On the menu tonight – Shrimp and Creamy Polenta!
A while back, I made shrimp and polenta. Ever since then Audrey has asked when I’m making THAT again – tonight was the night.
The great thing about this meal is it can be made in about 40 minutes! Start by marinating the shrimp. I used olive oil, red pepper flakes and crushed garlic for the marinade. While the the shrimp marinate, you can make the polenta. Instead of just using water, I used vegetable stock and cream for the liquid. Not long after the polenta is done you cook the shrimp and then serve.
The next time you want to make an impressive looking dish, try my Creamy Polenta and Shrimp!
Creamy Polenta and Shrimp
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Loading...Creamy Polenta and Shrimp
Ingredients
- 12-14 large shrimp (I make a few extra for snacking, I mean testing! 🙂 )
- 1 1/3 cups polenta
- 4 cups vegetable stock
- 4 cloves of garlic, smashed
- 2 cups half and half
- 3 tbsp butter
- 2 tbsp olive oil plus 2 tbsp olive oil for cooking
- 1 tbsp Old Bay Seasoning
- 1 tsp red pepper flakes
- Salt and pepper
- 2-3 scallion greens, chopped for garnish
Instructions
Pat the shrimp dry. Season them with the Old Bay Seasoning
Place seasoned shrimp in a ziplock bag with olive oil, smashed garlic, and red pepper flakes
Seal the bag and put in fridge for at least 30 minutes
While the shrimp marinate, pour the vegetable stock and hal and half in a heavy sauce pan, bring to a boil
Once the liquid comes to a boil, lower the heat to low and slowly add the polenta - constantly whisking to avoid clumps
Continue stirring for about 15 minutes, it should be smooth and creamy, but not too watery
Once the polenta is the consistency you want, cut the heat
Take the shrimp from the fridge and let it come to room temperature
In a medium skillet, heat the olive oil over medium high heat
Cook the shrimp until pink, about 90 seconds on each side
Once the shrimp are cooked, begin plating
Put down a bed of polenta in a shallow bowl or plate
Arrange the shrimp, garnish with scallions, and serve immediately
