Best 2 Fired Up Polenta Shrimp Rounds Recipes

**Fired-Up Polenta Shrimp Rounds: A Culinary Symphony of Crispy Polenta and Succulent Shrimp**

Embark on a culinary adventure with our irresistible Fired-Up Polenta Shrimp Rounds, where crispy polenta meets succulent shrimp in a harmonious blend of flavors. This delectable dish features tender shrimp enveloped in a golden-brown polenta crust, creating a symphony of textures that will tantalize your taste buds. Served atop a vibrant arugula salad, each bite offers a delightful interplay of flavors, from the nutty polenta to the briny shrimp and the peppery arugula. Accompanied by a zesty lemon-herb sauce, these polenta shrimp rounds elevate your dining experience to new heights.

Here are our top 2 tried and tested recipes!

CRISPY POLENTA MEDALLIONS

Crispy Polenta Medallions image

Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil - they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.

Provided by Martha Rose Shulman

Categories dinner, snack, appetizer, side dish

Time 50m

Yield Serves 8 to 12 as an hors d'oeuvre

Number Of Ingredients 6

Ingredients

1 recipe Soft Anson Mills Polenta
2 to 3 tablespoons olive oil, as needed
Blue cheese or gorgonzola (about 1 ounce)
Romesco Sauce (about 1/4 cup)
Marinara Sauce (about 1/4 cup)
Green Pipian (about 1/4 cup)

Steps:

Cover a baking sheet with plastic or lightly oil a baking dish. Make polenta and when done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch using an offset spatula. If you are using a baking dish and can't spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions. Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter. If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet. The polenta should sizzle as soon as you place the medallion in the oil. Cook the rounds in batches until nicely browned on each side, about 3 minutes per side. Turn them carefully with a spatula, and do not crowd the pan. Drain on paper towels. Transfer to a platter while warm and place a pinch - about 1/4 teaspoon - of blue cheese on each round. It should soften and melt a little bit on the hot surface of the polenta. Or top with small dollops of the other toppings of your choice. Serve warm (they are also good when they cool down).

SAUTEED SHRIMP OVER POLENTA

Sauteed Shrimp over Polenta image

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

Ingredients

2 ½ cups chicken stock, or as needed, divided
¾ cup fat-free half-and-half
1 cup polenta
2 tablespoons olive oil
2 plum tomatoes, diced
1 large red bell pepper, chopped
½ sweet onion (such as Vidalia®), chopped
2 cloves garlic, chopped
1 pinch dried oregano, or to taste
1 pinch dried thyme, or to taste
1 teaspoon ancho chile powder, or to taste
½ cup grated Parmesan cheese
12 ounces uncooked medium shrimp, peeled and deveined

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

Tips:

To achieve the best results, use fresh, high-quality ingredients.
For a crispier polenta round, cook it for a longer period of time until the edges are golden brown.
If you don't have a food processor, you can grate the Parmesan cheese and chop the parsley by hand.
For a vegetarian version of this dish, omit the shrimp and add more vegetables, such as bell peppers, zucchini, or mushrooms.
Serve the polenta shrimp rounds immediately after cooking for the best flavor and texture.

Conclusion:

With its combination of creamy polenta, succulent shrimp, and flavorful herbs, the Fired-Up Polenta Shrimp Rounds are a delightful and versatile dish that will impress your taste buds. Whether you're looking for a quick and easy appetizer or a hearty main course, these polenta rounds are sure to hit the spot. So gather your ingredients, fire up your stove, and get ready to indulge in this delicious culinary creation.