Grilled Shrimp With Polenta Recipes

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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.

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

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

GRILLED SHRIMP AND POLENTA



Grilled Shrimp and Polenta image

This play on shrimp and grits uses store-bought polenta, because the last thing you want to do when it's hot is stand over a pot of steaming cornmeal. The shrimp, polenta, and grape tomatoes all grill together in just a few minutes and then get topped with a spicy butter that melts into a luscious sauce for the hot shrimp.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 lemon
4 tablespoons unsalted butter, at room temperature
2 to 3 teaspoons hot sauce
Kosher salt and freshly ground black pepper
1/4 cup lightly-packed fresh parsley leaves, roughly chopped
1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
1 pint grape tomatoes (about 20)
1 tube prepared plain polenta (about 18 ounces), cut into twelve 1/2-inch rounds
1 pound large shrimp, peeled, deveined and tails removed

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.
  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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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Top Asked Questions

How to cook shrimp with polenta?
All you need to do is make a batch of polenta, which isn’t hard at all; it just requires some stirring. And while the polenta simmers away, all you’ll need to do is cook some garlic and white wine and stock, add butter, and, literally two minutes (at most) before you want to serve, toss in the shrimp.
How to cook shrimp and tomatoes on the grill?
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).
How do you cook Polenta on a Weber grill?
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.
What is the best way to cook shrimp?
The shrimp, polenta, and grape tomatoes all grill together in just a few minutes and then get topped with a spicy butter that melts into a luscious sauce for the hot shrimp. Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt.

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