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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
32g
Carbs
58g
Calories
590
Fat
26g
Ingredients
White Cheddar Cheese, Canola and Olive Oil Blend, Butter, Cajun Spice, Celery, Shrimp, Black Pepper, Tomato Paste, Garlic, Canned Tomato, Honey, Collard Greens, Onion, Kosher Salt, Cider Vinegar, Grapeseed Oil, Polenta, Tabasco Sauce, Green Onion, Red Bell Pepper, Whole Milk
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About Akhtar Nawab
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which 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 will be available August 2020.
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