Spicy Shrimp with Creamy Polenta
1.
Blended with Australian extra virgin olive oil, Sriracha chili sauce, spicy soy sauce and honey. Season with salt and pepper, then add the shrimp and stir until the shrimp is completely coated with the sauce. Seal it with plastic wrap and marinate in the refrigerator for at least 1 hour.
2.
Pour the shrimp and the boiling juice into a bowl, then pour canned tomatoes, minced garlic and salt into the saucepan. After boiling on medium heat, turn off the heat, pour the shrimp into the pot again, cover the lid, and make polenta.
3.
Pour the shrimp and the boiling juice into a bowl, then pour canned tomatoes, minced garlic and salt into the saucepan. After boiling on medium heat, turn off the heat, pour the shrimp into the pot again, cover the lid, and make polenta.
4.
To make polenta: boil water and milk; add salt. Pour the polenta slowly into it, stirring constantly. Turn off the heat and continue to stir for 3-5 minutes until the polenta thickens. Remove from heat, stir in butter, cheese, salt and black pepper to taste. To enjoy, pour a layer of polenta on the plate, then pour the spicy shrimp, and finally garnish with parsley.
Tips:
1. Marinating shrimp meat is a delicate process, and this process is usually prepared in advance. Of course, if it is fresh shrimp, it is full of flavor.
2. The overall taste of this dish is quite distinct. There will be various flavors such as sweet, salty, fragrant, and spicy. You can adjust the ingredients appropriately according to your taste habits. Of course, it is for this rich level of taste to have such a matching approach.
3. Western-style cuisine usually requires higher olive oil, just like our Chinese dishes often choose soybean oil, peanut oil, etc. to match different dishes. The olive oil used to marinate the shrimp must be lighter, otherwise the astringency will infiltrate over a long period of time, instead of just staying on the surface like a salad.
