Grilled Shrimp And Polenta Recipes

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ITALIAN-STYLE GRILLED SHRIMP AND POLENTA



Italian-Style Grilled Shrimp and Polenta image

Start the polenta several hours before grilling -- or even the day before.

Provided by Lisa Lotts

Categories     Main Course

Time 1h

Number Of Ingredients 29

1 teaspoon Colavita Extra Virgin Olive Oil
2 cups chicken broth
1 1/2 cups water
1 cup Colavita Instant Polenta Cornmeal
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon granulated garlic
1/2 teaspoon salt
1/3 cup parmesan cheese (grated)
extra olive oil for brushing
2 cloves garlic (minced, divided)
1 lemon (zested)
1/8 teaspoon red pepper flakes
1/4 teaspoon salt (divided)
1/4 teaspoon black pepper (divided)
2 tablespoons Colavita Extra Virgin Olive Oil
1 1/2 pounds extra large shrimp (U12-15, peeled and deveined)
2 cloves garlic (minced)
1 lemon (zested and juiced)
1 teaspoon dijon mustard
3 tablespoons Colavita Extra Virgin Olive Oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Colavita capers (rinsed and drained, patted dry with a paper towel)
1/3 cup Colavita sun-dried tomatoes (drained and thinly sliced)
1/3 cup red onion (thinly sliced)
1 cup grape tomatoes (quartered)
1 10-ounce jar baby artichokes or artichoke hearts (rinsed, drained, patted dry)
1/2 cup parsley (fresh chopped)
bamboo or metal skewers -- if using bamboo (soak in water for an hour before grilling)

Steps:

  • Add olive oil to a small loaf pan and use a paper towel to coat the bottom and sides of the pan. Set aside.
  • Add chicken broth, water, thyme, garlic and salt to a medium saucepan and bring to a boil. Slowly add the polenta into the chicken broth, whisking constantly. Continue to whisk and cook polenta for 4-5 minutes. Remove from heat. Stir in the parmesan cheese.
  • Pour the polenta into the loaf pan and smooth the top. Cover with plastic wrap and let cool to room temperature. Then refrigerate until firm, several hours or overnight.
  • In a medium bowl, combine 2 cloves of the garlic, the lemon zest, red pepper flakes, salt, pepper, and olive oil. Stir to combine. Add the shrimp and toss to coat. Set aside for 15 minutes to marinate.
  • In a medium bowl combine the garlic, lemon zest and juice, dijon mustard, olive oil, salt and pepper. Whisk to combine. Add the capers, sun-dried tomatoes, red onion, grape tomatoes, artichokes and parsley. Toss to combine. Set aside.
  • Thread the shrimp onto skewers.
  • Turn the polenta out onto a cutting board. Slice polenta into 1/2" thick slices. Lightly brush them with olive oil. Lightly oil the grill grates and make sure the grill is hot before adding the polenta - it can have a tendency to stick. Grill the polenta for about 3-4 minutes per side. Transfer to a serving platter.
  • Grill the shrimp for about 1 1/2-2 minutes per side, until pink and opaque. Transfer to a serving platter.
  • To serve: Arrange the polenta on a serving platter. Spoon the topping over the polenta. Arrange the shrimp skewers over the topping. Serve.

Nutrition Facts : Calories 202 kcal, Carbohydrate 31 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 1676 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

GRILL LIKE AN ITALIAN WITH COLAVITA: GRILLED SHRIMP AND POLENTA



Grill Like an Italian with Colavita: Grilled Shrimp and Polenta image

Set polenta is grilled and topped with tangy dressed vegetables, sun-dried tomatoes, and succulent marinated and grilled shrimp.

