Tender, flavorful Shrimp served over a Creamy Polenta is a delicious dinner and Italian comfort food at its best! It is a quick dinner that’s very easy to pull off and extremely flavorful. Best of all – it’s ready in under 30 minutes. Perfect for a weeknight dinner or date night. This is an Italian version of Shrimp and Grits and it is exquisite!
This seafood dish will serve 2 to 3 people, but you can easily double all the ingredients for more servings. It will not only impress you and your family but it will even surprise you how quickly it all comes together.
My husband and I had this similar dish at a little tapas bar called La Plancha. We enjoyed it so much, we ordered a second serving. So, I decided to make it with some minor changes.
I have to tell you – it turned out FABULOUS!
The other day, I bought some large shrimps from our local seafood market. For a few pennies more, I had them cleaned and deveined for me.
It was definitely worth it.
Tender shrimps are quickly sauteed in a skillet with garlic, crushed red pepper flakes, Dijon mustard, wine, and lemon juice. Then, served over an instant polenta that’s lusciously creamy and flavored with 2 kinds of cheese.
The polenta was ready in less than 5 minutes. 🙂
This easy recipe will make preparing dinner a snap!
What You’ll Need… (your shopping list)
large shrimp – already cleaned and deveined
extra virgin olive oil
dry white wine
green onion, as a garnish
For the Polenta…
package of Italian Instant Polenta (or instant cornmeal)
grated Parmigiano Reggiano cheese
grated Locatelli Pecorino cheese
Shrimp Over Creamy Polenta is a 2 Step Process:
1. First step is to make the polenta. Whisking it with 3 additional ingredients, including some salt until it’s creamy and smooth. This will take about 3 to 4 minutes with Instant polenta. Then cover and leave it on the stove to keep warm.
2. Second step is to cook the shrimp. Heat a medium-size skillet and toss in the olive oil, minced garlic, and crushed red pepper flakes. Saute to fragrant, about 1 minute. (I realized the small skillet was too small and switched into an 8-inch size instead) Then toss in the shrimp and follow the directions in our recipe card below. The shrimps will cook while the additional ingredients are added to make the sauce. No need to overcook them.
Finally, spoon the polenta in a serving platter or in a small baking dish and transfer the shrimps over the polenta, including any remaining sauce from the skillet. Then serve immediately.
Cook’s Notes and Tips…
Can We Use “Regular” Polenta instead of the Instant brand? Yes, you can. You will need to cook and simmer the polenta while whisking it often for about 20 minutes or so until it’s fully cooked. It’s more labor, but it can be done.
If you plan to make this dish for a small dinner party, you can make the polenta and transfer it to a small slow-cooker or crockpot. This way, it will stay heated on your counter, until you are ready to cook the shrimp.
Always give the cleaned shrimp a good rinse under running cold water, and allow them to drain in a colander. Then transfer the shrimps onto a dish layered with paper towels, this will help absorb any excess water from them.
Winter is coming! And no matter where you live, cooler temperatures will always call for comfort food. Why not create a cozy atmosphere with a spectacular dish to serve that can be ready in no time!
No matter what challenges the months ahead may present, you will be ready to rise to the occasion with this new recipe! So give it a try, you won’t be disappointed.
More Delicious Shrimp Dinner Ideas…
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
- 1/2 pound of large shrimp - already cleaned and deveined
- 1 Tbsp. extra virgin olive oil
- 1 garlic clove - minced
- 1/8 tsp. of crushed red pepper flakes
- 1 tsp. of Dijon mustard (with seeds)
- 2 Tbsp. dry white wine
- 1/2 of a large lemon juiced (about 2 Tbsp.)
- dash of smoked paprika
- one chopped green onion, as a garnish
For the Polenta:
- 1/2 cup of instant polenta or cornmeal
- 2 cups of water
- 1/2 tsp. salt
- 2 Tbsp. unsalted butter
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup grated Locatelli pecorino cheese
First, Make the Polenta:
- In a medium-size saucepan, heat 2 cups of water.
- When water comes to a low boil, turn off the heat and slowly pour in the polenta and continue to whisk until it is fully incorporated and it's smooth and creamy.
- Then whisk in salt, butter, and both kinds of cheese. Continue to whisk until it's fully combined and creamy. Cover and keep on the stove to keep warm.
Cook the Shrimp:
- In a medium-size skillet, heat on moderate heat, add the olive oil, minced garlic, and crushed red pepper flakes. Saute the garlic and pepper flakes for 30 seconds or more to fragrant the oil.
- Toss in the shrimp. Saute the shrimp for about 1 to 2 minutes per side, or until they turn pink.
- Lower the heat, and add the butter and Dijon mustard.
- Pour in the white wine and stir with a wooden spoon to help deglaze the sauce.
- Immediately following, add in freshly squeezed lemon juice over the shrimps. Add a dash of smoked paprika over the shrimps, and simmer for an additional 1 minute.
- Turn off the heat and taste the sauce. Season with freshly cracked black pepper to taste.
- Check to see if the polenta is still hot. If you need to, you can reheat on the stove-top for a minute or so. Then transfer the polenta to a serving dish or platter.
- Transfer the shrimps over the creamy polenta and spoon all the remaining sauce over the shrimps and sprinkle with chopped green onions. Serve immediately.
- Serves: 2 to 3 servings
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