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Shrimp Polenta Recipe

Shrimp Polenta Recipe - Freshly Ingredients

When I first stumbled upon shrimp polenta, I was living in a tiny apartment that overlooked a bustling Italian bistro. The scent of sizzling garlic and fresh herbs wafted through my window daily. It was intoxicating. One day, I decided to emulate that warm, inviting dish in my kitchen. That marked the beginning of my love affair with shrimp polenta.
Since then, I have experimented with countless variations and perfected my recipe. Polenta transforms from ordinary cornmeal to a creamy, dreamy base for succulent shrimp. It’s a dish that effortlessly bridges comfort and elegance. In this article, I’ll guide you through making shrimp polenta—from the ingredients to serving suggestions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Polenta:
  • 1 1/2 tablespoons fine sea salt, plus more for seasoning
  • 5 cups water, or substitute 1 cup with milk for a creamier texture 1 liter
  • 1 cup coarse-ground cornmeal 160 g
  • 2 tablespoons unsalted butter or high-quality extra virgin olive oil 30 g
  • 1/4 cup freshly grated Parmesan cheese, plus extra for garnishing
  • 1/2 teaspoon black pepper optional, for subtle depth
For the Shrimp:
  • 2 cups halved cherry tomatoes 300 g
  • 1 pound extra-large shrimp, peeled and deveined 450 g
  • 1/4 cup high-quality extra virgin olive oil 60 ml
  • 1 cup diced red bell pepper 150 g
  • 2 tablespoons grated garlic, about 3 large cloves 30 g
  • 2 tablespoons finely chopped shallot or sweet onion 30 g
  • 1/2-1 teaspoon crushed red chili flakes, to taste
  • Kosher salt, to taste
  • 2 tablespoons freshly squeezed lemon juice or dry white wine 30 g
  • 2 cups torn fresh basil leaves 50 g
  • 1 tablespoon capers optional, for a burst of briny flavor
  • 1 teaspoon smoked paprika optional, for a smoky undertone

Method
 

Step 1: Make the Polenta
  1. In a large saucepan, bring the water to a boil. Stir in the fine sea salt. Gradually whisk in the cornmeal to prevent lumps. Keep stirring until it thickens, usually about 30-45 minutes. Use low heat and watch it closely.
Step 2: Finish the Polenta
  1. When your polenta reaches a creamy consistency, stir in the butter and Parmesan cheese. This step is crucial. It takes your polenta from good to restaurant-quality. If you prefer a looser texture, feel free to add a splash of milk or more water.
Step 3: Prepare the Shrimp
  1. In a large skillet, heat the olive oil over medium heat. Add the garlic and shallots first. Their aromatic qualities will uplift your dish to another level. After about 2 minutes, toss in the shrimp. Cook until pink (around 3-4 minutes).
Step 4: Add the Vegetables
  1. Next, ensure your shrimp gets some company. Add the diced bell pepper and cherry tomatoes. Season with salt, red chili flakes, and smoked paprika. Cook everything together for 3-5 minutes. The tomatoes will soften, creating a delicious sauce.
Step 5: Combine Polenta and Shrimp
  1. Once the shrimp and veggies are ready, spoon the creamy polenta onto plates or into bowls. Top with the shrimp mixture, sprinkle more Parmesan, and garnish with fresh basil.

Notes

  • Use Fresh Shrimp: Frozen shrimp will work in a pinch, but fresh shrimp packs a punch with flavor.
  • Rinse Your Polenta: This helps remove excess starch, resulting in a smoother texture.
  • Adjust Consistency: If your polenta is too thick, add a little more water or milk to loosen it.
  • Spice it Up: Don’t hesitate to adjust the level of pepper flakes to suit your palate. A little heat can make a big difference!
  • Leftover Transformation: Use leftover polenta to make polenta cakes. Just refrigerate the extra, slice, and pan-fry until crispy.