lemon garlic shrimp and asparagus with honey butter polenta
Get ready for some funky-smelling pee!
Yep, sexy way to start a recipe writeup. Go self.
I was in a bit of a low mood today. Sometimes I just wake up that way, maybe because I had some bad dreams, unbeknownst to me, or the vibes of the universe are off. You know? One struggle I often undergo is with self worth, feeling lost, and unsure of which way my life’s arrow points. I usually can shove these rude thoughts aside, but other days they pass through my inner barriers and dominate my mind for awhile.
Yeah, just a day. A goofy, unkind day. But that’s what easy dinners are for: when I don’t want to bother, but also do want to bother because foraging or going to Whole Foods isn’t always the best choice. Usually, getting in the kitchen makes me feel better.
I’ve loved polenta for a bit now, and use it whenever I can. So a few bits and bobs led to this Lemon Garlic Shrimp and Asparagus with Honey Butter Polenta. A lot of people tout cheesier polenta styles, which I also enjoy, no doubt: but there’s something quite comforting about the honey butter preparation I use often. A little sweetness really pairs well with the citrusy, buttery shrimp and a crisp bite of the veggies.
One Skillet, Two Skillet, Three Skillet, Four
I wish I could dub this a one pan meal, but polenta works best in its own little ceramic cubby. Thankfully, it’s fast, so you needn’t worry about too much preoccupation with what’s cookin’ away on your stovetop.
First, the shrimp. I use my trusty blackening combination to season the plump dudes – dry them off real good first to help them crisp. Toss the shrimp in that blend, then trim some asparagus, mince some garlic, and squeeze some juice out of a lemon. Prep’s pretty much done then.
Warm a couple spoonfuls of olive oil, or your choice cooking oil, and sear the shrimp on both sides about 2-3 minutes until crispy and golden. I usually need to do two batches in order to not crowd my pan, which will prevent them from crisping. The proximity will create steam instead.
Add all the shrimp back into the skillet and chuck in some butter and garlic. Brown the butter for a couple minutes, then stir in the lemon juice. Pull the shrimp from the pan into a shallow bowl or dish, and pour the garlicky buttery awesomesauce overtop.
Any remaining butter flavors the asparagus nicely, so don’t worry if you aren’t able to dislodge all of it. You can here choose to add a little more oil to the pan and stir fry the asparagus, or, as I do, pour in a couple tablespoons of water, cover, and perform a steam-saute. I like the latter mostly to prevent too much fat from entering the dish, but it’s up to you. I have nothing against oils and butter.
Obviously. Cos there’s fucking butter everywhere in this dish.
Po-Len-Ta
First off, buy the polenta grits, not the big tubular package. Bob’s Red Mill makes the one I see around my stores most.
Now, if you want to sequence like I do, melt the butter in your skillet while the asparagus cooks. By the time the butter browns, the asparagus should be done, so you can take it out the skillet and keep it warm somewhere (inside of a turned-off oven or microwave does the trick). Then, you can focus on the polenta solely, since it’s process is rapid.
Pour in a combination of whole milk and water and bring to a simmer, then plop in your polenta. Stir constantly until there remains liquid but the polenta is quickly thickening. Add honey and salt to the pot, enough of the latter to your taste. Keep stirring, probably only another minute, until most of the liquid is absorbed.
Then, serve it all up. A big pile of polenta, some shrimp, a handful of asparagus, and of course some fresh basil. Pour a little extra garlic butter in your bowl. If you’re having a low day, it might give you a lil boost, I’d say.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Lovin’ that polenta?
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lemon garlic shrimp and asparagus with honey butter polenta
Ingredients
- 1 lb large or jumbo shrimp, peeled and deveined
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 4 cloves garlic, minced
- 6 tbsp butter
- 1/4 cup lemon juice
- 1 lb asparagus, trimmed
- 1 cup polenta
- 1 1/2 cups whole milk
- 2 tbsp honey
- fresh basil, to serve
Instructions
- Pat the shrimp very dry and place in a medium sized bowl. Stir together the smoked paprika, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and a pinch of salt. Add to the shrimp and toss until evenly coated.
- Heat 2 tablespoons olive oil in a skillet over medium. Working in batches as needed, sear the shrimp 2-3 minutes per side until crisp and opaque. Add all the shrimp back to the pan (if you did batches). Add the garlic and 4 tablespoons of butter. Cook until the butter browns, about 2 minutes. Stir in the lemon juice. Move the shrimp to a shallow dish. Pour any remaining garlic butter over top.
- To the same skillet, add the asparagus, toss with any remaining butter in the pan and season with salt and pepper. Pour in 2 tablespoons of water and cover. Steam-saute for 3-4 minutes until tender.
- In a separate pan, melt the remaining 2 tablespoons of butter until slightly browned, about 2-3 minutes. Pour in the milk and 1 1/2 cups of water. Bring to a simmer, then add the polenta. Stir constantly until thickened but not all the moisture is absorbed, about 2-3 minutes. Add the honey and a pinch of salt and pepper. Stir until thickened.
- Divide the polenta into bowls. Top with asparagus and shrimp, and serve with fresh basil, as desired.
