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
POLENTA CRUSTED SHRIMP WITH MUSTARD AND HERB MAYONNAISE
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- To make the Mustard and Herb Mayonnaise:
- In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.
- To make the Polenta Crusted Shrimp:
- Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to12 minutes until crisp and golden. Sprinkle with the kosher salt.
- Serve immediately with the Mustard and Herb Mayonnaise.
POLENTA-CRUSTED SHRIMP WITH HONEY MUSTARD
Steps:
- To Make the Shrimp
- Position an oven rack in the center of the oven and preheat to 475°F. Coat a baking sheet liberally with vegetable cooking spray.
- Put the flour in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta and paprika in a medium bowl. Working in batches, dredge the shrimp in the flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture.
- Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes, until crisp and golden. Sprinkle with the kosher salt.
- To Make the Sauce
- Combine the honey mustard ingredients in a small bowl and stir until smooth. Serve the shrimp with little dishes of sauce for dipping.
SAUTEED SHRIMP OVER POLENTA
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
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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