Take out your cast iron skillet and make sure it is seasoned well, we are about to make this crazy good shrimp polenta cakes recipe !
We need it to be non-stick for this one, unless you like messy shrimp polenta cakes, in which case do your thing: I judge no one !
This shrimp polenta cakes recipe, is sort of my riff on shrimp and grits, if that makes sense… Now I’m not saying this is Shrimp and Grits as you know it in the south. Far be it from me such blasphemy. It’s just my own very twisted twist on the famous dish of shrimp and grits.
Now that we got that squared away, I must tell you that this shrimp polenta cakes recipe was executed both for dinner and for breakfast. Garlic rules around this shack like nobody’s business ! Could you tell ? ha! What I’m trying to say is, these shrimp polenta cakes are the real deal ! Please make them, and then drench them in the best chimichurri sauce like nobody’s watching.
A little humble suggestion is to start with tiny shrimps, wild caught shrimp, or dice up the large ones. You must do that otherwise your cakes won’t hold together properly and you’ll end up with messy polenta cakes. After that, it’s on you!
Note worthy, it really makes things quicker if you have the polenta already cooked and chilled from the day before. You wanna use store-bought polenta ? If it is organic I say you can get away with it in this recipe, or just make THIS basic polenta. in advance, so it has time to cool off and harden.
This shrimp polenta cakes recipe has been saved in the best recipes file, the ones to make over and over again for years to come !
- 1 lb shrimp small, cleaned well, wild caught
- 1 1/2 c polenta cooked
- 1/2 red bell pepper diced
- 1/2 small onion diced
- 2 cloves garlic minced
- 1 green onion thinly sliced
- 1 egg yolk organic
- 3 tbsp extra virgin olive oil
- 1/4 c parsley roughly chopped
- Sea salt to taste
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp oregano
- 1 tsp red pepper flakes+ more to taste
- this best chimichurri recipe
Toss the shrimp with a pinch of sea salt, the garlic powder, onion powder, oregano and red pepper flakes. Set aside.
Heat up 3 tbsp of olive oil in a large skillet and sauté the onion until translucent. Add the bell pepper and cook together until they start to get a little bit of color around the edges. Stir in the garlic and scallions, toss to coat and add the shrimp. Quickly toss everything together on medium flame for about 1 minute and set aside to cool. Sprinkle with the parsley. ( Make sure not to overcook the shrimp as it will continue to cook when we crisp up the polenta cakes.)
In a large bowl mix together the cold polenta with the egg yolk until smooth. Fold in the shrimp mixture and shape it into 12 patties. Set on a platter and refrigerate for about an hour until set.
Heat up a seasoned cast iron skillet on a medium flame. Add a lug of olive oil, just enough to coat the bottom nicely, we are not frying anything, we just want the polenta cakes not to stick.
Working in batches crisp up your shrimp cakes until golden brown on both sides, about 3 minutes per side. Using a spatula transfer them to a platter and serve drenched with theChimichurri sauceon top.
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