SHRIMP WITH CREAMY POLENTA ENJOY DAN:

                 SHRIMP WITH CREAMY POLENTA by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound shrimp, shelled and deveined

1 tablespoon smoked paprika

1/4-teaspoon EACH chili powder, ground cumin, onion powder, garlic powder, habanera pepper, cayenne pepper, and FRANKS red hot seasoning

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon chicken stock

1 red bell pepper, diced

1 tablespoon red curry paste

1 cup white wine

1 (19 Oz) can Mae Ploy coconut milk, reserve 1/4-cup

2/3-cup tomato puree

CREAMY POLENTA:

1 cup polenta

4 cups chicken stock

1/4-cup of reserved coconut milk

2 tablespoons butter

1-cup Parmesan cheese

POLENTA:

1.   In a sauce-pan, bring the chicken stock and coconut milk to a simmer.  

2.   Turn to low and slowly stir in the polenta.

3.   Cook for 5 minutes on low-heat, stirring with a whisk to prevent lumps.

4.   When the mixture is creamy, turn off heat and stir in butter and Parmesan cheese.

5.   Set aside

SHRIMP:

1.   Marinate shrimp with the smoked paprika and a pinch of sea salt.

2.   Heat the oil in a skillet over medium-heat when sizzling.

3.   Add curry paste, stir until paste fragrant abort 1 minute.

4.   Add the shrimp and sauté for 3-4 minutes.

5.   Remove shrimp from skillet and sit aside.

6.   Add red bell pepper, garlic and sauté 2 minutes.

7.   Add chicken stock and white wine until reduced by 2/3, 3 minutes.

8.   Add coconut milk and tomato puree, cook for another 3-4 minutes.

9.   Stir in cooked shrimp and pour over the polenta.

10.                Garnish with snipped chives.

ENJOY DAN:                                                           BON-APPETITE!!