Spicy Shrimp Recipe

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Add 1 tsp salt.

Slowly whisk in 1 cup polenta in a steady stream to avoid lumps.

Reduce heat to low and simmer, stirring frequently, for 20–25 minutes (check package for exact time) until thick and creamy.

Stir in 2 tbsp butter, 1/2 cup grated Parmesan, and 1/4 tsp black pepper. Adjust seasoning to taste and keep warm over the lowest heat, stirring occasionally.

Prep Shrimp

Pat the shrimp dry with paper towels. Season with 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. If using, lightly dust with 2 tbsp flour and shake off excess — this helps form a light crust.

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 1 tbsp butter until butter foams.

Add the shrimp in a single layer (cook in two batches if necessary). Sear 1–2 minutes per side until opaque and just cooked through. Transfer shrimp to a plate and keep warm. Do not overcook.

Reduce heat to medium and add the minced shallot to the skillet. Sauté 1–2 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Stir in 1.5 tbsp Calabrian chili paste and cook 30–45 seconds to bloom the chilies in the fat.

Deglaze the pan with 1/4 cup dry white wine (or shrimp stock), scraping up browned bits, and simmer 1–2 minutes until most of the liquid reduces.

Add 1/2 cup stock and bring to a gentle simmer, then lower heat and stir in 1/2 cup heavy cream. Simmer gently 2–3 minutes to thicken slightly.

Stir in 1 tbsp lemon juice, 1/4 cup chopped toasted cashews (reserve some for garnish), and 2 tbsp chopped parsley. Taste and season with additional salt or 1/4 tsp red pepper flakes if desired.

Return the cooked shrimp to the skillet and toss in the Calabrian cream for 30–60 seconds to reheat and coat. Remove from heat.

Spoon a generous portion of creamy polenta onto each plate or shallow bowl.

Ladle the Calabrian chili cream and shrimp over the polenta, ensuring some chopped cashews and sauce spooned over each portion.

Garnish with remaining chopped cashews, extra parsley or microgreens, and lemon wedges. Serve immediately.