Shrimp Creole with Creamy Polenta
Chef Akhtar heads south for this one, turning out a gloriously saucy Creole classic. Seared shrimp is dusted with warm Cajun spices and coated in a tomato-rich sauce of celery, bell pepper, onion, and a dash of fiery Tabasco. It’s paired with creamy polenta that’s whisked with butter and cheddar cheese, and braised collard greens sweetened with honey and sharpened with vinegar.
Nutritional facts
Protein
35g
Carbs
56g
Calories
770kcal
Fat
45g
Ingredients
Whole Milk, Red Bell Pepper, Green Onion, Tabasco Sauce, Polenta, Grapeseed Oil, Cider Vinegar, Kosher Salt, Onion, Heavy Cream, Collard Greens, Honey, Canned Tomato, Garlic, Tomato Paste, Black Pepper, Shrimp, Celery, Old Bay Seasoning, Cajun Spice, Butter, Canola and Olive Oil Blend, White Cheddar Cheese
Contains crustacean shellfish (Shrimp), celery, milk.
Reviews
4.2
Based on 284 reviews
Catherine · 10/19/26
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About Akhtar Nawab
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
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