Smoked Shrimp with Corn Polenta

December 31, 2013

(Gluten Free) madras curry infused oil, roasted summer corn polenta, green tomato relish


Recipe supplied by Executive Chef Marc Krampe of Social



2/3 cup coarse cornmeal

1 cup while milk

1 cup cream

2 tsp salt

3 tablespoons fresh grated parmesan

Combine milk and cream in a pot and bring to a simmer. Add the salt and whisk in the cornmeal. Turn the heat down to low and cover. Let cook for 2-3hrs stirring often until cornmeal is cooked and the polenta is rich and creamy. Stir in parmesan before serving.

For the Curry oil:

2 cups neutral oil

2 tablespoons curry powder

1 lemon grass chopped

1 Granny Smith apple chopped

1 yellow onion chopped

Combine all ingredients with oil and bring to a simmer until vegetables begin to caramelize. Let cool to room temperature and strain through cheese cloth.

For the smoked shrimp:

Cold smoke the shrimp at 80°F. Season with salt and black pepper and sauté with curry oil.