Sweetheart Shrimp and Jalapeno Polenta Recipe

Shrimp and Grits

Valentine’s Day food is full of chocolate candies, cakes, souffles – chocolate anything, really.

But I say – why not start out the meal with a little romantic food?

Did you ever notice that shrimp are perfect half-heart shapes? Put two together and My Oh My – a perfect heart shape!

I have always wanted to make a southwest version of shrimp and grits, and so Valentine’s Day seemed like the perfect chance. And , sorry Paula Deen. I love ya, Paula, but if you’re reading this I just must say this: real grits have no flavor. None. Except butter and salt that you add. They are like eating purred styrofoam. So, I subbed cornmeal. The bright, spicy grilled shrimp pair perfectly with the creamy roasted southwest style polenta. here.

There are some fabulous takes on the classic southern dish out there: a vegetarian take on S&G – Artichokes and Grits, by No Recipes;  check out these shrimp on grit cubes at Cookistry; Healthier S&G are at Jeanette’s Healthy Living (and vote for her for best health blog while you’re there!);  and Biscuits and Such has Roasted Tomato S&G.And I love Maria’s Creamy Polenta with Roasted Mushrooms!

I had to fend off the Hubs with a large wooden spoon while I was making this – he kept hanging around the pot of grits “tasting” them every 5 seconds. Yes, they are that good!

Make this dish for your sweetie and be prepared for lots of swooning – over you AND the food.

Sweetheart Shrimp and Jalapeno Polenta Recipe
A southwest spin on Shrimp and grits!
Recipe type: Appetizer
Cuisine: Southwest
Serves: 4
  • 2 large jalapeno peppers
  • A little cooking oil spray
  • 2 cups water
  • 1½ cups whole milk
  • 1 teaspoon salt
  • 1 cup coarse grind cornmeal
  • 2 tablespoons butter
  • ¾ cup grated Parmesan cheese
  • 8 large uncooked shrimp
  • a little of your favorite spie rub
  1. Cut jalalpenos in half and place on a baking sheet. Lightly spray with oil. Broil about 6 inches from heat for 4 to 5 minutes, until blackened. Pule in food processor until tiny bits.
  2. Bring water, milk and salt to a boil. Slowly stir in cornmeal. Simmer until thickened, about 20 minutes.
  3. Remove from heat and stir in butter and cheese. Stir in Jalapeno bits. Spread about ¾ cup of polenta on a salad plate.
  4. Spray shrimp with oil and sprinkle with spice rub. Broil until cooked on one side. Flip over and broil again until cooked through. Place on the polenta, in heart shapes.




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