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Shrimp Creole Polenta

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Shrimp Creole Polenta

Shrimp Creole Polenta
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
By Alexis Touchet
I like this quick version of the classic and in a nod to the Italian influence in New Orleans, I serve it over sizzling broiled polenta slices. If you prefer, the tomatoes can be drained (save the juice), then chopped in a food processor.


  • 1 medium onion, chopped
  • 1 small green bell pepper, chopped
  • 2 Tbsp olive oil
  • 1 large garlic clove, finely chopped
  • 1 28-oz can whole tomatoes in juice
  • 1/4 tsp cayenne
  • 1 18-oz plain polenta roll, sliced 1/4-inch thick
  • 1 1/2 lbs cleaned large shrimp
  • 4 scallions, thinly sliced
  • 3 Tbsp finely chopped flat-leaf parsley


  • Cook onion and bell pepper in 1 Tbsp oil with a pinch of salt in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until bell pepper is softened, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes with juice, cayenne, and 1/2 tsp salt, then bring to a simmer, breaking up tomatoes, and simmer, uncovered, stirring occasionally, until thickened, 15 to 20 minutes.
  • Preheat broiler. Line rack of a broiler pan with foil, then lightly oil.
  • Arrange polenta on foil, then brush with remaining Tbsp oil and sprinkle with 1/8 tsp salt total. Broil about 6 inches from heat until sizzling, about 8 minutes.
  • Stir shrimp into sauce and simmer, stirring frequently, until just cooked through, about 5 minutes. Remove pot from heat and stir in scallions and parsley.
  • Divide polenta among plates and top with shrimp Creole.