Creamy Polenta with Shrimp Roasted Poblanos and White Cheddar Recipe

1      Reviews by:    Sherry Laudermilk   Creamy Polenta with Shrimp Roasted Poblanos and White Cheddar Recipe is marvelously tasty and uses poblano peppers, milk, butter, cornmeal, Cheddar cheese, olive oil, deveined shrimp, garlic, hot sauce and green onions. Food Category:    Seafood Cuisine Origin:    West Coast    Servings:4 Calories per Serving:467 Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   5 Minutes Total Time:   30 Minutes

INGREDIENTS

• 7 ounces poblano peppers (about 2 medium)
• 4 cups fat-free milk
• 2 teaspoons unsalted butter
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 cup yellow cornmeal (such as Quaker)
• 1/2 cup shredded sharp white Cheddar cheese (2 ounces)
• 1 tablespoon olive oil
• 1 1/4 pounds raw 21-25 count peeled and deveined shrimp, thawed if necessary
• 3 garlic cloves, chopped
• 2 teaspoons hot sauce
• Sliced green onions and/or chopped fresh cilantro leaves for garnish (optional)

DIRECTIONS

• Place oven rack about 5 inches from broiler. Preheat broiler to high. Place poblano peppers on rimmed baking pan and broil 4 to 5 minutes or until the skin is completely blackened and blistered, turning occasionally. Place poblano peppers in bowl and cover bowl with plastic wrap; let stand 10 minutes.
• Meanwhile, in medium saucepot, combine milk, butter, 1/4 teaspoon black pepper and 1/8 teaspoon salt; heat to boiling over medium to medium-high heat. Gradually whisk in cornmeal until incorporated; reduce heat to low and cook 4 minutes, whisking occasionally. Remove from heat; stir in cheese. Cover to keep warm.
• Remove skin from poblano peppers; pull off stem and cut lengthwise in half. With paring knife, scrape seeds, then cut into 1/2-inchpieces (about 3/4 cup).
• In large skillet, heat oil over medium heat. Add shrimp and cook 3 to 4 minutes or until shrimp turn almost opaque throughout, stirring occasionally. Stir in garlic, remaining 1/4 teaspoon black pepper and 1/8 teaspoon salt, and poblano peppers, and cook 1 to 2 minutes or until shrimp turn opaque throughout, stirring occasionally.
• To serve, spoon shrimp mixture over polenta and sprinkle with hot sauce. Garnish with green onions and cilantro, if desired.

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