Spicy Harissa Shrimp Over Creamy Polenta | Recipes | Roland Foods

Ingredients

• 1 pound shrimp, de-shelled and de-veined
• 3 tablespoons Roland Harissa Red Chili Spread, separated (available on Amazon )
• 5 tablespoons butter
• 1 tablespoon Roland® Olive Oil
• 8 garlic cloves, minced
• 1 shallot, minced
• 1 cup chicken broth
• 1/4 cup cilantro, minced
• 2 tablespoons fresh mint roughly chopped
• Roland® Quick Cooking Polenta
• Milk or chicken broth, amount will vary
• 1/4 cup heavy cream
• 1 tablespoon butter
• 4 oz white cheddar cheese freshly grated
• Prep the shrimp by peeling and deveining. If starting with frozen make sure they are fully defrosted before cooking. Pat dry
• Once cleaned and dry, season with a generous pinch of salt, 1 teaspoon of olive oil, and 1 tablespoon of harissa. Toss to coat and place on the side
• In a large pan over medium-low heat, melt the butter and add 1 tablespoon of olive oil. Once melted and hot, add the garlic and shallot, and cook for 1-2 minutes until soft and fragrant, but not brown
• Add in the harissa and cook for an additional minute
• Add in the shrimp. Cook time will vary on size. Medium-large shrimp approx. 2 minutes on each side where as jumbo shrimp will be closer to 3-4. You are looking to par cook them. Do not overcook
• Add in the chicken broth and cilantro. Simmer for 2-3 minutes, until the sauce thickens slightly. If the shrimp released a lot of moisture you can remove the shrimp and continue to reduce the sauce
• Finish the shrimp with the chopped mint