shrimp and polenta

A quick, super-delicious tomato-basil sauce with shrimp and polenta. This recipe makes an elevated weeknight or weekend dinner with a glass of chilled wine on the side.

Tomato Basil Shrimp and Polenta

water OR use 4 cups water and 1 cup milk for creamier polenta

salt

cornmeal

butter olive oil

Parmesan cheese

extra virgin olive oil

shrimp

cherry tomatoes (sliced in half)

red bell pepper

shallot or onion

garlic

lemon juice

1/2-1 teaspoon crushed red chili pepper (to taste)

basil leaves

Bring the water (and milk if using) to a boil in a heavy sauce pan or Dutch oven. Stir in the salt.

Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer and cover the pan. Continue to cook the polenta for 25 - 30 minutes, until the polenta is thickened, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.

When the polenta is done, remove from the heat and stir in the butter or olive oil, cheese and season with additional salt if you like.

To make the polenta

Pour the oil into a 10-12-inch skillet and place over medium-high heat. When the oil starts to shimmer, add the shrimp in one layer. Cook until the shrimp begin to turn opaque on the bottom, about 2 minutes.

Turn the shrimp over and add the tomatoes, red bell pepper, shallot, garlic and lemon juice. Bring to a simmer and cook until the tomatoes soften and become juicy and the shrimp are pink and cooked through, about 5 minutes. Sprinkle the basil over the shrimp.

Serve the polenta in shallow bowls with the shrimp and sauce spooned over the top. Sprinkle with additional Parmesan cheese and enjoy!

To make the shrimp

My easy Shrimp and Polenta is gourmet restaurant quality, but whips up in about 30 minutes. Great for weeknight dinners, or impressing guests.

Shrimp and Polenta

Tbsp extra virgin olive oil, divided

shrimp,

garlic cloves,

½ tsp red chili flakes

cherry tomatoes, halved

dry white wine

chicken broth

thyme

basil leaves, chopped + more for garnish

Tbsp butter

salt and pepper,

chicken stock

milk

polenta

parmesan cheese

Combine milk and chicken broth in a medium...

Combine milk and chicken broth in a medium pot and bring to a boil.

Slowly stir in polenta. Return to a simmer,...

Slowly stir in polenta. Return to a simmer, then reduce heat to medium low. Cook, stirring frequently, until polenta is fully cooked. Refer to cooking time on package, as it can vary quite a bit depending on the coarseness of the polenta.

Remove from heat and stir in parmesan cheese...

Remove from heat and stir in parmesan cheese until melted. Note that the polenta will thicken as it sits, you can always stir in a little water or milk if needed.

Meanwhile, heat 1 tablespoon olive oil in a...

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium high heat. Season the shrimp with salt and pepper, then sauté until cooked through, about 5 minutes. Remove to a plate.

Add remaining 3 tablespoons of oil, and once...

Add remaining 3 tablespoons of oil, and once hot add the garlic and red chili flakes. Cook for 1 minute, then add in cherry tomatoes. Cook for 3 minutes.

Add in wine, chicken broth, thyme and basil....

Add in wine, chicken broth, thyme and basil. Bring to a simmer, reduce heat to medium, and cook for 10 minutes.

Add shrimp and butter. Stir until well combined....

Add shrimp and butter. Stir until well combined. Cook for 2-3 minutes. Taste and adjust for salt.

Divide polenta into four bowls and top with...

Divide polenta into four bowls and top with shrimp mixture. Garnish with additional basil leaves and serve immediately.

Easy meal you can make in just 15 minutes. It&#39;s perfect for a quick dinner, combining creamy polenta with flavorful seasoned shrimp.

water

butter

parmesan cheese (shredded)

olive oil

cherry tomatoes

onion

garlic (minced)

red chili flakes

capers

basil

Bring the water to a boil over medium-high heat.

Turn off the heat and slowly stir in the cornmeal until it has formed a thick paste.

Mix in salt, butter, and parmesan cheese, and set aside.

Heat your oil in a large skillet over medium-high heat.

Add the shrimp and cook for 1-2 minutes until they start to turn pink.

Mix in your cherry tomatoes, onion, garlic, red chili flakes, lemon juice, and capers.

Add salt to taste and cook until the tomatoes and onion have softened.

Add basil and cook until aromatic, approximately 30 seconds to 1 minute.

Spoon a portion of the shrimp onto a bed of polenta.

Serve with a sprinkling of fresh parmesan, and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1722765462/pg8iyklahrwzhxhsodiw.mp4

Creamy polenta pairs perfectly with seasoned shrimp for a comforting dish that's sure to satisfy any seafood lover.

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Tomato Basil Shrimp and Polenta

Shrimp and Polenta

Shrimp and Polenta

Top 3 shrimp and polenta recipes from across the web

The most viewed shrimp and polenta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Basil Shrimp and Polenta

Shrimp and Polenta

Shrimp and Polenta

The most viewed shrimp and polenta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine