Garlic Shrimp Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, combine 3 1/2 cups water and 1 cup whole milk. Add 1 tsp salt and bring to a gentle simmer over medium heat.

Whisk in cornmeal

Gradually whisk in 1 cup coarse cornmeal (polenta) in a steady stream to prevent lumps. Reduce heat to low so the mixture gently bubbles.

Cook polenta

Cook, stirring frequently with a wooden spoon or heatproof spatula, until thickened and tender, 18–25 minutes (depending on grind). If polenta becomes too thick, stir in up to 1/4 cup extra warm milk or water to reach a creamy consistency.

Finish with butter and cheese

Remove from heat and stir in 2 tablespoons unsalted butter, 1 cup grated sharp cheddar, and 1/4 cup grated Parmesan until fully incorporated and creamy. Season with 1/2 tsp black pepper and adjust salt to taste. Keep warm, covered, while you prepare shrimp.

While the polenta cooks, cook the bacon. Place 4 slices bacon in a cold skillet (cast-iron preferred) and cook over medium heat, turning occasionally, until crisp and browned, about 8–12 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain and when cool, crumble or chop into bite-sized pieces. Reserve 1 teaspoon bacon fat in the skillet for extra flavor (optional); discard the rest of the fat or reserve for another use.

Prepare shrimp

Pat 1 lb peeled and deveined large shrimp dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper and lightly sprinkle with 1/4 tsp smoked paprika.

Sear shrimp

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and the reserved 1 teaspoon bacon fat (if using) or 1 tablespoon unsalted butter. Once hot and shimmering, add shrimp in a single layer, cook without moving for 1 minute until edges turn pink, then flip and cook another 30–60 seconds until just opaque. Transfer shrimp to a plate and keep warm.

Make garlic pan sauce

Reduce heat to medium. Add 2 tablespoons unsalted butter to the skillet. Add 4 cloves minced garlic and 1/4 teaspoon red pepper flakes, cook, stirring, until fragrant, about 30–45 seconds (do not brown). Pour in 1/4 cup dry white wine (or chicken broth) and scrape up any browned bits from the pan. Simmer 1–2 minutes to reduce slightly.

Finish shrimp in sauce

Return the cooked shrimp to the skillet, add 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. Toss to coat and heat through for 30–60 seconds. Taste and adjust seasoning if needed.

Divide the creamy cheddar polenta among 4 shallow bowls (about 1/2 cup polenta per serving as a base, more if desired). Spoon the garlic shrimp over the polenta. Scatter crumbled Nueske's bacon over the top, sprinkle with sliced chives, and add lemon wedges to the side for squeezing. Garnish with any remaining parsley.