Shrimp and Polenta

Shrimp and Polenta! Need a new shrimp dinner idea? Creamy polenta and zesty, saucy shrimp make a perfect weeknight dinner or special occasion meal.

Shrimp and Polenta is a delightful combination of creamy, buttery polenta paired with succulent shrimp simmered in a zesty, tomato-based sauce.

It’s the perfect Italian-inspired dish for a weeknight dinner or an elegant option for entertaining guests. Like an upleveled shrimp & grits!

The flavors are bold yet comforting, with a balance of richness and brightness that makes every bite irresistible.

Ingredients

For the Polenta:

• Water
• Low-sodium chicken broth
• Polenta
• Butter
• Olive oil
• Sea salt

For the Shrimp Sauce:

• Olive oil
• Red pepper flakes (adjust to your heat preference)
• Scallions, thinly sliced (reserve some for garnish, if desired)
• Tomato paste
• White wine
• Water
• Large shrimp, peeled and deveined
• Lemon zest
• Lemon juice
• Fresh parsley, minced (or dried)
• Salt and pepper

Instructions

Make the Polenta:

Start by bringing water and chicken broth to a boil in a medium saucepan.

Once it’s bubbling, slowly whisk in the polenta, stirring to make sure you don’t get any lumps.

Turn down the heat to medium and keep stirring every couple of minutes for about 10-12 minutes until the polenta thickens up.

Once it’s nice and creamy, take it off the heat and stir in the butter, olive oil, and a pinch of sea salt. Cover the pan to keep it warm while you get the shrimp ready.

Make the Shrimp Sauce:

Heat olive oil in a large skillet over medium-high heat.

Add the red pepper flakes and scallions, and sauté them for about a minute, or until they start to smell fragrant.

Next, stir in the tomato paste and cook for a couple of minutes until it turns a bit darker in color.

Pour in the white wine and water, and give it a good stir to bring everything together. Let it come to a simmer.

Add in your shrimp and cook for 4-5 minutes, or until they’re pink and fully cooked through.

Stir in the lemon zest, squeeze in the lemon juice, and sprinkle in some parsley. Let the sauce bubble for another minute.

Give it a taste and season with salt and pepper to your liking.

Assemble the Dish:

Spoon the creamy polenta onto your plates or bowls.

Top it off with the shrimp and sauce, and don’t forget to sprinkle a bit of the reserved scallions on top if you want that extra touch!

Tips and Variations

• Cheesy Twist: Add grated Parmesan or sharp cheddar to the polenta for extra creaminess.
• Herb Swap: Try basil or thyme instead of parsley for a fresh twist.
• Liquid Alternative: Replace white wine with chicken broth mixed with a splash of white wine vinegar or lemon juice.
• Heat Adjustment: Use less red pepper flakes for a milder sauce or more for added spice.

Storage and Reheating

Leftovers: Store leftover polenta and shrimp sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheating Polenta: Polenta thickens as it cools. Reheat it on the stove or in the microwave with a splash of chicken broth, water, or milk to loosen the consistency. Stir until creamy.

Reheating Shrimp Sauce: Warm the sauce gently in a skillet over medium heat until heated through. Avoid overcooking the shrimp, as they can become rubbery.

Recipe FAQ’s

Can I make this dish ahead of time?
Yes! The polenta and sauce can be made up to a day ahead and stored in the refrigerator. Reheat as instructed before serving.

Can I use instant polenta?
Absolutely! Instant polenta reduces cooking time. Follow the package instructions, then season as directed in this recipe.

What’s a good side dish for Shrimp and Polenta?
Pair this dish with a simple green salad or roasted vegetables like asparagus or broccoli for a complete meal.