Best 9 Shrimp And Polenta Recipes

GRILLED SHRIMP AND POLENTA

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.
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ZESTY SHRIMP AND SPINACH POLENTA BAKE RECIPE BY TASTY

Steps:

• In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 2 tablespoons McCormick® Zesty Spice Blend until well coated.
• Heat a 9-inch cast iron skillet over medium-high heat. Working in batches of 5-6, cook the shrimp for 45 seconds on each side, until starting to turn golden and opaque. Transfer to a clean medium bowl and repeat with the remaining shrimp.
• Add the remaining tablespoon olive oil, remaining tablespoon McCormick® Zesty Spice Blend, and the tomatoes to the bowl with the shrimp and toss to combine.
• Remove the skillet from the heat and wipe out any crispy bits. Let the skillet cool for about 10 minutes.
• Return the skillet to medium heat and add the chicken broth and cream, whisking to combine. Cook until the liquid begins to steam, about 5 minutes.
• Slowly pour in the polenta, whisking well to prevent clumps from forming. Cook for 12-15 minutes, until the polenta is thick and the grains are tender, whisking constantly to prevent the polenta at the bottom of the pan from burning or clumping. Remove the pan from the heat.
• Whisk in the Parmesan cheese and butter, then fold in the spinach. It will wilt from the residual heat.
• Set an oven rack 3 inches from the broiler and turn the broiler on high.
• Arrange the shrimp on top of the polenta in the pan and top with the tomatoes and any remaining marinade from the bowl.
• Broil the skillet for 3 minutes, checking occasionally to avoid burning, until the polenta is golden brown and the tomatoes soften.
• Enjoy!

SHRIMP WITH HOT FENNEL SAUSAGE AND POLENTA

Steps:

• Make the polenta: Bring 8 cups salted water to a boil in a heavy-bottomed pot over high heat. Whisk in polenta, continuing to whisk as mixture begins to thicken, about 1 minute. Turn heat to low and let polenta cook slowly, whisking every few minutes for about 10 minutes. Turn heat to very low and continue to cook for least 45 to 60 minutes, stirring occasionally. If polenta gets too thick to stir easily, add a bit of water to obtain a porridge-like consistency. (When finished, there should be no raw cornmeal flavor.) Taste a cooled spoonful, then correct seasoning with salt and pepper. Turn off heat, whisk in butter and keep warm.
• Meanwhile, prepare the topping: Heat olive oil in a large, wide skillet over medium-high heat. When oil shimmers, add shrimp in one layer and season with salt and pepper. Cook for 1 minute, until lightly browned. Using tongs, turn shrimp over, season and cook for 30 seconds more. Remove with a slotted spoon and set aside. (Shrimp will not be fully cooked.)
• Add onion to pan and cook, stirring, until softened, about 5 minutes. Add sausage meat and cook, mashing with a large spoon to let sausage crumble into rough half-inch pieces. Continue cooking for 5 to 6 minutes, until mixture is lightly browned. Stir in garlic, red-pepper flakes and rosemary, and cook for 1 minute more.
• Add wine and tomato purée. Simmer for 1 minute and stir in crème fraîche. Turn off heat and check seasoning. Warm a large serving platter. In a small bowl, mix together scallions, capers, parsley and lemon zest.
• To finish, turn heat to high. Add reserved shrimp to sausage mixture and cook, stirring, for about 2 minutes, until shrimp are cooked through and sauce has thickened slightly.
• Mound polenta into middle of platter. Spoon shrimp and sauce around polenta. Sprinkle with scallion mixture and serve. (Alternatively, place a large spoonful of polenta into individual plates or soup bowls and top with shrimp and sauce.)

SHRIMP AND PANCETTA ON POLENTA

Steps:

• Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
• Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
• Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.

