Coconut Miso Shrimp Polenta Lanterns
A bold fusion dish combining creamy Italian-style polenta, Japanese white miso glaze, and Caribbean coconut-lime shrimp. Crispy polenta cakes act as edible platforms for smoky shrimp and charred pineapple salsa, creating layers of sweet, savory, creamy, and spicy flavors.
🛒Ingredients
- 1500g large raw shrimp, peeled and deveined
- 21 cup quick-cook polenta
- 32 1/2 cups chicken stock
- 41/2 cup coconut milk
- 52 tbsp white miso paste
- 61 tbsp soy sauce
- 71 tbsp honey
- 81 tsp smoked paprika
- 91 tsp lime zest
- 102 tbsp lime juice
- 111 cup fresh pineapple, diced
- 121 small red chili, finely sliced
- 132 tbsp chopped cilantro
- 142 tbsp butter
- 153 tbsp olive oil
- 161 garlic clove, minced
- 171/4 cup grated parmesan
- 18Salt to taste
- 19Black pepper to taste
👨🍳Instructions
Cook the polenta by simmering chicken stock in a saucepan, slowly whisking in the polenta until thick and creamy. Stir in butter, parmesan, and a splash of coconut milk. Spread onto a tray and chill until firm.
💡Tip: Whisk continuously to avoid lumps and achieve a silky texture.
Mix miso paste, soy sauce, honey, smoked paprika, lime zest, and garlic into a glaze. Toss the shrimp in the mixture and let them marinate for 10 minutes.
💡Tip: Do not marinate too long, or the lime juice may start curing the shrimp.
Pan-fry the chilled polenta into crispy golden cakes using olive oil until both sides are deeply browned and crunchy.
💡Tip: Use medium heat so the inside stays creamy while the crust crisps properly.
Sear the shrimp in a very hot skillet until slightly charred and glossy. In a separate bowl, combine diced pineapple, chili, cilantro, and lime juice to create a fresh salsa.
💡Tip: Cook shrimp quickly to keep them juicy and tender.
Assemble the dish by placing shrimp over the crispy polenta cakes and topping with pineapple salsa. Finish with a drizzle of coconut cream and fresh cilantro.
📊Nutritional Information
Approximately 540 calories per serving
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