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Caramelized Corn Fungi (Polenta) Topped with Spicy Garlic Shrimp

I do not have a love for fungi! I know it’s the National Dish of Antigua and Barbuda… but, for me, it has two things that are not in its favor: it uses cornmeal and okra (Yes!! I’m sharing my food bias). Emily, our youngest, LOVES fungi, and Connie, who helps me with my cooking classes, usually makes it for her. Go Connie!

Today I’m going to put aside my bias and celebrate Antigua and Emily by making fungi my way and with ingredients I love, such as butter and cheese. Oh, and the okra… not happening, but you can add it if you want!

For the shrimp, I am using a recipe that I've been using for years in my cooking classes. Besides being great with Fungi, you can serve it with angel hair pasta too!

Hope you love the recipe!

Caramelized Corn Fungi

  • 4 Tablespoons butter
  • 1 ½ Cups sweet corn
  • 1 ½ Cups milk
  • 1 ½ Cups water
  • 1 Cup dried cornmeal
  • 2 Tablespoons butter
  • ½ Cup grated Parmesan cheese

In a large skillet over medium heat, melt 4 tablespoons (¼ Cup) butter.  Add the corn and ¼ teaspoon of salt and pepper.  Cook until the corn has caramelized.  It should be slightly browned in about 7 minutes or so.

While the corn is cooking, combine the milk and water in a medium pot and bring to a low boil. Season the water with a pinch of salt, and then whisk in the cornmeal.  Cook until the mixture has thickened in about 20 minutes, making sure to stir constantly . Stir in the Parmesan cheese and the corn.  Season with salt and pepper, as needed.

The Garlic Shrimp

  • Cup olive oil
  • 2 Cloves Garlic, minced
  • 1 Inch piece of Ginger, grated
  • 1 Lime, zested and juiced
  • 1 Teaspoon red pepper flakes
  • ¼ Cup cilantro leaves, chopped
  • 2 Tablespoons dark rum
  • Salt and pepper to taste
  • 1 Pound large shrimp (16/20)

Peel and devein shrimp.

In a large bowl combine the olive oil, minced garlic, grated ginger, lime zest and juice, red pepper flakes and rum. Mix to blend all the flavors. Add the shrimp and the chopped cilantro leaves, tossing to make sure the all the shrimp is well coated. Cover and set aside to marinade.

Using a medium sized saute pan over high heat, completely coat the bottom of the pan with olive oil, add a clove of smashed garlic and then saute the shrimp for about 3 to 4 minutes per side, turning once.

Place the shrimp on top of the fungi to serve.

Enjoy!

Tell Us What You Think!

Try pairing our Caramelized Corn Fungi and Spicy Garlic Shrimp with a side such as our Veggie Pakora or Tostones and have fun!

If this recipe makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.