AIR FRYER SHRIMP AND POLENTA

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Lay polenta rounds on a clean work surface. Brush both sides with 1 teaspoon olive oil and season with salt and pepper; set aside.
• Combine shrimp and tomatoes in a bowl. Add remaining 1 teaspoon olive oil and toss to coat. Use tongs to transfer tomatoes to the basket of the air fryer.
• Cook tomatoes in the preheated air fryer until blistered, about 2 minutes. Transfer tomatoes to a large bowl and smash with a wooden spoon.
• Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes.
• Place polenta rounds in the basket of the air fryer and cook for 15 minutes. Flip and cook until golden brown, 15 minutes longer.
• While polenta rounds are cooking, combine butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl and mix until well combined.
• Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.

POLENTA CRUSTED SHRIMP WITH MUSTARD AND HERB MAYONNAISE

Steps:

• To make the Mustard and Herb Mayonnaise:
• In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.
• To make the Polenta Crusted Shrimp:
• Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to12 minutes until crisp and golden. Sprinkle with the kosher salt.
• Serve immediately with the Mustard and Herb Mayonnaise.

CAJUN SHRIMP AND CRAB OVER POLENTA

Steps:

• Sausage -- In a large saute pan, add the sausage and cook 3-5 minutes until golden brown. Remove and put on a plate lined with a paper towel to drain. Reserve the drippings in the pan.
• Vegetables -- Add the onion, green pepper, jalapeno and garlic and cook another minute or so.
• Sauce -- Once the vegetables have cooked a minute or two, add the flour, add the chicken broth and bring to medium heat until it thickens slightly. Reduce to medium low and stir in the seasoning (celery seed, cajun seasoning, Old Bay and pepper flakes, salt and pepper to taste), shrimp and cook until they begin to curl and turn pink. Just 2-3 minutes.
• Then before the shrimp are done, add the sausage back in and mix well, then add the crab meat and lightly toss so you don't break up the crab too much.
• Polenta -- Whether it is quick cooking or regular cooking, just follow the directions according to directions. When done, just stir in the cheese and any salt and pepper if needed.
• Serve -- Top the shrimp and crab over the polenta and enjoy and great comfort food meal.

SHRIMP AND POLENTA WITH CRISPY PANCETTA TUILES

Steps:

• Prehat the oven to 400 with a rack in the center position. Line a sheet pan with parchment paper. Line a plate with paper towels. Place the pancetta rounds side by side on teh prepared pan and bake until crisp, 5 to 7 mins. Remove to the lined plate to cook and drain; set aside (keep the parchment on the sheet pan). Place the polenta rounds on the used sheet pan, right on top of the pancetta drippings, positioning them closely together so they form a kind of raft. In a large bowl, toss together the cherry tomatoes with 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Scatter the tomatoes around and on top of the polenta. Bake the polenta and tomatoes for about 10 mins. Meanwhile, whisk together the remaining 1.5 tbsp olive oil with the lemon juice, garlic, oregano, worcestershire sauce, 1/4 tsp salt, 1/4 tsp pepper, and the chives in a large bowl. Add the shirmp and toss to coat. Set them aside at room temp to marinate while the polenta and tomatoes cook. After the polenta and tomatoes have baked for 10 mins, arrange shrimp on top in a single layer (make sure the shrimp do not overlap) and return the pan to the oven. Bake until the shrimp are pink and just cooked through, an additional 8 to 10 mins. Serve the shrimp, tomatoes, and polenta warm, with the pancetta tuiles on top.

SHRIMP AND POLENTA

Steps:

• Brown bacon in skillet, drain on paper towels and break into small pieces. In large, deep skillet, melt butter and olive oil. Add garlic, spring onions, mushrooms, basil, parsley, marjoram and sweat all ingredients for about 5 minutes. Now add diced tomatoes, red pepper flakes, paprika and chopped bacon, 2 cups of chicken broth and white wine. Salt and pepper to taste. Simmer for about 15 minutes. While sauce simmers, prepare polenta. Melt butter in small saucepan, add onion, thyme and sweat until onion is opaque. Add chicken broth and bring to a boil. Whisk in cornmeal and stir constantly until thick and pulling away from sides of pan. About 5 minutes. Add parmesean cheese and remove from heat. Add shrimp to sauce mixture, cover and simmer about 15 minutes, until shrimp are done. Add flour to last cup of chicken broth and create a roux. Add roux to shrimp mixture and stir until thickened. Serve over polenta.