Provided by Lisa Lotts

Categories     Main

Yield 6 servings

Number Of Ingredients 29

1 teaspoon Colavita Extra Virgin Olive Oil
2 cups chicken broth
1½ cups water
1 cup Colavita Instant Polenta Cornmeal
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon granulated garlic
½ teaspoon salt such as Rachel Ray Salt from the Sea Grinders
⅓ cup grated parmesan cheese
extra olive oil for brushing
2 cloves garlic, minced, divided
1 lemon, zested
⅛ teaspoon red pepper flakes
¼ teaspoon salt such as Rachel Ray Salt from the Sea Grinders, divided
¼ teaspoon black pepper such as Rachel Ray Malabar Black Pepper Grinders, divided
2 tablespoons Colavita Extra Virgin Olive Oil
1½ pounds extra large shrimp (U12-15), peeled and deveined
2 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon dijon mustard
3 tablespoons Colavita Extra Virgin Olive Oil
¼ teaspoon salt such as Rachel Ray Salt from the Sea Grinders
¼ teaspoon black pepper such as Rachel Ray Malabar Black Pepper Grinders
⅓ cup Colavita capers, rinsed and drained, patted dry with a paper towel
⅓ cup Colavita sun-dried tomatoes, drained and thinly sliced
⅓ cup thinly sliced red onion
1 cup grape tomatoes, quartered
1 10-ounce jar baby artichokes or artichoke hearts, rinsed, drained, patted dry
½ cup fresh parsley, chopped
bamboo or metal skewers -- if using bamboo, soak in water for an hour before grilling

Steps:

  • Add olive oil to a small loaf pan and use a paper towel to coat the bottom and sides of the pan. Set aside.
  • Add chicken broth, water, thyme, garlic and salt to a medium saucepan and bring to a boil. Slowly add the polenta into the chicken broth, whisking constantly. Continue to whisk and cook polenta for 4-5 minutes. Remove from heat. Stir in the parmesan cheese.
  • Pour the polenta into the loaf pan and smooth the top. Cover with plastic wrap and let cool to room temperature. Then refrigerate until firm, several hours or overnight.
  • prepare the shrimp
  • In a medium bowl, combine 2 cloves of the garlic, the lemon zest, red pepper flakes, salt, pepper, and olive oil. Stir to combine. Add the shrimp and toss to coat. Set aside for 15 minutes to marinate.
  • In a medium bowl combine the garlic, lemon zest and juice, dijon mustard, olive oil, salt and pepper. Whisk to combine. Add the capers, sun-dried tomatoes, red onion, grape tomatoes, artichokes and parsley. Toss to combine. Set aside.
  • Thread the shrimp onto skewers.
  • Turn the polenta out onto a cutting board. Slice polenta into ½" thick slices. Lightly brush them with olive oil. Lightly oil the grill grates and make sure the grill is hot before adding the polenta - it can have a tendency to stick. Grill the polenta for about 3-4 minutes per side. Transfer to a serving platter.
  • Grill the shrimp for about 1½-2 minutes per side, until pink and opaque. Transfer to a serving platter.
  • Arrange the polenta on a serving platter. Spoon the topping over the polenta. Arrange the shrimp skewers over the topping. Serve.

GRILLED SHRIMP WITH POLENTA



Grilled Shrimp with Polenta image

Polenta, an Italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef Randy Windham's recipe for soft polenta topped with pest-marinated grilled shrimp is comfort food elevated to a new level of flavor. For a hearty lunch or simple dinner menu, double the portions and accompany with a green salad, Italian country bread, and a dish of oil-cured black olives.

