Black Pepper Shrimp & 'not Grits' Recipe

Cook polenta

Bring 4 cups water or stock and 1 cup milk to a simmer in a medium saucepan. Slowly whisk in 1.5 cups polenta to avoid lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 20–25 minutes (check package for exact time).

Finish with cheeses and pimento

Remove from heat and stir in 2 tbs butter, 1 cup grated sharp cheddar, 2 oz cream cheese, 3 tbs chopped pimentos, 1/2 tsp smoked paprika, 1 tsp salt and 1 tsp freshly ground black pepper. Adjust seasoning to taste. Keep warm while you finish other components. If polenta thickens too much, stir in up to 1/4 cup additional milk.

Preheat oven to 275°F (135°C). Place 1 pint mini tomatoes in an oven-safe baking dish in a single layer. Scatter 3 sliced garlic cloves and 3 thyme sprigs among tomatoes. Sprinkle 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp red pepper flakes over them. Pour 3/4 cup extra-virgin olive oil over tomatoes until they are mostly submerged.

Slow-roast for 45–60 minutes until tomatoes are softened and skins just begin to blister but not burst. Remove from oven and let cool slightly. Discard thyme sprigs and transfer tomatoes and oil to a small bowl; reserve oil for finishing if desired. Keep at room temperature or warm gently when plating.

While tomatoes roast or in advance, place 2 thinly sliced shallots in a jar. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt to a simmer, stirring until sugar dissolves. Pour hot brine over shallots to cover. Let cool to room temperature, then refrigerate at least 30 minutes (best after 1 hour). Drain before using.

Melt 1 tbs butter in a small skillet over medium heat. Add 1 finely minced small shallot and cook until translucent, about 2 minutes. Add 2 tbs dry white wine and simmer until reduced by half, about 1–2 minutes.

Add 1/2 cup chicken stock, 2 tsp freshly cracked black pepper and 1 tsp soy sauce. Simmer 2–3 minutes. Stir in 1/4 cup heavy cream and bring to a gentle simmer. To thicken slightly, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into sauce; simmer 1 minute until glossy. Taste and adjust seasoning with salt or more pepper if desired. Keep warm.

Pat 1 lb large shrimp dry and season with 1 tsp kosher salt and 2 tsp freshly cracked black pepper. Toss with 2 minced garlic cloves.

Heat 1 tbs neutral oil in a large skillet over medium-high heat. When shimmering, add shrimp in a single layer (cook in batches if necessary). Sear until pink and opaque, about 1.5–2 minutes per side depending on size. In the last 30 seconds add 1 tbs butter and 1 tsp lemon juice, spooning butter over shrimp. Remove shrimp to a plate and keep warm. Do not overcook.

If desired, add a few tablespoons of the reserved tomato confit oil to the pan before cooking shrimp for extra flavor, wiping pan between batches to avoid burning garlic.

Spoon a generous portion of pimento cheese polenta into warm shallow bowls or on plates.

Arrange 4–5 black pepper shrimp on each portion of polenta. Spoon 1–2 tbs black pepper sauce around and over the shrimp.

Top with 3–4 confit mini tomatoes per serving, a few pickled shallot slices, and scatter sliced green onion (white and green parts) and microgreens or parsley. Finish with a light sprinkle of flaky sea salt and an extra crack of black pepper to taste.

Serve immediately while polenta and shrimp are hot.