Honey Chipotle Shrimp with Cheesy Polenta is a spicy, sweet, creamy dish that’s totally crave-able!
One of my favorite things about blogging is having awesome friends. Especially awesome friends with hook ups. The amazing Meghan of The Tasty Fork is now working for Urban Accents. They are a freaking amazing company based out of Chicago that make the most delicious blends of spices and seasonings for your food. They’re no joke kids. I made and ate the best damn turkey of my life on Thanksgiving this year using the Urban Accents brine kit. I’m obsessed. It’s bad, but oh so good!
When Meghan sent me some of the veggie roasters and a dry glaze, inspiration hit. Why use these rubs for just one thing when the flavors are so yummy? You may have seen me putting the Balsamic and Roasted Onion Veggie Roaster blend on our steaks last month.
And oh do I have plans for the Mediterranean blend. I kind of want the whole catalog. Especially those popcorn seasonings. *hint hint Meghan*
I immediately knew I wanted to use the Santa Fe BBQ Dry Glaze (Honey & Chipotle Chili) on some shrimp. Sweet and spicy shrimp, oh yes! And to go with it, some creamy cheesy grits? Heaven! Seriously kids. You need this! It’s like a throw back to my grandma’s Southern roots combined with my love of chipotle in one beautiful dish. There will be extra polenta. I ate mine cold, right out of the tupperware (don’t judge me), but you could reheat it and act like an adult too. But where’s the fun in that?
Honey Chipotle Shrimp with Cheesy Polenta
- 1/2 package Urban Accents Santa Fe BBQ Dry Glaze
- 1 tablespoon vegetable oil
- 1 pound shrimp peeled and deveined
- 2 cups 2% milk
- 2 cups water
- 1 teaspoon salt
- 1 cup dry polenta
- 1/2 teaspoon pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp cheddar cheese
- Fresh parsley for garnish
To a gallon ziploc bag, add shrimp and oil. Seal the bag and rub and oil and glaze evenly over the shrimp until well coated. Place bag on counter and allow shrimp to marinade for 1 hour.
Add milk and water to a large pot, and bring to a boil over medium-high heat, stirring often. Once liquid is boiling, slowly add the polenta - whisking constantly. Reduce heat to low and cover the pot.
Cook polenta for 20 to 25 minutes, stirring every 5 minutes to prevent lumps and sticking.
Remove polenta from the heat, and stir in the pepper and butter. Whisk in butter until melted. Add cheese and whisk polenta until the cheese is melted and completely incorporated.
While polenta is cooking,heat a large skillet over medium-high heat. Pour contents of ziploc bag into skillet, and cook for 2 to 3 minutes. Turn shrimp over and cook for 3 to 4 minutes more, until shrimp are pink all the way through.
Spoon polenta into a shallow bowl, and spoon the shrimp into the middle of the polenta. Garnish with a fresh parsley sprig if desired.
The polenta will thicken as it sits. The shrimp will go down into the polenta a little if you serve it immediately. The shrimp will sit on top of the polenta if you wait until it thickens. It's a presentation preference. *This is also really good the next day. You will have extra polenta.
This post is not sponsored by Urban Accents. They sent me some free product to try and I loved it so much I decided to share it with all of you!