Pickle Creek’s Lemon Basil & Garlic Infused Olive Oil shines in this spring twist on a traditional favorite, in which bacon is swapped for spinach and tomatoes to capture the essence of the fresh spring season! Pickle Creek’s Greek Basil & Garlic and Roasted Garlic infused olive oils also work well with this recipe!
Print Recipe
Spring Shrimp & Grits
Ingredients
- 1 18-oz tube polenta
- 3/4 c chicken stock for the grits
- 2 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil for the grits
- 1/2 c shredded Parmesan cheese
- 1/2 c Milk (I use whole milk)
- 1 lb jumbo shrimp, peeled and deveined
- 2 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil
- 3 medium green onions, sliced
- 1 pint cherry tomatoes, halved
- 1/2 c chicken stock for the shrimp
- 2 c fresh spinach
- Salt & black pepper
Ingredients
- 1 18-oz tube polenta
- 3/4 c chicken stock for the grits
- 2 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil for the grits
- 1/2 c shredded Parmesan cheese
- 1/2 c Milk (I use whole milk)
- 1 lb jumbo shrimp, peeled and deveined
- 2 Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil
- 3 medium green onions, sliced
- 1 pint cherry tomatoes, halved
- 1/2 c chicken stock for the shrimp
- 2 c fresh spinach
- Salt & black pepper
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Instructions
Slice polenta into roughly ½-inch slices. Halve each slice, and then halve each slice again, so the polenta tube is basically sliced and quartered.
Add the polenta to a medium saucepan and pour in 3/4 c chicken stock. Cover and heat over medium. Once the broth is simmering, remove the lid and use a wooden spoon to break up and stir the polenta pieces until the mixture is smooth.
Stir in 2 Tbsp of Lemon Basil & Garlic Olive Oil and the Parmesan cheese. Remove the pan from the heat and stir in the 1/2 c of milk. Season to taste with salt and black pepper.
While the polenta is simmering, rinse the shrimp with cold water and pat it dry. Heat a large skillet over medium-high heat and add 2 Tbsp of Lemon Basil & Garlic Olive Oil.
Add the shrimp to the skillet and season with salt and black pepper. Cook 2-3 minutes per side, until shrimp is pink and cooked through. Remove the shrimp from the skillet and set aside.
If the skillet is dry, add a little more of the Lemon Basil & Garlic Olive Oil. Then add the sliced green onions and halved cherry tomatoes. Cook ~4 minutes, stirring frequently, until onions and tomatoes are softened.
Add 1/2 c of the chicken stock to the skillet and cook for a minute or two, stirring, to deglaze the pan. Add the fresh spinach and cook 2-3 minutes until wilted. Add the shrimp back into the skillet, stir to combine, and taste and adjust seasonings as needed.
Spoon creamy polenta onto plates and top with the shrimp mixture. Serve immediately. Enjoy!
