Grilled Shrimp With Polenta Cakes Recipes

GRILLED SHRIMP AND POLENTA

Steps:

• Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
• Prepare a grill or grill pan or for high heat. Lightly oil the grill grates. Thread the tomatoes on the skewers, about 7 tomatoes per skewer. (If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them). Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper.
• Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil. Sprinkle liberally with salt and pepper.
• Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes.
• Meanwhile, arrange the polenta on the grill and cook until lightly charred with distinct grill marks, about 5 minutes per side, flipping once using a flat metal spatula. (Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.) Remove from the heat and reserve.
• Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Remove from the heat and reserve.
• By this time, the grape tomatoes should be ready to take off the grill as well. Carefully remove the tomatoes from the skewers and place directly into a small bowl. Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices.
• Place 3 pieces of polenta on each plate. In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture (if it doesn't melt, touch the business end of a pair of tongs to the grill, and then to the butter to finish melting). Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.
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ITALIAN-STYLE GRILLED SHRIMP AND POLENTA

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.

GRIDDLE GRILLED SHRIMP WITH CHEESY POLENTA CAKES RECIPE

Steps:

• Prep. Make the polenta cake in advance by bringing water and garlic salt to a boil in a medium pot over high heat. Reduce the heat to low, and add the polenta, stirring frequently to prevent clumping. Using a long-handled wooden spoon or heat-resistant spatula, stir constantly as you allow the polenta to cook at a very slow boil over low heat. Boiling polenta is extremely hot and unpleasant if it hits your skin, so take care to prevent it from splashing on you while cooking. Cook for 12 to 15 minutes, until it has thickened to a coarse pudding-like consistency, then stir in half the cheese and butter. Stirring frequently, allow the butter and cheese to melt completely, then add the remaining butter and cheese. Stir until fully melted. Carefully pour the polenta into a square baking pan or muffin tins, in a layer about an inch thick. Allow to cool 4 to 6 hours or overnight, covered in the refrigerator.
• Fire up. Bring the griddle grill to medium-high heat.
• Remove the polenta from the refrigerator and invert it onto a flat surface to take it out of the pan. If you used a baking pan, cut the polenta into squares based on how many servings you intend to make.
• Cook. Peel and devein the shrimp. Grease the griddle grill well with cooking oil, and once it begins to shimmer, add the shrimp on one side and the polenta cakes on the other. Cover the shrimp and allow both the shrimp and the cakes to cook undisturbed for 3 to 4 minutes.
• Flip all the shrimp and deglaze with some of the White Wine Griddle Sauce, then cover. To flip the polenta cakes, use a sturdy spatula, and scrape under the cake, making sure all the golden brown crust remains intact. The shrimp should be done when pink throughout and curled from head to tail, after about 6 minutes.
• Serve. Serve the shrimp on top of the polenta cakes.
• White Wine Griddle Sauce Recipe
• A mix of white wine and sherry adds a lovely sweetness to recipes.
• Makes. About 2 cups (473.2 ml).
• Takes. About 5 minutes.
• Ingredients
• 1 cup (236.6 ml) dry white wine
• 1/2 cup (118.3 ml) water
• 1/4 cup (59.1 ml) cooking sherry
• 1/4 cup (59.1 ml) cooking oil
• 2 tablespoons finely minced shallots
• 1 tablespoon dried parsley
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced capers
• 1 teaspoon salt
• 1 teaspoon pepper Method1) Prep. Finely mince the shallots, and place in a medium bowl. Add remaining ingredients to the bowl and whisk until combined. Use immediately or store refrigerated for up to 10 days.

GRILLED SHRIMP WITH POLENTA

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.