An excellent meal featuring shrimp served with polenta.

Shrimp and Polenta

A simple appetizer of okra, roasted garlic, carrot chowchow and chili flakes.

Brick Oven Okra

In a medium saucepan, bring 4 cups of water or broth to a boil. Add 1 cup of polenta gradually, whisking continuously to prevent lumps. Reduce heat to low and cook for 20-25 minutes, stirring frequently until thickened. Stir in 1 cup of grated Parmesan cheese, salt, and pepper to taste.

Prepare the Polenta

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Add the shrimp and cook for 3-5 minutes until they turn pink and are cooked through. Season with salt and black pepper.

Cook the Shrimp

Spoon the creamy polenta onto plates and top with the sautéed shrimp. Garnish with chopped fresh parsley and additional Parmesan cheese if desired.

Serve

shrimp, peeled and deveined

polenta

water or broth

olive oil

garlic, minced

red pepper flakes

salt

black pepper

fresh parsley, chopped

parmesan cheese, grated

Preheat your brick oven to 425°F (220°C). Take the head of garlic, cut off the top to expose the cloves, drizzle with olive oil, and wrap it in aluminum foil. Place it in the oven to roast for about 30 minutes until soft.

Prepare the Garlic

While the garlic is roasting, wash and trim the okra. Toss the okra with olive oil, salt, black pepper, and chili flakes in a large bowl.

Prepare the Okra

Spread the seasoned okra on a baking sheet in a single layer. Place in the brick oven and roast for 15-20 minutes until the okra is tender and slightly charred.

Roast the Okra

Once the garlic is done roasting, squeeze the soft cloves out into a bowl and mash them with a fork. Serve the roasted okra drizzled with the roasted garlic and a side of carrot chowchow.

Shrimp And Polenta

Brick Oven Okra