Shrimp and Polenta
Savor the comforting blend of succulent shrimp and creamy polenta. This easy-to-make dish pairs tender, marinated shrimp with rich, slow-cooked polenta, creating a delightful meal that’s perfect for a cozy dinner at home.
Ingredients
- For the Shrimp:
- 1 pound fresh shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Juice of 1 lemon
- Salt to taste
- Fresh parsley chopped (for garnish)
- For the Polenta:
- 1 cup stone-ground or medium-grind cornmeal
- 4 cups water or chicken broth
- 1 tablespoon butter
- Salt to taste
- Fresh thyme or rosemary optional, for garnish
Instructions
- Prepare the Shrimp:
- Start by peeling and deveining 1 pound of fresh shrimp.
- In a bowl, mix 2 tablespoons of olive oil, minced garlic, lemon juice, and a pinch of salt.
- Add the shrimp to the marinade, making sure they are well-coated. Let them marinate for 30 minutes in the refrigerator.
- Cook the Shrimp:
- Heat a skillet over medium heat.
- Cook the marinated shrimp for 2-3 minutes on each side, until they turn pink and are cooked through. Avoid overcooking.
- Once done, remove from heat and set aside.
- Make the Polenta:
- Bring 4 cups of water or chicken broth to a boil in a saucepan.
- Gradually whisk in 1 cup of cornmeal, reducing the heat to low.
- Stir constantly to prevent lumps.
- Let it simmer, stirring occasionally, for about 45 minutes or until the polenta is thick and creamy. Add more liquid if needed.
- Stir in 1 tablespoon of butter and season with salt to taste.
- Combine and Serve:
- Spoon the creamy polenta onto plates.
- Top with the cooked shrimp and garnish with fresh parsley and thyme or rosemary if using.
- Serve warm and enjoy!
Notes
You can use either water or chicken broth for the polenta, but broth will add more flavor.
Feel free to experiment with different herbs and spices in the shrimp marinade, like dill or paprika, to suit your taste.
Feel free to experiment with different herbs and spices in the shrimp marinade, like dill or paprika, to suit your taste.