Active Time: 25 Mins
Total Time: 30 Mins
Yield Serves: 4
Think of this main as shrimp and grits with a distinctly Cajun attitude. Halved okra not only looks gorgeous, but it'll also give off less "slime" than chopped okra. Let the vegetables caramelize a bit in the pan for a richer base.
Ingredients
- 3 cups unsalted chicken stock (such as Swanson)
- 1 cup 2% reduced-fat milk
- 3 garlic cloves, finely chopped
- 1 bay leaf
- 1 cup stone-ground polenta or grits
- 1/2 teaspoon kosher salt, divided
- 1 1/2 tablespoons olive oil
- 2 cups fresh okra, trimmed and halved lengthwise
- 1 cup vertically sliced onion
- 3/4 cup diagonally sliced celery
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon freshly ground black pepper
- 3 cups fresh marinara sauce
- 1/2 cup water
- 1 1/2 tablespoons red wine vinegar
- 2 green onions, thinly sliced
Step 1
Bring stock, milk, garlic, and bay leaf to a boil in a large saucepan over medium-high heat. Add polenta and 1/4 teaspoon salt, stirring constantly with a whisk. Reduce heat to medium-low; cook 20 minutes or until thickened, stirring occasionally. Discard bay leaf. Cover and keep warm.
Step 2
Heat a large skillet over high heat. Add oil; swirl to coat. Add okra, onion, and celery; cook 2 to 4 minutes or until browned (do not stir). Add remaining 1/4 teaspoon salt, shrimp, red pepper, and black pepper; cook 2 minutes, stirring occasionally. Stir in sauce and 1/2 cup water; bring to a simmer. Cook 3 minutes or until shrimp are done. Stir in vinegar.
Step 3
Place 1/2 cup polenta in each of 4 bowls; top each serving with 1 1/2 cups shrimp mixture. Sprinkle evenly with green onions.
Source - My Recipe
