Spicy Harissa Shrimp Over Creamy Polenta
Difficulty: Easy | Makes: 3 Servings
The ultimate recipe to transition into the spring season! Discover the bold and delicious flavors in this easy-to-make recipe from The Bold Appetite.
For the Harissa Shrimp
1 pound shrimp, de-shelled and de-veined
3 tablespoons Roland Harissa Red Chili Spread, separated (available on Amazon)
5 tablespoons butter
1 tablespoon Roland® Olive Oil
8 garlic cloves, minced
1 shallot, minced
1 cup chicken broth
1/4 cup cilantro, minced
2 tablespoons fresh mint roughly chopped
For the Creamy Polenta
Milk or chicken broth, amount will vary
1/4 cup heavy cream
1 tablespoon butter
4 oz white cheddar cheese freshly grated
Directions
Prep the shrimp by peeling and deveining. If starting with frozen make sure they are fully defrosted before cooking. Pat dry
Once cleaned and dry, season with a generous pinch of salt, 1 teaspoon of olive oil, and 1 tablespoon of harissa. Toss to coat and place on the side
In a large pan over medium-low heat, melt the butter and add 1 tablespoon of olive oil. Once melted and hot, add the garlic and shallot, and cook for 1-2 minutes until soft and fragrant, but not brown
Add in the harissa and cook for an additional minute
Add in the shrimp. Cook time will vary on size. Medium-large shrimp approx. 2 minutes on each side where as jumbo shrimp will be closer to 3-4. You are looking to par cook them. Do not overcook
Add in the chicken broth and cilantro. Simmer for 2-3 minutes, until the sauce thickens slightly. If the shrimp released a lot of moisture you can remove the shrimp and continue to reduce the sauce
Finish the shrimp with the chopped mint
