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
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
GRILLED SHRIMP AND POLENTA
This play on shrimp and grits uses store-bought polenta, because the last thing you want to do when it's hot is stand over a pot of steaming cornmeal. The shrimp, polenta, and grape tomatoes all grill together in just a few minutes and then get topped with a spicy butter that melts into a luscious sauce for the hot shrimp.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
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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