Shrimp and Polenta Recipe
Shrimp and polenta is the perfect blend of creamy comfort food and elegant seafood flavors. This dish combines smooth, buttery polenta with succulent shrimp, enhanced by garlic, lemon, and herbs. It’s easy to prepare and makes an excellent weeknight dinner or a show-stopping meal for special occasions.
Equipment
- Mixing Bowls For seasoning shrimp
- Saucepan For cooking polenta
- Wooden Spoon To stir polenta and prevent lumps
- Skillet or Sauté Pan For cooking the shrimp
- Whisk For smooth polenta consistency
- Ladle For serving the creamy polenta
Ingredients
For the Polenta:
- 1 cup polenta medium or fine ground cornmeal
- 4 cups water or low-sodium chicken stock
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter optional, for creaminess
- ½ cup whole milk or cream optional, for a richer texture
- Salt and black pepper to taste
For the Shrimp:
- 1 pound medium to large shrimp peeled and deveined
- 2 tablespoons olive oil or butter
- 3 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes optional, for heat
- Juice of 1 lemon
- Salt and black pepper to taste
Optional Add-Ins and Variations:
- Fresh Herbs: Chopped parsley or basil for garnish
- Cheese Variations: Use Pecorino Romano instead of Parmesan for a sharper flavor
- Vegetables: Add roasted cherry tomatoes grilled zucchini, or sautéed spinach
- Protein Swaps: Replace shrimp with scallops chicken, or tofu
Instructions
1️⃣ Prepare the Polenta
- Bring water or chicken stock to a boil in a saucepan over medium heat. Add a generous pinch of salt.
- Slowly whisk in the polenta, stirring constantly to prevent lumps.
- Reduce heat to low, and simmer while stirring frequently for 20-30 minutes, or until thick and creamy.
- Stir in butter, Parmesan cheese, and milk or cream. Adjust salt and black pepper to taste.
- Keep warm over very low heat, adding a splash of liquid if it thickens too much.
2️⃣ Cook the Shrimp
- Heat a skillet over medium-high heat and add olive oil or butter.
- Season shrimp with smoked paprika, salt, and pepper.
- Sauté shrimp for 2-3 minutes per side, flipping once, until pink and opaque.
- Add minced garlic and red pepper flakes (if using), and sauté for an additional 30 seconds.
- Squeeze fresh lemon juice over the shrimp and stir to coat.
3️⃣ Assemble the Dish
- Spoon a generous amount of creamy polenta onto a plate or shallow bowl.
- Top with garlic butter shrimp, ensuring each serving gets a bit of the flavorful sauce.
- Garnish with fresh parsley or basil and an extra sprinkle of Parmesan cheese.
- Serve immediately and enjoy!
🍴 Expert Tips & Tricks
- ✅ Whisk the polenta slowly to prevent lumps.
- ✅ Use chicken stock instead of water for a richer taste.
- ✅ Don’t overcook shrimp—they only need 2-3 minutes per side.
- ✅ Make ahead: Polenta can be prepared in advance and reheated with a splash of milk or water.
🌿 Variations & Substitutions
- ✨ Dairy-Free: Use olive oil instead of butter and nutritional yeast instead of Parmesan.
- ✨ Gluten-Free: Naturally gluten-free—just ensure broth and seasonings contain no gluten.
- ✨ Spicy Option: Add extra red pepper flakes or a dash of hot sauce.
- ✨ Herb-Infused: Stir in fresh rosemary or thyme into the polenta for extra aroma.
🥡 Storage & Reheating
- 📌 Refrigeration: Store leftover polenta and shrimp separately in airtight containers for up to 3 days.
- 📌 Freezing: Freeze polenta in a shallow dish for up to 2 months. Reheat with added liquid to restore creaminess.
- 📌 Reheating:
- Microwave: Heat polenta in 30-second intervals, stirring each time.
- Stovetop: Reheat polenta over low heat with a splash of milk or water.
- Shrimp: Quickly reheat in a skillet for 1-2 minutes, adding a bit of butter or oil.
🍽️ Serving Suggestions
- Pair this dish with:
- 🥗 Greek Salad: Crisp cucumbers, tomatoes, red onions, and feta.
- 🍷 Wine Pairing: Sauvignon Blanc, Chardonnay, or light Pinot Noir.
- 🥒 Roasted Vegetables: Mediterranean-style zucchini, eggplant, and bell peppers.
- 🍞 Crusty Bread: Serve with garlic bread or focaccia for a complete meal.
❓ Frequently Asked Questions
- 🔹 Can I use instant polenta?
- Yes! Instant polenta cooks in 5 minutes but may lack depth in flavor. Enhance it with chicken broth, butter, and Parmesan.
- 🔹 What’s the best shrimp size for this dish?
- Medium to large shrimp (21-30 count per pound) work best for even cooking.
- 🔹 Can I make this dish ahead of time?
- Yes! Prepare the polenta in advance and reheat with a splash of liquid. Cook the shrimp just before serving for the best texture.
- 🔹 Can I grill the shrimp instead of sautéing?
- Absolutely! Grilled shrimp adds a smoky flavor—just brush with olive oil and seasonings before grilling for 2-3 minutes per side.