Blackened Shrimp Bites

Blackened Shrimp Bites My fresh spice collection comes from my friends @ world spice merchants (worldspice.com) - al

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare a large sheet pan lined with parchment paper lightly sprayed with oil.

Step 2

Combine the polenta and large pinch of salt in a heavy bottomed saucepan. Slowly add the milk and water, whisking away all lumps from the mix.

Step 3

Place the saucepan over medium-high heat and bring nearly to a boil. Reduce the heat immediately and simmer 10-15 minutes, stirring frequently. Add more water if needed. At the end of the cooking time your polenta should be very thick, with the liquid cooked away.

Step 4

Remove from heat and stir in the thyme leaves, salt and black pepper to taste.

Step 5

Transfer the polenta onto the prepared sheet pan and spread evenly to 1/2" thickness. Brush lightly with oil and cover with plastic wrap. Refrigerate for a couple of hours or overnight, until the polenta is set.

Step 6

Preheat the oven to 375 degrees.

Step 7

Remove the polenta from the refrigerator and cut into 3 inch squares. Transfer the squares to a well oiled sheet pan and bake about 20 minutes until the edges are crispy but the centers are still soft.

Step 8

While the polenta is baking, cook the collard greens.

Step 9

Add the oil and shallots to a large skillet over medium heat. Cook about 5 minutes until the shallots are soft and fragrant. Next, add the collards, splash with white wine or vinegar and continue cooking, stirring occasionally, until they are wilted and soft, about another 5 minutes.

Step 10

Make sure the greens remain moist while they are cooking, if they begin to dry out- add a tablespoon of water to the pan.

Step 11

When the polenta and collards are both ready, blacken the shrimp.

Step 12

Combine the Cajun Black and salt on a plate and add the shrimp one at a time, turning each one to coat both sides with spice.

Step 13

Lightly oil and preheat a cast iron griddle or skillet over high heat until it just begins to smoke.

Step 14

Blacken the shrimp in batches of 4-6, depending on the size of your pan. Cook each batch about 3 minutes total, turning once and pressing them into the pan to get a nice crust.

Step 15

Arrange the warm polenta squares on a platter and top with a large pinch of greens and a blackened shrimp

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