Provided by Great Chefs

Number Of Ingredients 17

Basil
Garlic Cloves
Pine nuts
Salt
Grated Parmesan Cheese
Olive Oil
Shrimp
Cold Water
Milk
Polenta (coarse yellow cornmeal)
Unsalted Butter
Freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
Balsamic Vinegar
Basil-flavored Olive Oil
Freshly grated Parmesan cheese
Fresh Chives

Steps:

  • To make the pesto: In a food processor, puree the basil leaves, garlic, pine nuts, salt, and cheese until smooth. With the motor running, add oil in a slow, steady stream. Pour into a medium bowl, add the shrimp, and marinate at room temperature for 30 minutes. To make the polenta: In a large, heavy saucepan, stir the water, milk, and cornmeal together. Cook over low heat until thick, stirring constantly, about 25 to 30 minutes. Stir in the butter and cheese. Season to taste with salt and pepper. Grill the shrimp over medium coals for 2 to 3 minutes on each side. Divide the polenta among four large flat-rimmed soup dishes. Place shrimp on top and sprinkle with balsamic vinegar and flavored oil. Sprinkle with Parmesan cheese and chives.

GRILLED POLENTA WITH STRAWBERRIES



Grilled Polenta with Strawberries image

Grand Marnier® adds a delicate flavour to an old (adult) family favorite. Prepare the berries and allow them to sit on the counter, for no longer than 30 minutes, while you prepare the rest of the meal.

Provided by Bren

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 cup hulled and sliced strawberries
½ teaspoon white sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
1 (16 ounce) package prepared polenta
1 tablespoon olive oil, or as needed
1 pinch salt and freshly ground black pepper to taste
cooking spray

Steps:

  • Place the sliced strawberries into a small bowl, add sugar and brandy, and stir to coat. Let stand while you prepare the polenta.
  • Cut polenta into eight 1/2- to 3/4-inch-thick slices. Lightly brush the slices with olive oil and sprinkle with salt and pepper.
  • Preheat an outdoor grill for medium-high heat and lightly spray the grate.
  • Grill the polenta slices for 7 to 10 minutes per side, turning once. Place 2 slices on a dessert plate and top with 1/4 of the strawberry mixture.

Nutrition Facts : Calories 137 calories, Carbohydrate 22.3 g, Fat 3.5 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 392.3 mg, Sugar 5.1 g

SHRIMP AND TOMATOES OVER SOFT POLENTA



Shrimp and Tomatoes over Soft Polenta image

This colorful dish is a breeze to cook. Save extra polenta for use in Broiled Polenta with Mushroom Ragout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 8

1 1/2 pounds frozen medium shrimp, thawed, peeled, and deveined (tails removed)
Coarse salt and ground pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 can (14.5 ounces) diced tomatoes, in juice
1 recipe Soft Polenta
Basic Green Beans, for serving (optional)

Steps:

  • Season shrimp generously with salt and pepper. In a large skillet over medium-high, heat 1 tablespoon oil. Add shrimp; cook until opaque throughout, turning occasionally, 2 to 3 minutes. Transfer to a bowl; set aside.
  • Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have broken down and become saucy, about 15 minutes.
  • Meanwhile, make Soft Polenta. Just before serving, stir reserved shrimp into tomatoes. Divide polenta among four bowls; spoon shrimp and tomatoes over polenta. Serve with Basic Green Beans, if desired.

Nutrition Facts : Calories 429 g, Fat 19 g, Fiber 2 g, Protein 38 g

GARLIC BUTTER AND SHRIMP FOIL PACKS



Garlic Butter and Shrimp Foil Packs image

This delicate grilled shrimp dinner comes together in a flash, thanks to an easy foil-pack technique and simple list of ingredients.

Provided by Tieghan Gerard

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 roll (1 lb) refrigerated polenta, cut into 1/2-inch slices
2 tablespoons olive oil
Salt and pepper, to taste
1 lb uncooked deveined peeled shrimp
4 tablespoons butter, melted
1 cup fresh parsley, chopped
2 cloves garlic, grated or finely chopped
Juice of 1 lemon, plus lemon wedges for serving
Pinch of crushed red pepper flakes
Additional chopped fresh parsley

Steps:

