. Puree peppers until smooth, adding a splash of water if needed. Transfer to small bowl, set aside.
  8. Once most of the liquid has been absorbed into the polenta, stir in shishito puree, adjusting amount to desired spice level. Add salt to taste.
  9. Heat a cast iron pan or grill on medium high.
  10. Cook shrimp for 2-3 minutes on each side or until the flesh is opaque. Salt to taste.
  11. Divvy the polenta into serving bowls and top with the grilled shrimp to serve.