Lemon Garlic Shrimp Over Creamy Polenta Recipes

SHRIMP OVER CREAMY POLENTA

Steps:

• In a medium-size saucepan, heat 2 cups of water.
• When water comes to a low boil, turn off the heat and slowly pour in the polenta and continue to whisk until it is fully incorporated and it's smooth and creamy.
• Then whisk in salt, butter, and both kinds of cheese. Continue to whisk until it's fully combined and creamy. Cover and keep on the stove to keep warm.
• In a medium-size skillet, heat on moderate heat, add the olive oil, minced garlic, and crushed red pepper flakes. Saute the garlic and pepper flakes for 30 seconds or more to fragrant the oil.
• Toss in the shrimp. Saute the shrimp for about 1 to 2 minutes per side, or until they turn pink.
• Lower the heat, and add the butter and Dijon mustard.
• Pour in the white wine and stir with a wooden spoon to help deglaze the sauce.
• Immediately following, add in freshly squeezed lemon juice over the shrimps. Add a dash of smoked paprika over the shrimps, and simmer for an additional 1 minute.
• Turn off the heat and taste the sauce. Season with freshly cracked black pepper to taste.
• Check to see if the polenta is still hot. If you need to, you can reheat on the stove-top for a minute or so. Then transfer the polenta to a serving dish or platter.
• Transfer the shrimps over the creamy polenta and spoon all the remaining sauce over the shrimps and sprinkle with chopped green onions. Serve immediately.
• Serves: 2 to 3 servings

LEMON GARLIC SHRIMP AND CREAMY POLENTA

Steps:

• Bring the chicken broth or stock to a boil and whisk in the polenta.
• Turn down heat to low and stir regularly for 15-20 minutes. (start preparing the shrimp while the polenta cooks).
• Stir in the parmesan cheese, milk, sour cream, and butter. Remove from the heat.
• Add the peeled and deveined shrimp to a bowl with lemon juice, minced garlic, Italian seasoning, salt, and pepper. Set aside.
• Add olive oil to a pan over medium heat. Add the prosciutto, saute for 5-7 minutes until it crisps. Remove it from the pan with a slotted spoon and set aside on a plate.
• Add the shrimp to the pan and saute for 1-2 minutes on each side, or until the shrimp is opaque. Remove the shrimp from the pan and set aside.
• Add the white wine, butter and dijon mustard to deglaze the pan. Whisk the sauce together until the butter melts. Turn the heat off.
• Return the prosciutto and shrimp to the pan. Stir in the chopped parsley and top with lemon slices or wedges.
• Serve the shrimp over polenta with lots of pan sauce!

LEMON GARLIC SHRIMP OVER CREAMY POLENTA

Steps:

• POLENTA: In a medium saucepan, bring the chicken broth & milk to a low boil. Add in the cornmeal and lower to a simmer. Stir frequently.
• SHRIMP: Heat a large sauté pan with a drizzle of olive oil.
• Add in sliced garlic and when fragrant, add in the shrimp. Season with salt & pepper to taste.
• Cook the shrimp on medium heat until they are mostly pink and then add in the 3 tbsp butter.
• Zest one whole lemon over the shrimp & squeeze the juice of the lemon into the pan. Add in the chicken broth.
• Stir together and let the shrimp finish cooking and some of the liquid boil off. Stir in freshly minced parsley once finished.
• POLENTA: Finish polenta by adding 4 tbsp butter and salt & pepper to taste. Keep stirring until the consistency is thick, not runny. Once thickened, take off the heat and stir in parmesan.
• Plate by adding polenta to the bottom of a deep dish, create a well in the middle and add shrimp & spoon the sauce over top. Garnish with more parsley and parmesan if desired.

GARLIC SHRIMP PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
• Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
• Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
• Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU

Steps:

• Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
• To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
• To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
• To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
• Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.