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Shrimp and Polenta
Savor a comforting, easy-to-make Shrimp and Polenta dish. This Italian delight is perfect for a cozy dinner or a classy gathering.
Course
dinner, seafood
Cuisine
Italian
Keyword
parmesan cheese, polenta, shrimp
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
574
kcal
Author
Corrie
Ingredients
1
pound
fresh shrimp
1
cup
dry polenta
4
cups
chicken stock
½
cup
grated Parmesan cheese
4
cloves
garlic
minced
Instructions
Peel and devein the shrimp, then set them aside.
In a medium saucepan, bring the chicken stock to a boil.
Gradually whisk in the polenta, then reduce the heat to low and cook, stirring often, until the polenta is creamy, about 25-30 minutes.
Stir in the Parmesan cheese until it's fully incorporated.
While the polenta is cooking, heat a bit of olive oil in a pan over medium heat. Add the minced garlic and cook until fragrant.
Add the shrimp to the pan and cook until they're pink and cooked through, about 2-3 minutes per side.
Serve the shrimp over the polenta, garnishing with extra Parmesan cheese or fresh herbs if desired.
Notes
Use quality, fresh shrimp if possible. They'll provide the best flavor and texture for this dish.
Don't overcook the shrimp. They should turn pink and curl into a loose "C" shape; if they tighten into an "O", they're overcooked and might be tough.
Stir the polenta continuously while cooking to prevent lumps and sticking.
Grate your own Parmesan cheese. It melts better and tastes fresher than pre-grated cheese.
Taste as you go. This helps you adjust the seasoning to your liking.
Nutrition
Calories:
574
kcal
|
Carbohydrates:
44
g
|
Protein:
40
g
|
Fat:
26
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
72
mg
|
Sodium:
2250
mg
|
Potassium:
1148
mg
|
Fiber:
0.3
g
|
Sugar:
15
g
|
Vitamin A:
462
IU
|
Vitamin C:
6
mg
|
Calcium:
493
mg
|
Iron:
2
mg