Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, brad's shrimp and creamy polenta breakfast. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Meanwhile, heat a LG non stick frying pan on medium heat. When butter clarifies, add shrimp and Cajun spices. Remove shrimp to a bowl and pour all of the pan sauce over the top.

Brad's shrimp and creamy polenta breakfast is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Brad's shrimp and creamy polenta breakfast is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have brad's shrimp and creamy polenta breakfast using 20 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Brad's shrimp and creamy polenta breakfast:

1. Make ready For the shrimp
2. Make ready 1 lb lg shrimp, peeled, deveined, & butterflied
3. Get 2 tbs butter
4. Prepare to taste Cajun seasoning
5. Take 1/4 cup white wine
6. Prepare Squeeze lemon juice
7. Prepare For the polenta
8. Make ready 1 small onion, chopped
9. Get 1 jalapeño, deseeded, and minced
10. Take 1 clove garlic, minced
11. Make ready 1 cup fine ground cornmeal
12. Get 3 cups water
13. Make ready 1 cup whole milk
14. Get 3 tsp granulated chicken bouillon
15. Get Touch Cajun spice
16. Prepare 1/2 cup shredded cheddar cheese
17. Prepare Other ingredients
18. Get 4 eggs
19. Make ready Louisiana hot sauce
20. Take More shredded cheddar cheese to put on top of polenta

Ingredients You Need To Make Creamy Polenta. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. Water - One of the main ingredients to making this. For the Shrimp: Heat the butter and olive oil in a large frying pan.

Steps to make Brad's shrimp and creamy polenta breakfast:

1. Heat a large heavy bottomed pot. Add a touch of oil. Saute on medium low heat onion, jalapeño, and garlic until onions become translucent.
2. Meanwhile, heat a LG non stick frying pan on medium heat. Add butter. When butter clarifies, add shrimp and Cajun spices. Saute 1 1/2 minutes. The butter will brown. Stir constantly. Add wine and lemon juice. Reduce liquid almost completely. Remove shrimp to a bowl and pour all of the pan sauce over the top. Wash pan to reuse.
3. Once onion is sweated out, add water, milk, cajun spice, and chicken bouillon to the pot. Slowly bring to a boil.
4. While this is happening, fry 2 eggs to your liking. I go Sunnyside up so the yolk soaks down onto the polenta.
5. When pot is boiling slowly whisk in cornmeal. Stir constantly until polenta is soft and smooth without lumps.
6. Plate polenta. Top with more cheese. Arrange shrimp around the outside. Top with eggs. Add hot sauce if desired. Serve immediately. Enjoy.

Add in the minced garlic and shrimp. Turn off heat and stir in the parsley, salt and pepper. Serve the warm polenta topped with shrimp. The shrimp, tomatoes, garlic and a bit of parsley are spooned over creamy polenta, basically a fancy Italian version of grits. It's homey, comforting, and perfect with a glass of wine and some crusty bread or a green salad.

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