Pumpkin Polenta with Butter Berbere Shrimp
A creamy pumpkin and coconut polenta served with shrimp smothered in an Ethiopian berbere spice and butter sauce
Servings: 4 servings
Calories: 639kcal
Ingredients
Polenta
- 14 ounces canned pumpkin
- 14 ounces canned coconut milk
- 2 cups chicken or garlic broth
- 3/4 cup fine cornmeal
- 2 tablespoons butter
Shrimp
- 4 tablespoons butter
- 1 pound shrimp peeled, deveined, tails on
- 2 cloves garlic
- 1 tablespoon berbere spice
- 1/2 teaspoon celery salt
- 1/2 teaspoon oregano
- 1 tablespoon white vinegar
- chopped scallions for garnish
Instructions
- Mix the pumpkin, coconut milk, and stock in a pot and bring to a simmer. Whisk in the cornmeal. Season with a pinch of salt and pepper. Turn heat to low and continue to cook at a slow simmer for about 30 minutes. Finish with the butter before serving, taste and add salt if needed.
- Melt the butter in a large frying pan and add the shrimp. Cook about 2 minutes, stirring and flipping the shrimp.
- Add in the garlic, berbere, celery salt, and oregano and continue to stir and cook for 2 more minutes. Add the vinegar and cook 1 minute. Remove from heat.
- Plate with the polenta first, then top with some shrimp. Garnish with scallions.
Nutrition
Calories: 639kcal | Carbohydrates: 37g | Protein: 30g | Fat: 44g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 1133mg | Potassium: 896mg | Fiber: 9g | Sugar: 8g | Vitamin A: 15984IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 6mg