I’m excited to be in the kitchen today with my friends at Icelandic Provisions! Who doesn’t want a bite of this Shrimp and Grits?! You’re going to absolutely love it topped with my Icelandic Provisions Skyr piquant sauce that takes it over the stratosphere. It is truly a Magic Elixir of its own!
I recently discovered instant polenta, and it is no longer something you need to master perfectly. You might think of Shrimp and Polenta as a dish that simply takes forever, but this version is great for delicious weeknight eating. If you like creamy, spicy, and crunchy, then this is your dish.
If you still haven’t discovered Skyr, you need to. It’s a rich and creamy cultured dairy product and has been a staple of Icelanders for over a thousand years. It’s made from heirloom cultures that have been passed down generation to generation.
I am so proud to partner with Icelandic Provisions because they are committed to making a clean, healthful product that is non-GMO. It takes nearly 4 cups of milk to make 1 cup of Skyr which means that it is packed with protein but it also has a lot less sugar than yogurt! And it makes a fantastic ingredient for so many recipes because its smooth and creamy never sour. It’s truly a Magic Elixir of it’s own!
Creamy Shrimp and Grits with Piquant Icelandic Provisions Skyr Sauce
For the Shrimp
- 1 pound shrimp, de-veined, shell off, tail on
- 4 ounces bacon
- 2 tsp Olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp old bay seasoning
For the Polenta
- 4 cups chicken stock
- 1 tsp salt
- 1 cup of polenta
- 2 Tbsp butter
- 1 container, (5.3 ounces) of plain Skyr
- 1/2 cup grated Parmesan
For the Sauce
- 1 container (5.3 ounces) of plain Skyr
- 2 Tbsp hot sauce
Bring 4 cups chicken stock to boil. Add salt and polenta, stir and cook for 3 minutes, on medium heat. When the polenta is nearly done, add 2 tbsp butter, 1/2 cup Parmesan, and Skyr. Stir to combine all the ingredients, remove from heat.
Toss the shrimp in the salt, pepper, garlic powder and Old Bay seasoning. Let marinate for 15 minutes.
Cut bacon into 1 inch pieces and fry in a large frying pan with 2 tsp olive oil until golden and crispy, about 7 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan. Over medium heat, cook the shrimp in the bacon fat until done, about 2-3 minutes per side. (If shrimp are larger, add 1-2 minutes to total cooking time.)
Make the sauce by mixing hot sauce into the plain Skyr until well combined.
Spoon some polenta into a bowl and top with shrimp. Drizzle with sauce and garnish with the crispy bacon.