Shrimp & Polenta.

Shrimp & Polenta.

My best recipes sometimes come out of experimentation.  Thinking about what I want my dish to taste like, and then figuring out how to make the ingredients form what I envision.  Or I realize that I've eaten a particular dish so many times, I begin to wonder "Why have you not made this yet?". 

Shrimp and Grits are a Southern staple.  Seldom can you go to brunch, or southern themed wedding without seeing some variation present.  A bit of controversy but: Shrimp and grits don't thrill me.  Its delicious, yes, but I am more of a purest when it comes to my grits.  Butter salt, pepper, American cheese (umm yes), with eggs and a side of bacon or sausage smashed in. Done.

I decide to change up the recipe a bit.  Switch the typical Tasso ham in the gravy for Andouille, polenta for your grits makes it sound fancier, and not only did I add mushroom, but got a little extra with the varieties on top of that. 

Don't find the list of steps daunting; this recipe is pretty straight forward.

Serving: 6


  • Food Processor or Blender
  • Large Pan
  • Chef's Knife
  • Cutting Board
  • Sauce Pot
  • Wooden Spoon
  • Measure Cup
  • Micro plane (for zesting)


Tomato Gravy.

  • 1/2 cup Tomatos
  • 1/2 shallot
  • 1/3 cup Italian Parsley
  • 1/3 cup Heavy Cream or Milk
  • S&P
  1. Puree your tomato, shallot, salt and pepper with 1 tablespoon of heavy cream or milk.  For extra richness, you can add a little bit of butter. Set aside.

Shrimp and Veggies.

  • 2 lbs Shrimp- Jumbo De-vined
  • 2 Bell Peppers- your preference- sliced
  • 6 Cloves of garlic-minced
  • 1 Whole Shallot- minced
  • 5 King Oyster Mushrooms-sliced
  • 2 cups Baby Shitake Mushrooms- sliced
  • 2 cups Oyster Mushrooms-sliced
  • 2 cups Andouille Sausage
  • S&P
King Oyster Mushroom. Oyster Mushrooms. Baby Shiitake Mushrooms.

King Oyster Mushroom. Oyster Mushrooms. Baby Shiitake Mushrooms.

  1. Bringing your pan to medium high heat, add 1 tablespoon of butter to your pan along with your garlic and shallots. 
  2. Add your mushrooms and peppers. Sauté until soft, seasoning (very) lightly with salt. Remove from pan and set aside.
  3. Add your slice Andouille to your pan cooking completely. Remove from pan and set aside.
  4. Adding a 1/2 of butter to your pan, add your shrimp to your, seasoning lightly with salt and pepper. Once shrimp are just cooked, add the Andouille, and your mushroom-pepper mix back to your pan. 
  5. Turn temperature down to low before adding your tomato gravy. Stir enough to heat gravy and to combine all ingredients, being mindful to remove from heat prior to over cooking shrimp
  6. Plate your polenta topping with your shrimp-veggie-tomato gravy.
  7. Garnish with Parsley. Serve


  • 1/2 cup Parmesan Cheese
  • 1 cup Heavy Cream
  • 1 cup Chicken Stock-Low Sodium or Unsalted
  • 1 teaspoon Lemon Zest
  1. On Medium heat, bring to a boil 50/50 Heavy Cream and Water (total 2 cups) in a sauce pan.
  2. Add one cup of Polenta.  Bring to a soft boil.
  3. Reduce heat, cover, and cook until done.
  4. Finish with parmesan and lemon zest.
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