bonappetit4.1
Salt-and-Pepper Shrimp With Crispy Polenta
Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
Mix 2¼ tsp. freshly ground pepper, 2¼ tsp. ground Sichuan peppercorns, 1½ tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a small bowl to combine; set spice mixture aside.
¼ tsp. freshly ground pepper2¼ tsp. ground Sichuan peppercorns2½ tsp. sugar1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1
2
Toss 1 lb. medium shrimp, peeled, deveined, tails left on, and ⅓ cup cornstarch in a large bowl until shrimp are evenly coated. Set aside.
. medium shrimp, peeled, deveined, tails left on1 lb
3
Heat ⅓ cup vegetable oil in a large nonstick skillet over medium-high. Working in batches and adding more oil as needed if pan looks dry, cook one 16–18-oz. tube precooked polenta, cut into 1" cubes, in a single layer, turning halfway through, until golden and crisp, 10–⏱️ 14 minutes per batch. (Be patient; the polenta takes a long time to crisp up. Don’t fuss with it too much.) Transfer polenta to a large bowl.
16–18-oz. tube precooked polenta, cut into 1" cubes1
4
Working in batches and adding more oil as needed if pan looks dry, cook reserved shrimp in a single layer in same pan, turning halfway through, until golden brown and crisp, about ⏱️ 2 minutes per batch. Transfer to bowl with polenta.
5
Add 5 Fresno chiles, thinly sliced, to same pan and cook, stirring often, just until tender, about ⏱️ 1 minute. Transfer to bowl with polenta and shrimp.
Fresno chiles, thinly sliced5
6
Add 1 bunch scallions, cut into 2" pieces, white pieces halved if thick, to same pan and cook, stirring often, just until tender, about ⏱️ 1 minute. Transfer to bowl with polenta, shrimp, and chiles and sprinkle reserved spice mixture over. Toss until combined and everything is evenly coated. Taste and season with more salt if needed.
bunch scallions, cut into 2" pieces, white pieces halved if thick1
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