MERMAN'S REVENGE RECIPE
LEMON PEPPER SHRIMP & CREAMY POLENTA
Tender Gulf shrimp in a garlicky lemon-pepper butter sauce, served over smooth, creamy Parmesan polenta. White wine, fresh lemon zest and Merman's Revenge Lemon Pepper Seasoning bring bright seafood flavor to every bite.
LET'S COOK
DIRECTIONS
PREPARE THE INGREDIENTS
Finely dice 2 garlic cloves for the polenta and thinly slice 2 more for the shrimp. Peel and devein the shrimp if needed, pat them dry and keep refrigerated until cooking. Measure the chicken stock, wine, cream, cornmeal, cheese and butter so each component is ready when needed.
START THE GARLIC POLENTA
Set a large, heavy-bottomed saucepan over medium-low heat. Add a small drizzle of olive oil and the finely diced garlic. Cook for approximately 3 minutes, stirring often, until the garlic softens and becomes fragrant without browning.
BRING THE CHICKEN STOCK TO A BOIL
Pour 4 cups of chicken stock into the saucepan with the garlic and raise the heat. Bring the stock to a boil, stirring to distribute the garlic throughout. Once boiling, immediately reduce the heat to low before adding the cornmeal.
WHISK IN THE POLENTA SLOWLY
With one hand, pour the stone-ground cornmeal into the hot stock in a slow, steady stream. Whisk continuously for the first 2–3 minutes so the grains disperse evenly and do not form lumps. Keep the heat low as the polenta begins to thicken.
COOK UNTIL TENDER AND CREAMY
Cook the polenta uncovered over low heat for approximately 20 minutes, stirring the bottom and sides of the pan regularly to prevent sticking. If the mixture thickens before the grains are tender, whisk in a little hot water at a time until it loosens. Continue cooking until the polenta is soft and no longer gritty; the exact time depends on the cornmeal.
FINISH WITH LEMON PEPPER, CREAM AND CHEESE
Season the polenta with Merman's Revenge Lemon Pepper Seasoning, beginning with about 1 teaspoon and adjusting to taste. Add 3 tablespoons of salted butter and whisk until melted. Slowly pour in ½ cup of heavy cream while whisking, then add ½ cup Parmesan cheese a little at a time. Stir until creamy and smooth; keep warm over very low heat, adding a splash of water if it becomes too thick.
WARM THE GARLIC AND RED PEPPER
In a separate large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the thinly sliced garlic and ¼ teaspoon crushed red pepper flakes. Cook for about 3 minutes, stirring occasionally, until the garlic becomes fragrant and softened without turning dark.
REDUCE THE WHITE WINE
Pour ¼ cup of dry white wine into the skillet. Increase the heat to medium-high and bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally, until the wine has reduced by approximately half and the garlic and pepper flavors have concentrated.
SIMMER THE SHRIMP SAUCE
Add ¾ cup lower-sodium chicken stock to the reduced wine and bring the sauce back to a gentle boil. Lower to a steady simmer and cook for approximately 3 minutes. The liquid should be flavorful but still loose enough to spoon over the polenta.
ADD THE LEMON ZEST AND SHRIMP
Stir in 1 teaspoon of fresh lemon zest, then add the peeled shrimp in an even layer. Sprinkle with Merman's Revenge Lemon Pepper Seasoning, starting with about ½ teaspoon. Cook for approximately 3 minutes, stirring and turning the shrimp as needed, until they begin to turn pink and opaque. Cover the skillet for the final minute to gently finish cooking; avoid overcooking.
FINISH THE SAUCE WITH BUTTER
Once the shrimp are fully cooked and opaque, reduce the heat to low. Add ¼ cup unsalted butter in pieces, gently stirring or swirling the pan until the butter melts into the warm sauce. Remove from the heat as soon as the sauce becomes glossy, keeping the shrimp tender.
PLATE AND SERVE
Stir the warm polenta until smooth, adding a small splash of water if necessary. Spoon a generous portion into each shallow bowl, arrange the Lemon Pepper shrimp on top and pour the garlic, wine and butter sauce over everything. Serve immediately while the polenta is creamy and the shrimp are warm.
MADE WITH
LEMON PEPPER SEASONING
Bright lemon flavor, black pepper and savory spices bring the creamy Parmesan polenta and the buttery Gulf shrimp together in one flavorful seafood dish.
EXPLORE LEMON PEPPER →
GOOD TO KNOW
TIPS FROM
THE MERMAN
WHISK WHILE YOU POUR
Add the cornmeal to the hot stock slowly and whisk continuously for the first few minutes. If the polenta becomes too thick as it cooks, loosen it gradually with hot water.
REDUCE THE WINE FIRST
Let the dry white wine reduce by about half before adding the chicken stock. This concentrates the garlic and red-pepper flavor in the shrimp sauce.
FINISH THE SHRIMP GENTLY
Shrimp cook quickly. Cover the skillet for just the last minute, then melt the finishing butter into the sauce over low heat so the shrimp stay tender.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
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