Shrimp with Peach Salsa Over Creamy Polenta
Recipe GLPRc01de4c80d26ba
Succulent large shrimp cooked to perfection and served over rich, creamy coconut polenta, topped with a vibrant fresh peach and tomato salsa brightened by Thai chile heat and aromatic basil. A light yet satisfying dish that combines tropical and Mexican flavors.
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Ingredients
1 ear of corn, kernels removed
1 fresh peach, peeled and diced
2 plum tomatoes, diced
1 Thai chile pepper, minced
3-4 fresh basil leaves, chopped
Sea salt to taste
3 tablespoons olive oil
1 pound large to extra large shrimp, peeled and deveined
2 cups water
1 cup canned coconut milk
1 generous pinch sea salt
¾ cup instant polenta
Directions
Heat a heavy skillet over high heat until very hot.
Add the corn kernels to the hot skillet and cook for 2-3 minutes, stirring occasionally, until they begin to lightly char. Transfer the charred corn to a small mixing bowl.
While the corn cooks, cut the peach in half lengthwise, remove the pit, peel away the skin, and cut the flesh into small dice. Add the peach to the bowl with corn.
Cut the plum tomatoes into small dice and add them to the bowl. Mince the Thai chile pepper finely and add it to the salsa mixture.
Stir in the chopped basil and season the salsa with sea salt to taste. Set aside.
Heat the olive oil in the same skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook for 1-2 minutes per side until the shrimp turns pink and reaches an internal temperature of 145°F. Do not overcook.
In a medium saucepan, bring the water, coconut milk, and a generous pinch of sea salt to a boil over medium-high heat.
Slowly whisk in the instant polenta while stirring constantly to prevent lumps. Continue whisking for 1-2 minutes until the polenta thickens and becomes creamy. Remove from heat.
Ladle the creamy polenta into four serving dishes. Divide the cooked shrimp among the bowls and top each with a generous spoonful of the peach and corn salsa. Serve immediately.
