Southern Garlic Shrimp With Bacon–Sweet Corn Polenta

HBH Quick & Cozy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the polenta. In a medium pan, cook the bacon over high heat until it begins to crisp and has rendered its fat, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Drain all but 1 tablespoon of bacon fat from the pan.

Step 2

Melt the butter in the same pan over medium heat. Add the corn and cook, stirring occasionally, until the butter browns around the corn, 6 to 8 minutes. Add the milk and 2 cups water. Bring to a gentle boil, then slowly whisk in the polenta. Cook, stirring often, until the polenta softens and thickens, about 5 minutes. Turn off the heat, cover the pot, and let the polenta sit for 5 minutes until all the liquid is absorbed. Season with salt and pepper and stir in the bacon.

Step 3

Meanwhile, make the shrimp. In a large skillet over medium heat, heat the olive oil. When the oil is shimmering, add the butter, shrimp, Cajun seasoning, and a big pinch of pepper. Cook until the shrimp is pink and opaque, 2 to 3 minutes per side. Stir in the garlic and thyme and continue to cook until the garlic is fragrant, 1 minute more. Remove the pan from the heat and stir in the lemon juice.

Step 4

To serve, divide the polenta among bowls, spoon the shrimp and sauce over the top, then finish with basil leaves.