Cajun Shrimp And Crab Over Polenta Recipes

Cajun Shrimp and Crab over Polenta image

Well having posted a response about jambalaya, cajun food and other recipes this week made me think about other dishes I use grits or polenta with. I honestly never liked them because they were either breakfast for me and just bland. Since then I have really learned to appreciate them. There are so many ways to cook and enjoy them with various sauces, gravies, seasonings, cheeses and served not just for breakfast but with all different meats, poultry and seafood. So this is a dish I learned from a girlfriend many years ago. I had to spice it up for me, and add some crab, etc, but she definitely started me thinking. This is a favorite with many of my friends.

Recipe From food.com

Provided by SarasotaCook

Categories Crab

Time 50m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 22

Toms Simple Shrimp and Crab Gumbo image

An easy and healthy gumbo that is relatively easy and simple to make. I use Smart Balance butter for a mostly fat free dish.

Recipe From food.com

Provided by FlyfishingTom

Categories Gumbo

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

Cajun Shrimp and Crab Jambalaya image

Make and share this Cajun Shrimp and Crab Jambalaya recipe from Food.com.

Recipe From food.com

Provided by Julieannie

Categories Crab

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 13

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From foxeslovelemons.com
Instructions. In a heavy saucepan or Dutch oven, heat 3-1/2 cups water and a pinch of salt to boiling over high heat. In another small saucepan, …

Reviews 2

Category Main Dishes

Servings 2

Estimated Reading Time 5 mins

In a heavy saucepan or Dutch oven, heat 3-1/2 cups water and a pinch of salt to boiling over high heat. In another small saucepan, bring more water to a simmer (4 cups should be plenty). When the water in the first saucepan is boiling, turn the heat down to medium and gradually sprinkle in the polenta, while whisking. Reduce the heat until the polenta is just barely bubbling. From this point, you’ll be doing the same thing over and over (risotto method, if you’re familiar) – add a ladle-ful of the simmering water at a time, stir it in, and let it cook, stirring frequently. When it looks like the polenta has absorbed all of that water, add some more. Keep doing this for about 45 minutes – you’ll know it’s done with the polenta looks creamy and it starts to pull away from the sides of the pot a little.
After the polenta has cooked for about 20 minutes, start the rest of your meal: In a large skillet, heat olive oil over medium-high heat. Add carrots, celery, onion, and a pinch each of salt and pepper. Cook 6 to 8 minutes or until vegetables are softened.
Add tomato paste; cook 2 minutes or until tomato paste starts to brown. Add sausage and creole seasoning; cook for 2 minutes (andouille is already fully-cooked when you buy it, so you don’t need to cook it here, but sautéing it for a few minutes allows it to release some flavor). Stir in diced tomatoes, reduce heat to medium-low. Simmer until polenta is almost done; adding 1/4 cup of water at a time if mixture gets too thick.
Just before polenta finishes cooking, add shrimp to the sausage mixture and cook over medium heat 3-5 minutes until shrimp are opaque throughout.

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EASY CAJUN SHRIMP WITH CREAMY PARMESAN POLENTA

From thebusybaker.ca
Heat a large heavy-bottomed skillet over medium high heat and add the olive oil. Add the shrimp, the garlic, cajun seasoning and salt and pepper …

Cuisine American, Cajun, North American, Southern

Category Main Course, Main Dish

Servings 4

Calories 613 per serving

While the shrimp cooks, add the cornmeal, half and half, stock and salt to a large saucepan over medium high heat.

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From halfbakedharvest.com
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Instructions. In a medium bowl, season the cleaned and deveigned shrimp with the seasonings listed above. Set aside and allow the shrimp to marinate at least 15 minutes. In a medium sauce pan, bring 3.5 cups of …
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From food.com
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From food.com
directions. In your main saucepan, sauté garlic and 1/2 yellow onion with butter do not burn. Cook until onions become transparent. In a separate pot, cook down your can of Rotel until soft. …
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From worldbestfishrecipes.blogspot.com
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CAJUN SHRIMP WITH POLENTA - BLUE CIRCLE FOODS | DOWNLOADABLE …

From bluecirclefoods.com
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