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Paprika Shrimp with Smoked Gouda Polenta
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Paprika Shrimp and Smoked Gouda Polenta

Paprika Shrimp with Smoked Gouda Polenta features a paprika lemon butter sauce over smoky, creamy polenta. A fun twist on shrimp and grits!
Course Dinner, Side Dish
Cuisine American, Southern
Keyword shrimp and grits
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

POLENTA INGREDIENTS

  • 4 cups low-sodium chicken broth, divided
  • 1 1/3 cups cornmeal
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 2 cups grated smoked Gouda cheese
  • 4 chopped green onions, divided

PAPRIKA SHRIMP INGREDIENTS

  • 2 lbs medium raw shrimp, peeled and de-veined
  • 4 tbsp unsalted butter
  • 2 1/2 tsp paprika
  • 2 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 lemon, juiced

Instructions

PREP INSTRUCTIONS

  • Chop green onions and set aside.
  • Grate cheese and set aside.
  • In a medium bowl or pitcher, whisk together 2 cups of the chicken broth and all of the cornmeal. Set aside.
  • Cut and juice one lemon; set juice aside.

COOKING INSTRUCTIONS

  • Make the polenta first: In a medium pot, combine the 2 remaining cups of chicken broth, 2 tbsp butter, and 1 tsp salt. Bring mixture just to boiling over high heat, then add the cornmeal mixture to the pot, stirring as you go. Reduce heat to medium and simmer polenta until thickened, stirring slowly and constantly, for 5-7 minutes. You want the polenta to thicken to the consistency of a starchy pudding.
  • Once polenta is thickened, remove pot from heat and immediately stir in the grated cheese. Once the cheese is fully combined, cover the pot and set aside to keep warm while you cook the shrimp.
  • Make the shrimp: Melt 4 tbsp butter in a large skillet over medium heat. Add shrimp, paprika, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper, and stir to combine. Arrange coated shrimp in a single layer in the pan and let cook 3-4 minutes, until the shrimp start to turn opaque.
  • Add the fresh lemon juice and about half of the chopped green onions to the skillet. Stir to combine, then let mixture simmer until shrimp are fully cooked, pink, and opaque, another 1-2 minutes.
  • Serve Paprika Shrimp over Smoked Gouda Polenta and sprinkle with remaining chopped green onions. Make sure to spoon some of that sauce over the polenta!