Lowcountry Shrimp (GF) Recipe

Prepare the Bacon

In a skillet over medium heat, cook the cherrywood bacon until crispy. Remove the bacon from the skillet, crumble it, and set aside. Reserve some bacon fat in the skillet.

Sauté Onions

In the same skillet with the reserved bacon fat, add sliced onions. Sauté until they are caramelized, about 10-12 minutes. Add minced garlic and sauté for another 1-2 minutes until fragrant. Remove from heat.

Cook the Polenta

In a saucepan, bring water to a boil. Slowly whisk in polenta and reduce heat to low. Cook, stirring frequently, for about 20-25 minutes until thickened. Stir in roasted poblano peppers, salt, and pepper to taste.

Grill the Shrimp

Preheat a grill or grill pan over medium-high heat. Season shrimp with salt and pepper. Grill shrimp for 2-3 minutes on each side until cooked through and opaque.

Prepare the Roasted Tomato Sauce

In a small saucepan, heat canned roasted tomatoes over medium heat. Season with salt and pepper. Simmer for about 10 minutes to meld flavors.

Serve

To serve, place a generous scoop of creamy polenta on a plate. Top with grilled shrimp, caramelized onions, crumbled bacon, and drizzle with roasted tomato sauce. Garnish with fresh parsley.