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–+ servings

Tomato Basil Shrimp and Polenta

Karen Tedesco
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.
4.95 from 20 votes
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Seafood
Cuisine Italian
Servings 4 servings
Calories 518 kcal

Ingredients
 

For the polenta

  • 5 cups (1 l) water OR use 4 cups water and 1 cup milk for creamier polenta
  • 1 1/2 teaspoons salt plus more to taste
  • 1 cup (160 g) coarse cornmeal
  • 2 tablespoons (30 g) butter or extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese plus more for serving

For the Shrimp

  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 pound (450 g) extra-large shrimp peeled and deveined
  • 2 cups (300 g) cherry tomatoes sliced in half
  • 1 cup (150 g) chopped red bell pepper
  • 2 tablespoons (30 g) finely chopped shallot or onion
  • 2 tablespoons (30 g) grated or pressed garlic about 3 plump cloves
  • 2 tablespoons (30 g) fresh lemon juice or dry white wine
  • 1/2-1 teaspoon crushed red chili pepper to taste
  • 2 cups (50 g) fresh basil leaves
US Customary - Metric

Instructions
 

To make the polenta

  • 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 shrimp

  • 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!

Notes

Non-dairy option: Substitute an unsweetened plant-based milk such as oat or almond milk in the polenta (or just use all water) and omit the cheese.
Meal prep: Make the polenta up to 2 days ahead. To reheat for serving. add 2-3 tablespoons water for each cup of polenta to a saucepan and stir to break up the clumps. Cover the pan and heat over medium-low heat until heated through, stirring occasionally, about 5 minutes.

Nutrition

Serving: 1gCalories: 518kcalCarbohydrates: 37gProtein: 31gFat: 27gSaturated Fat: 5gCholesterol: 291mgSodium: 881mgPotassium: 528mgFiber: 6gSugar: 5gVitamin A: 2292IUVitamin C: 73mgCalcium: 282mgIron: 5mg