Shrimp And Polenta Recipes

SPICY SHRIMP WITH CREAMY POLENTA

Steps:

• In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil. Add polenta in a slow, steady stream, whisking constantly. Continue to whisk 2 minutes more, then reduce heat and simmer, covered, 20 minutes, whisking occasionally. Remove from heat and whisk in butter and cheese, then season with salt.
• In a large skillet over medium-high heat, heat oil. Add garlic, red pepper flakes, and green onion whites and cook, stirring occasionally, until fragrant, 2 minutes. Add tomatoes and cook until soft, stirring, 4 minutes.
• Add shrimp and thyme and cook until shrimp are completely pink, stirring, 4 minutes, then season with salt and pepper. Add wine and chicken stock and bring to a boil, then reduce heat to low and simmer until liquid is reduced by half, 2 to 3 minutes. Stir in cream and simmer 2 minutes more.
• Serve shrimp over polenta and garnish with remaining green onion greens.

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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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

SAUTEED SHRIMP OVER POLENTA

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.

SHRIMP AND POLENTA

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.

EASY ITALIAN SHRIMP & POLENTA

Steps:

• Add the chicken broth to the rice cooker.
• Add the cornmeal, 1 tsp black pepper, 1 tsp dried basil, 1 tsp, dried oregano and 1 tsp dried parsley, stir everything together.
• Turn the rice cooker on to simmer and set timer for 20 minutes.
• Toss the shrimp with the olive oil, kosher salt and remaining ½ tsp dried basil, ½ tsp dried oregano and ½ tsp dried parsley.
• Place the shrimp in the steamer basket and after the polenta has cooked for 8 minutes, add the steamer basket to the rice cooker.
• Close for the remaining 12 minutes to steam the shrimp.
• When the timer beeps, open the rice cooker and remove the shrimp.
• Stir the half and half and parmesan cheese into the polenta.
• Spoon the polenta into a bowl or plate, top with the shrimp, and garnish with crushed red pepper flakes or fresh chopped basil, if desired.

CHEESY POLENTA AND SHRIMP RECIPE

Steps:

• In a deep cooking pan, over medium heat, warm up the olive oil. Add onions and garlic and saute until it is translucent (about 5 mins).
• Add cumin, paprika, salt, cayenne pepper and tomato paste and stir. Add chopped tomatoes and jalapenos and cover skillet with lid and cook for 5 minutes to let the flavors mix.
• Add broth, stir it and cover with lid. Cook for 5 minutes.
• Add shrimp and stir. Cover with lid and cook for 10-15 minutes or until shrimp is no longer grey - it should look a light pink/salmon color.
• Add cilantro and mix. Remove from heat.
• Boil the water and salt.
• Reduce the heat. Pour the polenta in gradually while whisking. Continue whisking until polenta is a thick paste and water is absorbed by the corn grits.
• Add heavy cream, butter, black pepper and Cache Valley® Four Cheese Mexican and continue to whisk until smooth and the cream is absorbed.
• Add salt and pepper to taste and serve.

POLENTA WITH SHRIMP AND TOMATOES

Steps:

• Heat the oven to 375°F with a rack in the lower-middle position. In a large oven-safe saucepan or small (4- to 5-quart) Dutch oven, combine the cornmeal, 1 teaspoon salt and 5½ cups water, then whisk to combine.Bring to a gentle simmer over medium, stirring often, then place uncovered in the oven and cook for 45 minutes.
• Remove from the oven, whisk the polenta, then return, still uncovered, to the oven. Cook until the polenta is thick and creamy, another 15 to 30 minutes. Remove from the oven, whisk until smooth, cover and let stand for 5 minutes. Taste and season with salt and black pepper, then cover and set aside while you cook the shrimp.
• In a medium bowl, stir together 1 tablespoon of oil, the grated garlic and ½ teaspoon salt. Add the shrimp and toss to coat. In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add half of the shrimp in a single layer and cook until browned on the bottom, 1 to 2 minutes. Using tongs or a slotted spoon, transfer to a large plate. Cook the remaining shrimp in the same way using the residual oil in the pan.
• Set the now-empty skillet over medium, add the smashed garlic and cook, stirring, until fragrant and lightly browned, about 2 minutes.Add the tomatoes, pepper flakes and ½ teaspoon each salt and black pepper. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, 2 to 3 minutes. Stir in the shrimp with accumulated juices and cook, stirring occasionally, until the shrimp are opaque throughout, about 2 minutes. Off heat, remove and discard the garlic cloves and stir in the basil, then taste and season with salt and pepper.
• Whisk the polenta to smooth it out, adding water as needed to thin. Divide the polenta among individual bowls, then spoon on the shrimp-tomato mixture.