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–+ servings

Tomato Basil Shrimp and Polenta

Karen Tedesco
This shrimp and polenta recipe fits the bill for an elevated weeknight or weekend meal. The shrimp is in a sauce made with extra-virgin olive oil infused with garlic, red bell peppers, tomatoes and crushed red pepper (for just a touch of heat), served over creamy, cheesy polenta. It's like shrimp and grits, Italian-style!
4.99 from 69 ratings
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 ½ teaspoons salt plus more to taste
  • 1 cup (160 g) coarse cornmeal
  • 2 tablespoons (30 g) butter or extra-virgin olive oil
  • ¼ cup grated Parmesan cheese plus more for serving

For the Shrimp

  • ¼ 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
  • ½-1 teaspoon crushed red chili pepper to taste
  • 2 tablespoons (30 g) fresh lemon juice or dry white wine
  • Kosher salt
  • 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, crushed red pepper, lemon juice and ½ teaspoon salt. 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

  • Use jumbo shrimp (16-20 per pound), extra large (26-30 per pound) or large (31-35 per pound) shrimp, either fresh or thawed frozen.
  • 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

Calories: 518kcalCarbohydrates: 37gProtein: 31gFat: 27gSodium: 881mgFiber: 6gSugar: 5g
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