Al Pastor Shrimp with Cheesy Polenta

Fast. Flavorful. Fancy enough to fool someone.

Al Pastor Shrimp with Cheesy Polenta

This recipe is what happens when sweet heat meets creamy comfort. Shrimp is quickly sautéed with butter and our smoky pineapple Al Pastor sauce, then piled over a bowl of creamy cheddar polenta. A weeknight win in under 30 minutes.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 tablespoon butter (or oil)
• 2 pouches of Howl at the Spoon Al Pastor Sauce
• Chopped cilantro and lime wedges for garnish (optional)
• For the cheesy polenta:
• 4 cups water
• 1 cup cornmeal or polenta
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 cup shredded sharp cheddar cheese

Instructions:

1. Make the polenta: Bring 4 cups of water to a boil in a saucepan. Add salt, then slowly whisk in the cornmeal. Reduce heat to low and cook, stirring often, for 15–20 minutes until thick and creamy.
2. Stir in 1 tablespoon of butter and shredded cheddar until melted and smooth. Keep warm over very low heat.
3. For the shrimp: In a sauté pan, heat 1 tablespoon butter over medium heat.
4. Add the shrimp and cook for 1–2 minutes per side until just pink.
5. Add Al Pastor sauce and stir to coat. Let simmer for another minute until shrimp is fully cooked.
6. Spoon the cheesy polenta into bowls and top with shrimp and sauce. Add cilantro and lime if using. Serve hot.

Flavor tip: Don’t skip the cheese. The bold, spicy-sweet shrimp needs that creamy base to shine.