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Smoky Shrimp & Polenta

with Fresh Corn & Sweet Peppers

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

A Southern favorite, shrimp and grits, gets a seasonal lift from a vibrant duo of sautéed corn and peppers—all served over smooth, cheesy polenta.

Get Cooking
fresh
ingredients
Smoky Shrimp & Polenta with Fresh Corn & Sweet Peppers
Title
  • 1⅛ lbs Shrimp
  • 1¼ cups Polenta
  • 3 Ears Of Corns
  • 2 cloves Garlic
  • 2 Scallions
  • 4 oz Sweet Peppers
  • 2 Tbsps Tomato Paste
  • 4 Tbsps Butter
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)
  • 4 oz Fontina Cheese
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with 6 cups of water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic; roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared corn, garlic, and white bottoms of the scallions. Grate the cheese on the large side of a box grater. Pat the shrimp dry with paper towels; remove and discard the tails. 

Cook the polenta:
2 Cook the polenta:

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium; cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the water has been absorbed and the polenta is thickened. Turn off the heat. Stir in the butter and grated cheese until combined. Season with salt and pepper to taste. Cover to keep warm. 

Cook the vegetables:
3 Cook the vegetables:

While the polenta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared corn mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste and cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. 

Cook the shrimp & serve your dish:
4 Cook the shrimp & serve your dish:

While the vegetables cook, season the prepared shrimp with salt, pepper, and enough of the spice blend to coat (you may have extra). Add the seasoned shrimp and 1/2 cup of water to the pan of cooked vegetables. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the vinegar. Serve the cooked polenta topped with the cooked shrimp and vegetables. Garnish with the sliced green tops of the scallions and a drizzle of olive oil. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with 6 cups of water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic; roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared corn, garlic, and white bottoms of the scallions. Grate the cheese on the large side of a box grater. Pat the shrimp dry with paper towels; remove and discard the tails. 

2 Cook the polenta:

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium; cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the water has been absorbed and the polenta is thickened. Turn off the heat. Stir in the butter and grated cheese until combined. Season with salt and pepper to taste. Cover to keep warm. 

Cook the polenta:
Cook the vegetables:
3 Cook the vegetables:

While the polenta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared corn mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste and cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. 

4 Cook the shrimp & serve your dish:

While the vegetables cook, season the prepared shrimp with salt, pepper, and enough of the spice blend to coat (you may have extra). Add the seasoned shrimp and 1/2 cup of water to the pan of cooked vegetables. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the vinegar. Serve the cooked polenta topped with the cooked shrimp and vegetables. Garnish with the sliced green tops of the scallions and a drizzle of olive oil. Enjoy!

Cook the shrimp & serve your dish: