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Shrimp & Polenta

Shrimp and polenta, a classic combination that never fails to impress. The tender shrimp paired with the creamy polenta creates a dish that is both satisfying and delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Equipment

  • Skillet
  • Sauce Pot

Ingredients
  

  • 1/5 pound Shrimp Peeled and deveined
  • 24 oz Polenta
  • 1/2 cup Heavy Cream
  • 4 tbsp Unsalted Butter
  • 1/4 cup Parmesan Cheese
  • 1 Shallot
  • 8 oz Pancetta
  • 5 oz Cherry Tomatoes
  • 1/2 cup White Wine
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • Salt and Pepper to taste
  • Italian Parsley for garnish

Instructions
 

  • Pour olive oil in the skillet and cook the pancetta on medium heat until it is crispy. Remove the pancetta from the skillet and place it to the side.
    8 oz Pancetta
  • In the same skillet, cook the shallot and tomatoes on medium-low heat, until all the tomatoes have blistered. It should take about 10 minutes.
    1 Shallot, 5 oz Cherry Tomatoes
  • While the tomatoes and shallots are cooking, start the polenta. If you are using polenta from the box, start by heating 1.5 cups of water with salt in a saucepan. Once the water begins to boil, add the polenta, whisking as you put it in.
    24 oz Polenta
  • Once the polenta is cooked, lower the heat to low and stir in cream, butter, and parmesan. You can add more or less cream than stated, depending on how thick the polenta is. If you are using pre-cooked polenta, simply cut it in slices and place in the saucepan with cream, and adding parmesan and butter once its smooth. Add salt and pepper to taste.
    1/2 cup Heavy Cream, 4 tbsp Unsalted Butter, 1/4 cup Parmesan Cheese
  • Season your deveined and peeled shrimp with paprika, garlic powder, salt and pepper.
    1/5 pound Shrimp, 1/2 tsp Paprika, 1/2 tsp Garlic Powder, Salt and Pepper
  • Put the shallots and tomatoes aside with the pancetta once they are cooked. Using the same skillet, add the white wine, allowing it to deglaze the pan. Once it has mostly evaporated, add your shrimp and cook for 2 minutes until it's pink. Flip and cook for another minute.
    1/2 cup White Wine
  • Once everything is cooked, plate the polenta, place some shrimp on top, and add the pancetta, shallot, tomato mixture. Garnish with parsley and enjoy!
    Italian Parsley
Keyword main course, shrimp