Best 8 Creamy Polenta And Garlic Lemon Shrimp Ragu Recipes

CREAMY POLENTA WITH MUSHROOMS

Steps:

• For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
• Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
• Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
• Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
• Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
• Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

LEMON-GARLIC SHRIMP

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

LEMON GARLIC SHRIMP OVER CREAMY POLENTA

Steps:

• POLENTA: In a medium saucepan, bring the chicken broth & milk to a low boil. Add in the cornmeal and lower to a simmer. Stir frequently.
• SHRIMP: Heat a large sauté pan with a drizzle of olive oil.
• Add in sliced garlic and when fragrant, add in the shrimp. Season with salt & pepper to taste.
• Cook the shrimp on medium heat until they are mostly pink and then add in the 3 tbsp butter.
• Zest one whole lemon over the shrimp & squeeze the juice of the lemon into the pan. Add in the chicken broth.
• Stir together and let the shrimp finish cooking and some of the liquid boil off. Stir in freshly minced parsley once finished.
• POLENTA: Finish polenta by adding 4 tbsp butter and salt & pepper to taste. Keep stirring until the consistency is thick, not runny. Once thickened, take off the heat and stir in parmesan.
• Plate by adding polenta to the bottom of a deep dish, create a well in the middle and add shrimp & spoon the sauce over top. Garnish with more parsley and parmesan if desired.

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

CREAMY PARMESAN GARLIC POLENTA

Steps:

• 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
• 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
• 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.

PASTA WITH SHRIMP RAGù

Steps:

• Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.
• Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.
• When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.

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.

CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU

Steps:

• Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
• To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
• To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
• To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
• Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.