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
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
SAUTéED SHRIMP WITH POLENTA AND MANCHEGO SAUCE
Slightly smoky, subtly Spanish, simply sensational shrimp--a Whole Foods recipe. The elegant stacked presentation is so pretty. Smoked Spanish paprika adds subtle character to this dish and can be used in a host of other recipes such as beans, tacos and salad dressings. Chicken broth may be substituted for the vegetable broth. Serves 4
Provided by Chef Kate
Categories Grains
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- For the polenta, bring stock and milk to a boil in a small, heavy saucepan over medium heat.
- Reduce heat to simmer and slowly add cornmeal to saucepan, whisking constantly. Cook, stirring constantly, for 20 minutes over medium-low heat.
- If polenta becomes too thick, slowly add as much as 1 more cup of stock.
- Stir in cheese and 2 tablespoons of the butter.
- Add salt and pepper to taste.
- Pour polenta into a greased 8-inch square pan and set aside and let cool until firm, about 45 minutes.
- For the shrimp, rinse shrimp and pat dry with paper towels.
- Sprinkle shrimp with sea salt and paprika and let marinate for 10 minutes.
- Heat olive oil in large heavy skillet over medium heat.
- Sauté garlic for about 30 seconds.
- Add shrimp and sauté until opaque in center, about 2 minutes on each side.
- Remove from heat and keep warm.
- For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallot, garlic, celery, salt, pepper, and paprika and cook until shallot is soft, about 5 minutes.
- Add the other tablespoon of butter and melt into vegetables.
- Whisk in flour.
- Add broth a few tablespoons at a time, very slowly, whisking to combine.
- When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice.
- Invert baking dish to remove polenta from pan.
- Cut polenta into four squares.
- Heat the remaining 2 tablespoons butter in large skillet over medium heat.
- Sauté polenta in butter until warmed through and golden brown on both sides.
- To assemble, place each polenta square on its own plate, stack shrimp on top of polenta and drizzle with sauce.
- Garnish with paprika, if desired.
Nutrition Facts : Calories 491.8, Fat 37, SaturatedFat 19, Cholesterol 230.7, Sodium 1133, Carbohydrate 21, Fiber 1.5, Sugar 0.3, Protein 20.1
SHRIMP AND TOMATOES OVER SOFT POLENTA
This colorful dish is a breeze to cook. Save extra polenta for use in Broiled Polenta with Mushroom Ragout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Season shrimp generously with salt and pepper. In a large skillet over medium-high, heat 1 tablespoon oil. Add shrimp; cook until opaque throughout, turning occasionally, 2 to 3 minutes. Transfer to a bowl; set aside.
- Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have broken down and become saucy, about 15 minutes.
- Meanwhile, make Soft Polenta. Just before serving, stir reserved shrimp into tomatoes. Divide polenta among four bowls; spoon shrimp and tomatoes over polenta. Serve with Basic Green Beans, if desired.
Nutrition Facts : Calories 429 g, Fat 19 g, Fiber 2 g, Protein 38 g
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