Best 5 Grilled Shrimp And Polenta Recipes

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**Grilled Shrimp and Polenta: A Flavorful and Satisfying Meal**

Savor the delectable combination of grilled shrimp and creamy polenta in this culinary masterpiece. Succulent shrimp, bursting with savory flavors from the grill, pairs perfectly with the rich and comforting polenta, creating a harmonious symphony of textures and tastes. Indulge in the delightful blend of herbs and spices that infuse the shrimp with a tantalizing aroma and irresistible taste. The polenta, prepared with careful attention to detail, achieves a velvety smoothness and a delightful creaminess that complements the grilled shrimp beautifully. This dish is a true testament to the culinary arts, offering a satisfying and memorable dining experience that will leave you craving for more.

**Recipes included in the article:**

* Grilled Shrimp with Herb Butter: Discover the secrets behind perfectly grilled shrimp, infused with a flavorful herb butter that elevates the taste and aroma of this classic seafood dish.
* Creamy Polenta: Learn how to craft a velvety smooth polenta, using simple ingredients and easy-to-follow steps. This versatile dish can serve as an accompaniment to grilled shrimp, roasted vegetables, or even used as a base for a hearty breakfast bowl.
* Grilled Vegetable Skewers: Complement your grilled shrimp and polenta with colorful and flavorful vegetable skewers. Grilled to perfection, these skewers showcase a variety of seasonal vegetables, each contributing its unique flavor and texture to the dish.
* Lemony Arugula Salad: Balance the richness of the grilled shrimp and polenta with a refreshing and tangy lemony arugula salad. This simple yet flavorful salad adds a pop of color and a burst of citrus to your meal.

With these recipes, you'll have everything you need to prepare a delicious and satisfying meal that will impress your family and friends. Get ready to embark on a culinary journey that combines the best of seafood, grains, and vegetables, all brought together in a harmonious and delectable dish.

Here are our top 5 tried and tested recipes!

GRIDDLE GRILLED SHRIMP WITH CHEESY POLENTA CAKES RECIPE



Griddle Grilled Shrimp with Cheesy Polenta Cakes Recipe image

Combining shrimp with polenta is similar to shrimp and grits, a southern tradition. It doesn't get much better than this.

Provided by Christine Bucher

Categories     Appetizer     Lunch     Side Dish

Number Of Ingredients 8

3 cups water
1 tablespoon garlic salt
1 cup fine cornmeal/polenta
2 cups shredded white cheddar cheese (divided)
¼ cup cold butter ((1/2 stick, divided))
1 pound jumbo 21/25 shrimp
cooking oil, as needed
White Wine Griddle Sauce ((recipe follows))

Steps:

  • Prep. Make the polenta cake in advance by bringing water and garlic salt to a boil in a medium pot over high heat. Reduce the heat to low, and add the polenta, stirring frequently to prevent clumping. Using a long-handled wooden spoon or heat-resistant spatula, stir constantly as you allow the polenta to cook at a very slow boil over low heat. Boiling polenta is extremely hot and unpleasant if it hits your skin, so take care to prevent it from splashing on you while cooking. Cook for 12 to 15 minutes, until it has thickened to a coarse pudding-like consistency, then stir in half the cheese and butter. Stirring frequently, allow the butter and cheese to melt completely, then add the remaining butter and cheese. Stir until fully melted. Carefully pour the polenta into a square baking pan or muffin tins, in a layer about an inch thick. Allow to cool 4 to 6 hours or overnight, covered in the refrigerator.
  • Fire up. Bring the griddle grill to medium-high heat.
  • Remove the polenta from the refrigerator and invert it onto a flat surface to take it out of the pan. If you used a baking pan, cut the polenta into squares based on how many servings you intend to make.
  • Cook. Peel and devein the shrimp. Grease the griddle grill well with cooking oil, and once it begins to shimmer, add the shrimp on one side and the polenta cakes on the other. Cover the shrimp and allow both the shrimp and the cakes to cook undisturbed for 3 to 4 minutes.
  • Flip all the shrimp and deglaze with some of the White Wine Griddle Sauce, then cover. To flip the polenta cakes, use a sturdy spatula, and scrape under the cake, making sure all the golden brown crust remains intact. The shrimp should be done when pink throughout and curled from head to tail, after about 6 minutes.
  • Serve. Serve the shrimp on top of the polenta cakes.
  • White Wine Griddle Sauce Recipe
  • A mix of white wine and sherry adds a lovely sweetness to recipes.
  • Makes. About 2 cups (473.2 ml).
  • Takes. About 5 minutes.
  • Ingredients
  • 1 cup (236.6 ml) dry white wine
  • 1/2 cup (118.3 ml) water
  • 1/4 cup (59.1 ml) cooking sherry
  • 1/4 cup (59.1 ml) cooking oil
  • 2 tablespoons finely minced shallots
  • 1 tablespoon dried parsley
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced capers
  • 1 teaspoon salt
  • 1 teaspoon pepper Method1) Prep. Finely mince the shallots, and place in a medium bowl. Add remaining ingredients to the bowl and whisk until combined. Use immediately or store refrigerated for up to 10 days.

