2 pounds large shrimp
1T ground chipotle chile
1T ground turmeric
1T ground coriander
1T ground cumin
1T ground lemon peel
1/2 T course kosher salt
2T Olive Oil
3/4 cup Polenta Corn Grits
1tsp coarse kosher salt
1/2 stick butter
Peel and clean shrimp. (You can also purchase the shrimp pre-cleaned and peeled, but make sure you are using raw shrimp.) Remove tail from shrimp as well.
Rinse shrimp and place between paper towels to absorb most of the water.
In a gallon size plastic bag mix together chipotle powder, turmeric, coriander, cumin, ground lemon peel (can also use fresh lemon zest) and salt.
Put shrimp into bag with seasoning, shake until all shrimp covered and set aside.
Add 4 cups of water and 1 tsp. salt to sauce pan. Bring to boil.
Slowly add polenta while stirring with a fork. Bring back to boil while continuing to stir with fork.
Turn heat down to low, cook for 20 minutes all the while stirring every two minutes.
With 10 minutes remaining on polenta, heat wok type skillet and add olive oil. Once heated, add shrimp evenly across wok.
After 3 minutes, turn shrimp and add butter to polenta.
Shrimp is ready to serve in about another three minutes.
Spoon polenta in a pasta bowl and top with shrimp.