Harissa Shrimp and Sausage with Creamy Polenta
This Harissa Shrimp and Sausage Over Creamy Polenta is a bold, flavorful dish combining smoky harissa-spiced shrimp and sausage with creamy polenta. A drizzle of spicy harissa honey adds a sweet-heat finish that brings everything together, making it a perfect cozy yet exciting weeknight meal. It’s gluten-free and dairy-free, and packed with vibrant flavors!
Servings: 4
Ingredients
For the Harissa Shrimp and Sausage:
- 1 lb shrimp peeled and deveined
- 1/2 lb smoked sausage chorizo or andouille, sliced
- 2 tbsp harissa paste adjust to taste
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1/2 red onion sliced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/3 cup white wine or broth, for deglazing
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
For the Polenta:
- 1 cup polenta coarse cornmeal
- 4 cups vegetable or chicken broth
- 2 tbsp dairy-free butter or regular if preferred
- 1/4 cup dairy-free cream coconut or cashew cream or regular dairy heavy cream
- Salt and pepper to taste
For the Spicy Harissa Honey:
- 2 tbsp honey
- 1 tsp harissa paste adjust to taste
- 1/2 tsp lime juice
Instructions
For the Harissa Shrimp and Sausage:
- In a large pan, heat 1 tbsp olive oil over medium heat. Add the shrimp and sear for 2-3 minutes per side, until just cooked through. Remove the shrimp from the pan and set aside.
- In the same pan, add the garlic, onion, and bell pepper. Sauté for 4-5 minutes until the vegetables are softened.
- Add the sausage slices to the pan and cook for another 3-4 minutes, until the sausage is browned and crispy.
- Stir in the harissa paste, smoked paprika, cumin, and coriander. Cook for 1 minute until fragrant.
- Pour in the white wine (or broth) to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly and create a light sauce.
- Return the shrimp to the pan and stir to coat them in the sauce. Season with salt and pepper to taste.
For the Polenta:
- In a medium saucepan, bring the broth to a boil. Gradually whisk in the polenta to prevent clumping.
- Lower the heat to a simmer and cook, stirring occasionally, for about 20-25 minutes until thick and creamy.
- Stir in the butter and 1/4 cup of cream. Season with salt and pepper. Adjust consistency with more broth or water if needed.
For the Spicy Harissa Honey:
- In a small bowl, mix the honey with the harissa paste, and lime juice.
- Adjust the spice level by adding more harissa if desired.
To Serve:
- Spoon the creamy polenta onto plates or bowls.
- Top with the harissa shrimp and sausage mixture, along with a drizzle of the light sauce from the pan.
- Finish by drizzling the spicy harissa honey over the shrimp and sausage.
- Garnish with fresh parsley or cilantro, and enjoy!