I mean, how can you beat plump, succulent shrimp sautéed in a Mediterranean inspired sauce all atop creamy parmesan polenta? It’s too good! The next time you’re craving seafood, this is the recipe to make… I have to tell you, I’m a big fan of shrimp and grits. It’s almost ridiculous. Of course there’s our favorite Lowcountry Shrimp and Grits. But we’ve also gone a little wacky with these creations:
Greek Shrimp and Grits Pesto Shrimp and Grits Blackened Shrimp and Grits And even Surf & Turf Shrimp and Grits.
This time I wanted a little Italian theme. And naturally that meant swapping the grits for polenta!
What is Polenta?
Polenta is a classic Italian dish made from coarsely ground cornmeal. Originally a peasant food, it has been embraced for its versatility and comforting texture. When cooked in liquid, the cornmeal thickens into a creamy, porridge-like consistency. Often enriched with butter, cheese, or herbs, polenta can be enjoyed soft or allowed to set and then grilled or fried for a different texture.
What’s the Difference Between Polenta and Grits?
While polenta and grits are pretty similar, they each have their own unique characteristics that set them apart. Polenta originates from Italy and is made from a type of corn called flint corn, which results in a granular texture. It is typically yellow in color. On the other hand, grits are a staple in Southern U.S. cooking and are made from a softer type of corn called dent corn. This results in a smoother, creamier texture. Although yellow grits are available, they are usually white in color.
Ingredient Needed
Ground Polenta – The coarseness can vary, so check the cooking time on the package. I am using Bob’s Red Mill brand. Shrimp – I like fresh, wild, jumbo shrimp for this recipe but you can use any. If I’m using frozen shrimp, I thaw them completely and pat them dry before using. Chicken Stock – Flavor enhancer. Milk – The milk gives creamy texture to the polenta. Parmesan Cheese – You can also try other hard cheeses like asiago or pecorino. Extra Virgin Olive Oil – Used for sautéing the shrimp and making the sauce. Garlic Cloves and Red Chili Flakes – Aromatics. Cherry Tomatoes – I love cherry tomatoes here but in a pinch you can use other sweet and ripe tomatoes. White Wine – Gives great flavors. Dried Thyme and Fresh Basil – I love fresh basil here. Butter – A touch of butter at the end makes the shrimp sauce more delicious.
Shrimp and Polenta Recipe
- Cook the Polenta: I bring chicken stock and milk to a boil, then add in the ground polenta. I cook it, stirring frequently, for the amount of time listed on the package.
- Sauté the Shrimp: I heat 1 tablespoon of olive oil in a skillet over medium-high heat. I add the shrimp and sauté them until they’re cooked through, which takes about 5 minutes. Then, I remove the shrimp to a plate.
- Cook the Aromatics and Tomatoes: I add the remaining 3 tablespoons of oil to the skillet, and once it’s hot, I add the garlic and red chili flakes. I cook them for 1 minute, then add in the cherry tomatoes and cook everything for another 3 minutes.
- Create the Sauce: I add in the wine, chicken broth, thyme, and basil, then bring it to a simmer, reduce the heat to medium, and cook for 10 minutes.
- Finish the Shrimp Sauce: I add the shrimp and butter to the skillet and stir until everything is well combined and cook for another 2-3 minutes.
- Serve: I divide the polenta into four bowls and top each with the shrimp mixture. I garnish with additional basil leaves and serve immediately.
Jason’s Tips
Shrimp Quality: I always use good quality shrimp since they are the star of the dish. If available, I go with wild-caught. Polenta Consistency: I keep an eye on the consistency of my polenta. If it gets too thick, a splash of milk or water brings it back to creamy perfection. The key is to keep stirring for an even, lump-free texture. Wine Quality: For the wine, I use a decent white wine that I’d enjoy drinking. If it’s good in the glass, it’ll be great in the sauce. Fresh vs Dry Herbs: When it comes to herbs, if I have fresh thyme, I use 1 tablespoon instead of 1 teaspoon dried. Likewise, if I don’t have fresh basil, I use only 1 teaspoon dried. Though I really recommend using fresh basil – it’s hard to beat!
Serving Suggestions
This Italian Shrimp and Grits is a well rounded meal on it’s own with protein, carbs and tomatoes. But it’s nice to have something on the side, especially if serving company. A nice salad goes great with this dish. I like Caesar, Cucumber Tomato, or Greek Horiatiki. And wine. Don’t forget that! Give your next seafood night a little gourmet flair with my delicious shrimp and polenta recipe. It’s easy enough for a weeknight dinner, yet amazing enough to wow guests. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Shrimp and Polenta, on our Gypsy Plate… enjoy!
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