Asian Style Shrimp and Polenta
Difficulty: Medium | Makes: 3-4 Servings
Kick up the flavor with Asian-Style Shrimp & Polenta! A bold twist on a Southern classic that’s loaded with savory zest.
For the Polenta
- 2 cups cold water and 13.5 oz can Roland® Organic Unsweetened Coconut Milk
- 1 cup Roland® Quick Cooking Polenta
- 1 pinch Kosher Salt
- 1 tablespoon Roland® Yellow Curry Paste
- 4 tablespoon unsalted butter
For the Shrimp
- 1 lb peeled tail on shrimp
- 1/2 stick butter
- 2 cloves garlic
- 1 tablespoon ginger
- 1 tablespoon Roland® Thai Style Chili Sauce
- 1 tablespoon Roland® Sambal Oelek
- 1/4 cup sake
- 1 teaspoon Roland® Soy Sauce
- 1 teaspoon Roland® Thai Fish Sauce
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
For the Snow Peas
- 1 lb snow peas, cleaned
- 1/2 tablespoon Roland® Thai Style Chili Sauce
- 1/2 teaspoon Roland® Sambal Oelek
- 1/2 tablespoon lime juice
Directions
- Blanch the snow peas for 1 minute and immediately shock in an ice bath. Toss with the chili sauce, sambal and lime juice. Adjust seasoning as needed
- Add the water, coconut milk and salt to a medium saucepan and bring to a simmer. Slowly pour in the polenta, stirring continuously. Cook for 5-8 minutes. In a separate pan, heat the butter and sauté the curry paste until the aromas have released. Stir the butter curry mixture into the polenta and season to taste
- Season the shrimp with salt and mix with the sambal and Thai sweet chili sauce. Allow to marinate for 15-20 minutes
- When ready to serve, heat the oil and sear the shrimp on both sides, until just cooked. Remove the shrimp from the pan and add the garlic and ginger, sautéing for a few minutes. Add in the sake and let the alcohol cook off before adding the lime juice, soy sauce and fish sauce. Adjust seasoning as needed
- To serve, plate up the polenta and top with shrimp, snow peas and sauce from the shrimp. Garnish with more Thai sweet chili sauce, scallions and lime wedges
