SHRIMP OVER CREAMY POLENTA
Shrimp Over Creamy Polenta is very easy, and it's extremely flavorful and delicious. Best of all it's ready in under 30 minutes. Perfect for a weeknight dinner or date night. This is an Italian version of Shrimp and Grits and it is exquisite!
Provided by 2 sisters recipes
Categories Dinner
Time 28m
Number Of Ingredients 15
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
Tender garlic lemon butter jumbo shrimp in a delicious white wine pan sauce served on top of soft cheesy polenta is an Italian-inspired meal fast enough for weeknights and special enough of serving guests.
Provided by Toni Dash
Categories Main Course
Time 30m
Number Of Ingredients 19
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!
Nutrition Facts : Calories 645 kcal, Carbohydrate 44 g, Protein 33 g, Fat 33 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 207 mg, Sodium 1450 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 14 g, ServingSize 1 serving
LEMON-GARLIC SHRIMP
Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.
Provided by stephenhbossin
Categories Shrimp Appetizers
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
- Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
- Reduce heat to low and stir in parsley, lemon juice, and lemon zest.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g
SHRIMP AND POLENTA
Treat yourself to summer comfort food - shrimp and polenta. Plump shrimp, smothered in a fresh herb lemon garlic dressing, and served over creamy cheesy Polenta. Quick and easy with a good shortcut.
Provided by Cheryl
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 16
Steps:
- MAKE HERB DRESSING: Finely chop herbs and green onions. Stir together with other dressing ingredients except oil. Slowly whisk in oil. Alternatively (I do this): put all herb dressing ingredients in a processor and pulse to blend well. Taste and adjust seasonings as needed.
- MAKE POLENTA: Follow directions on package. I use 1/2 cup instant Polenta (for 2-3 servings) plus 2 1/2 cups water and 1/2 teaspoon salt. (Typically: boil water and salt. Stir in Polenta slowly, stirring constantly. Turn heat to low. Cook for a minute or two until thickened.) Remove from heat and stir in butter and Parmesan cheese. If too thick, add a bit more water and stir. Polenta should be creamy, smooth and loose. It will thicken more on standing. Cover and keep warm. Note 2 to make regular polenta.
- SAUTE SHRIMP: Rinse and pat shrimp dry with paper towels. Make sure they are dry. Heat oil (or oil-butter combination) in non-stick pan to medium high until sizzling. Add shrimp. Sprinkle with salt and pepper. Saute for 2 minutes, turn over, then saute for another 1-3 minutes, depending on size of shrimp. Don't overcook. They're done when they are just turning opaque (pink or white). TURN OFF HEAT. Add herb dressing and stir to coat.
- SERVE: Rewarm polenta if needed on medium-high heat, adding a bit of water if needed. Stir rapidly until smooth again. Spoon Polenta into bowls or plates. Top with shrimp and serve.
Nutrition Facts : Calories 664 kcal, Carbohydrate 27 g, Protein 41 g, Fat 44 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 406 mg, Sodium 2053 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 32 g, ServingSize 1 serving
LEMON GARLIC SHRIMP OVER CREAMY POLENTA
Provided by biteyourcravings
Time 30m
Number Of Ingredients 16
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 LEMON SHRIMP
You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.
Nutrition Facts : Calories 163 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU
Make and share this Creamy Polenta and Garlic Lemon Shrimp #Ragu recipe from Food.com.
Provided by Yvetta L.
Categories Sauces
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 410.8, Fat 13.5, SaturatedFat 6.6, Cholesterol 172.8, Sodium 1272.2, Carbohydrate 45, Fiber 4.2, Sugar 6.3, Protein 29.2
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