Dinner ideas: 7-minute spicy shrimp with creamy polenta (gluten-free)

Shrimp and gritsI don’t know much about the cuisine of the Southern United States. I know that some meals include deep fried chicken, that the food is supposed to be very comforting and that all the dishes mentioned in the book “Fried Green tomatoes at the Whistle Stop Café” ( not only fried green tomatoes) are typical of the Deep South. I still need to look up what Okra is.

I’ve been looking for some new meal ideas to test out recently because we’ve gotten into a quiche routine (I believe very common in France). I decided to try this recipe for Shrimp and grits (Grits! We only have polenta which may actually be the same thing) which is a typical Southern dish and it came out great!

It’s spicy, comforting (must be doing it right) and comes together mighty fine. I will not say y’all because I don’t feel like I’m allowed.

Ingredients: (for two people)

14-16 shrimp, peeled and deveined (can we just? gross)

1 small chorizo or saucisson sliced into rounds

1 tablespoon olive oil

1 teaspoon of paprika

large pinch of black pepper

large pinch of chilli flakes

large pinch of salt

100g polenta

400ml water


I bought fresh grey shrimpies but you may choose to buy them peeled already (wise). If you have bought them still grey, place a teaspoon of oil in a pan and fry little shrimpies on medium-heat for around 5 minutes, turning them over half way through so that they become pink all over.

Once cooked and pink (!), take them off the heat and peel the shrimp.

Toss peeled shrimp together with olive oil, paprika, chilli flakes, salt and pepper in a bowl and then fry in a pan alongside the chorizo rounds for a few minutes.

Serve the shrimp and chorizo over polenta (use the instructions on the back of the box to make the polenta. I use 1-minute polenta and my rule of thumb is 50g of polenta per person (mixed with 200ml of boiling water)

I now just want to watch the movie Fried Green Tomatoes.

Shrimp and grits

Shrimp and grits


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