  • Heat gas or charcoal grill.
  • Place large sheet of heavy-duty foil or double layer of regular foil on work surface. Rub foil with a little olive oil.
  • Arrange slices of polenta in center of foil. Drizzle with olive oil; sprinkle with salt and pepper.
  • In medium bowl, toss shrimp with melted butter, parsley, garlic and lemon juice. Sprinkle with salt, pepper and crushed red pepper flakes. Add shrimp on top of polenta, getting all the butter out of the bowl.
  • Bring short ends of foil together, and fold twice to seal; fold in sides to seal, leaving room for steam.
  • Place packets on grill over medium-high heat. Cover grill; cook 10 to 15 minutes or until shrimp are pink.
  • Remove from grill; unwrap and top with additional fresh parsley and lemon wedges.

Nutrition Facts : Calories 340, Carbohydrate 20 g, Cholesterol 185 mg, Fat 3 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g

GRILLED SHRIMP WITH POLENTA



Grilled Shrimp With Polenta image

Polenta, an Italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef Randy Windham's recipe for soft polenta topped with pesto-marinated grilled shrimp is comfort food elevated to a new level of flavor. For a hearty lunch or simple dinner menu, double the portions and accompany with a green salad, Italian country bread and a dish of oil-cured black olives. Recipe by Chef Randy Windham of the Bistro at Maison de Ville, New Orleans, Louisiana.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

1 bunch basil, stemmed
3 cloves garlic
1 1/2 tablespoons toasted pine nuts
1 1/2 teaspoons salt
1 cup grated parmesan cheese
1 cup olive oil
20 large shrimp, peeled and deveined
2 cups cold water
2 cups milk
1 cup polenta (coarsely ground cornmeal)
1/3 cup unsalted butter
1/2 cup freshly grated parmesan cheese
salt & freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon basil olive oil
4 teaspoons freshly grated parmesan cheese
1 tablespoon minced fresh chives

Steps:

  • ---To make the pesto---.
  • In a food processor, purée the basil leaves, garlic, pine nuts, salt and cheese until smooth.
  • With the motor running, add oil in a slow, steady stream.
  • Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes.
  • ---To make the polenta---.
  • In a large, heavy saucepan, stir the water, milk and cornmeal together.
  • Cook over low heat until thick, stirring constantly, about 25 to 30 minutes.
  • Stir in the butter and cheese.
  • Season to taste with salt and pepper.
  • ---The Finale---.
  • Grill the shrimp over medium coals for 2 to 3 minutes on each side.
  • Divide the polenta among 4 large flat-rimmed soup dishes.
  • Place shrimp on top and sprinkle with balsamic vinegar and flavored oil.
  • Sprinkle with Parmesan cheese and chives.

Nutrition Facts : Calories 1019.9, Fat 88.6, SaturatedFat 27.1, Cholesterol 130, Sodium 1719.3, Carbohydrate 32.9, Fiber 2.4, Sugar 1.3, Protein 26.4

SAUTEED SHRIMP OVER POLENTA



Sauteed Shrimp over Polenta image

Red peppers, plum tomatoes, onion, sauteed shrimp... simple, succulent, and flavorful over creamy polenta. Sprinkle additional Parmesan on top if desired.

Provided by Mary Young

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 50m

Yield 4

Number Of Ingredients 13

2 ½ cups chicken stock, or as needed, divided
¾ cup fat-free half-and-half
1 cup polenta
2 tablespoons olive oil
2 plum tomatoes, diced
1 large red bell pepper, chopped
½ sweet onion (such as Vidalia®), chopped
2 cloves garlic, chopped
1 pinch dried oregano, or to taste
1 pinch dried thyme, or to taste
1 teaspoon ancho chile powder, or to taste
½ cup grated Parmesan cheese
12 ounces uncooked medium shrimp, peeled and deveined

Steps:

  • Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
  • Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
  • Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.

Nutrition Facts : Calories 406 calories, Carbohydrate 42.5 g, Cholesterol 142.6 mg, Fat 15 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 1165.7 mg, Sugar 8 g

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