ITALIAN-STYLE GRILLED SHRIMP AND POLENTA



Italian-Style Grilled Shrimp and Polenta image

Start the polenta several hours before grilling -- or even the day before.

Provided by Lisa Lotts

Categories     Main Course

Time 1h

Number Of Ingredients 29

1 teaspoon Colavita Extra Virgin Olive Oil
2 cups chicken broth
1 1/2 cups water
1 cup Colavita Instant Polenta Cornmeal
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon granulated garlic
1/2 teaspoon salt
1/3 cup parmesan cheese (grated)
extra olive oil for brushing
2 cloves garlic (minced, divided)
1 lemon (zested)
1/8 teaspoon red pepper flakes
1/4 teaspoon salt (divided)
1/4 teaspoon black pepper (divided)
2 tablespoons Colavita Extra Virgin Olive Oil
1 1/2 pounds extra large shrimp (U12-15, peeled and deveined)
2 cloves garlic (minced)
1 lemon (zested and juiced)
1 teaspoon dijon mustard
3 tablespoons Colavita Extra Virgin Olive Oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Colavita capers (rinsed and drained, patted dry with a paper towel)
1/3 cup Colavita sun-dried tomatoes (drained and thinly sliced)
1/3 cup red onion (thinly sliced)
1 cup grape tomatoes (quartered)
1 10-ounce jar baby artichokes or artichoke hearts (rinsed, drained, patted dry)
1/2 cup parsley (fresh chopped)
bamboo or metal skewers -- if using bamboo (soak in water for an hour before grilling)

Steps:

  • Add olive oil to a small loaf pan and use a paper towel to coat the bottom and sides of the pan. Set aside.
  • Add chicken broth, water, thyme, garlic and salt to a medium saucepan and bring to a boil. Slowly add the polenta into the chicken broth, whisking constantly. Continue to whisk and cook polenta for 4-5 minutes. Remove from heat. Stir in the parmesan cheese.
  • Pour the polenta into the loaf pan and smooth the top. Cover with plastic wrap and let cool to room temperature. Then refrigerate until firm, several hours or overnight.
  • In a medium bowl, combine 2 cloves of the garlic, the lemon zest, red pepper flakes, salt, pepper, and olive oil. Stir to combine. Add the shrimp and toss to coat. Set aside for 15 minutes to marinate.
  • In a medium bowl combine the garlic, lemon zest and juice, dijon mustard, olive oil, salt and pepper. Whisk to combine. Add the capers, sun-dried tomatoes, red onion, grape tomatoes, artichokes and parsley. Toss to combine. Set aside.
  • Thread the shrimp onto skewers.
  • Turn the polenta out onto a cutting board. Slice polenta into 1/2" thick slices. Lightly brush them with olive oil. Lightly oil the grill grates and make sure the grill is hot before adding the polenta - it can have a tendency to stick. Grill the polenta for about 3-4 minutes per side. Transfer to a serving platter.
  • Grill the shrimp for about 1 1/2-2 minutes per side, until pink and opaque. Transfer to a serving platter.
  • To serve: Arrange the polenta on a serving platter. Spoon the topping over the polenta. Arrange the shrimp skewers over the topping. Serve.

Nutrition Facts : Calories 202 kcal, Carbohydrate 31 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 1676 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

GRILL LIKE AN ITALIAN WITH COLAVITA: GRILLED SHRIMP AND POLENTA



Grill Like an Italian with Colavita: Grilled Shrimp and Polenta image

Set polenta is grilled and topped with tangy dressed vegetables, sun-dried tomatoes, and succulent marinated and grilled shrimp.

Provided by Lisa Lotts

Categories     Main

Yield 6 servings

Number Of Ingredients 29

1 teaspoon Colavita Extra Virgin Olive Oil
2 cups chicken broth
1½ cups water
1 cup Colavita Instant Polenta Cornmeal
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon granulated garlic
½ teaspoon salt such as Rachel Ray Salt from the Sea Grinders
⅓ cup grated parmesan cheese
extra olive oil for brushing
2 cloves garlic, minced, divided
1 lemon, zested
⅛ teaspoon red pepper flakes
¼ teaspoon salt such as Rachel Ray Salt from the Sea Grinders, divided
¼ teaspoon black pepper such as Rachel Ray Malabar Black Pepper Grinders, divided
2 tablespoons Colavita Extra Virgin Olive Oil
1½ pounds extra large shrimp (U12-15), peeled and deveined
2 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon dijon mustard
3 tablespoons Colavita Extra Virgin Olive Oil
¼ teaspoon salt such as Rachel Ray Salt from the Sea Grinders
¼ teaspoon black pepper such as Rachel Ray Malabar Black Pepper Grinders
⅓ cup Colavita capers, rinsed and drained, patted dry with a paper towel
⅓ cup Colavita sun-dried tomatoes, drained and thinly sliced
⅓ cup thinly sliced red onion
1 cup grape tomatoes, quartered
1 10-ounce jar baby artichokes or artichoke hearts, rinsed, drained, patted dry
½ cup fresh parsley, chopped
bamboo or metal skewers -- if using bamboo, soak in water for an hour before grilling

