Cajun Spiced Wild Shrimp | Blog Chef Cookit

Informations supplémentaires

35 min. | 544 kcal | easy | Signature, Spicy | Printable version

1. Setup Cut the tomatoes into small cubes. Thinly slice the mushrooms. Chop the garlic and parsley. Put the broth cube in a pot with 3.5 ^2P | 5 ^3P cups of water and bring to a boil.

2. Cook the tomatoes Heat a drizzle of oil in a pan on medium-high. Cook the tomatoes and mushrooms for 4-5 minutes. Add salt and pepper.

3. Cook the shrimp Add the shrimp, spices to taste (spicy!), garlic and half of the parsley and cook 3-5 minutes until the shrimps are cooked. Add salt and pepper.

4. Add the spinach Add the spinach and cook 1 minute.

5. Cook the polenta Add the cornmeal slowly to the boiling broth and whisk until it thickens, 2-3 minutes. Add the cheddar and a knob of butter. Adjust seasoning to taste.

6. Plate your dish Serve the shrimp on the polenta and garnish with the rest of parsley. Bon appétit!

10unitWild Argentina Shrimps

180mlCornmeal

4gCajun Spice Mix

1unitVegetable Broth Cube(s)

80gMild Cheddar

2unitGarlic Clove(s)

100gWhite Medium Mushroom

1unitFresh Italian Parsley

40gBaby Spinach

1unitTomato(es)

What you need Pan, pot, whisk

544 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 54g

18%

fat 22g

34%

cholesterol 248mg

83%

fiber 6g

24%

protein 35g

saturated 12g

60%

sodium 507mg

21%

sugar 3g

trans 1g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg