What's for Dinner? Grilled Shrimp on Polenta

This dinner looks fancy and complicated, but it's anything but.

Some of you might even call this "shrimp 'n grits".

I have even cheated by using Quaker cornmeal in a pinch, instead of polenta from Italy, which I was out of.

I always keep a bag of frozen uncooked shrimp in the freezer for quick dinners like this.

Start your engines.

Prepare the shrimp:

Defrost and butterfly the shrimp. Place in a bowl with a shake of cumin, a shake of cayenne, and a final shake of pimenton (which is smoked Spanish paprika). I use about 1/2 tsp of each spice for 10 shrimp.
Drizzle w/ olive oil and keep in the fridge until ready to cook.

Peel and steam your asparagus (6 minutes in 2" of boiling water, like I showed you).

While that pot is going, make the polenta:

1 cup of cornmeal or polenta
4 cups of chicken stock or water
4 tbsp butter
1 tbsp salt & pepper

Keep stirring, while the polenta is bubbling, until you get a nice creamy consistency. Maybe 5 minutes, tops. Put a lid on it, so it stays warm (I have been told that before).

Pan #3: I used a non-stick pan (which is rare for me, but easy).
Throw the shrimp in the hot pan and cook about 2 minutes on each side with the reserved oil & spices.

Have deep bowls ready, and spoon some polenta in the middle and arrange the steamed asparagus and grilled shrimp around the plate.

Season w/ sea salt & pepper and some sliced green onions.

I like to finish w/ a drizzle of olive oil.

This is a really simple dinner and so good.

Enjoy.