Steps:

  • Add olive oil to a small loaf pan and use a paper towel to coat the bottom and sides of the pan. Set aside.
  • Add chicken broth, water, thyme, garlic and salt to a medium saucepan and bring to a boil. Slowly add the polenta into the chicken broth, whisking constantly. Continue to whisk and cook polenta for 4-5 minutes. Remove from heat. Stir in the parmesan cheese.
  • Pour the polenta into the loaf pan and smooth the top. Cover with plastic wrap and let cool to room temperature. Then refrigerate until firm, several hours or overnight.
  • prepare the shrimp
  • In a medium bowl, combine 2 cloves of the garlic, the lemon zest, red pepper flakes, salt, pepper, and olive oil. Stir to combine. Add the shrimp and toss to coat. Set aside for 15 minutes to marinate.
  • In a medium bowl combine the garlic, lemon zest and juice, dijon mustard, olive oil, salt and pepper. Whisk to combine. Add the capers, sun-dried tomatoes, red onion, grape tomatoes, artichokes and parsley. Toss to combine. Set aside.
  • Thread the shrimp onto skewers.
  • Turn the polenta out onto a cutting board. Slice polenta into ½" thick slices. Lightly brush them with olive oil. Lightly oil the grill grates and make sure the grill is hot before adding the polenta - it can have a tendency to stick. Grill the polenta for about 3-4 minutes per side. Transfer to a serving platter.
  • Grill the shrimp for about 1½-2 minutes per side, until pink and opaque. Transfer to a serving platter.
  • Arrange the polenta on a serving platter. Spoon the topping over the polenta. Arrange the shrimp skewers over the topping. Serve.

GRILLED POLENTA



Grilled Polenta image

Provided by Guy Fieri

Time 2h50m

Yield 8 servings

Number Of Ingredients 9

3 cups water
2 teaspoons kosher salt
1 1/2 cups quick cooking polenta, medium or coarse-grain
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram leaves
2 tablespoons unsalted butter, plus more for pan
3/4 cup grated Parmesan
1/4 cup olive oil, for grilling or pan searing

Steps:

  • In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
  • Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
  • Preheat a grill to medium.
  • When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

GRILLED SHRIMP WITH POLENTA



Grilled Shrimp With Polenta image

Polenta, an Italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef Randy Windham's recipe for soft polenta topped with pesto-marinated grilled shrimp is comfort food elevated to a new level of flavor. For a hearty lunch or simple dinner menu, double the portions and accompany with a green salad, Italian country bread and a dish of oil-cured black olives. Recipe by Chef Randy Windham of the Bistro at Maison de Ville, New Orleans, Louisiana.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

1 bunch basil, stemmed
3 cloves garlic
1 1/2 tablespoons toasted pine nuts
1 1/2 teaspoons salt
1 cup grated parmesan cheese
1 cup olive oil
20 large shrimp, peeled and deveined
2 cups cold water
2 cups milk
1 cup polenta (coarsely ground cornmeal)
1/3 cup unsalted butter
1/2 cup freshly grated parmesan cheese
salt & freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon basil olive oil
4 teaspoons freshly grated parmesan cheese
1 tablespoon minced fresh chives

Steps:

  • ---To make the pesto---.
  • In a food processor, purée the basil leaves, garlic, pine nuts, salt and cheese until smooth.
  • With the motor running, add oil in a slow, steady stream.
  • Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes.
  • ---To make the polenta---.
  • In a large, heavy saucepan, stir the water, milk and cornmeal together.
  • Cook over low heat until thick, stirring constantly, about 25 to 30 minutes.
  • Stir in the butter and cheese.
  • Season to taste with salt and pepper.
  • ---The Finale---.
  • Grill the shrimp over medium coals for 2 to 3 minutes on each side.
  • Divide the polenta among 4 large flat-rimmed soup dishes.
  • Place shrimp on top and sprinkle with balsamic vinegar and flavored oil.
  • Sprinkle with Parmesan cheese and chives.

Nutrition Facts : Calories 1019.9, Fat 88.6, SaturatedFat 27.1, Cholesterol 130, Sodium 1719.3, Carbohydrate 32.9, Fiber 2.4, Sugar 1.3, Protein 26.4

Tips:

  • For the best flavor, use fresh shrimp that are deveined and peeled.
  • To prevent the shrimp from sticking to the grill, lightly oil the grates before cooking.
  • Cook the shrimp over medium-high heat until they are opaque and cooked through, about 2-3 minutes per side.
  • If you don't have a grill, you can cook the shrimp in a grill pan over medium-high heat.
  • Serve the shrimp immediately with polenta, grilled vegetables, or your favorite dipping sauce.

Conclusion:

Grilled shrimp and polenta is a delicious and easy-to-make dish that is perfect for a summer meal. The shrimp are cooked to perfection and the polenta is creamy and flavorful. This dish is sure to be a hit with your family and friends.

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