Creamy Polenta And Garlic Lemon Shrimp Ragu Food

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SHRIMP AND POLENTA



Shrimp and Polenta image

Treat yourself to summer comfort food - shrimp and polenta. Plump shrimp, smothered in a fresh herb lemon garlic dressing, and served over creamy cheesy Polenta. Quick and easy with a good shortcut.

Provided by Cheryl

Categories     Appetizer     Main Course

Time 15m

Number Of Ingredients 16

1 pound (450g) shrimp, shelled and deveined, Note 1
1 tablespoon olive oil ((or half oil, half butter))
salt and black pepper to taste
1/2 cup (30g) fresh herbs, packed (eg parsley, basil, tarragon, chives, oregano, cilantro and/or dill)
2 green onions, finely chopped
2 teaspoon minced or grated garlic ((2 cloves))
1 lemon ((zest plus 1 tablespoon lemon juice))
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon -1/2 red pepper flakes for spicy shrimp ((optional))
6 tablespoon olive oil ((or a bit less if preferred))
2 1/2 cup (335ml) water
1/4 teaspoon salt ((or more to taste))
1/2 cup (80g) instant Polenta/Cornmeal ((1 minute or quick cooking polenta))
1 tablespoon butter
1/2 cup (90g) freshly grated Parmesan cheese

Steps:

  • MAKE HERB DRESSING: Finely chop herbs and green onions. Stir together with other dressing ingredients except oil. Slowly whisk in oil. Alternatively (I do this): put all herb dressing ingredients in a processor and pulse to blend well. Taste and adjust seasonings as needed.
  • MAKE POLENTA: Follow directions on package. I use 1/2 cup instant Polenta (for 2-3 servings) plus 2 1/2 cups water and 1/2 teaspoon salt. (Typically: boil water and salt. Stir in Polenta slowly, stirring constantly. Turn heat to low. Cook for a minute or two until thickened.) Remove from heat and stir in butter and Parmesan cheese. If too thick, add a bit more water and stir. Polenta should be creamy, smooth and loose. It will thicken more on standing. Cover and keep warm. Note 2 to make regular polenta.
  • SAUTE SHRIMP: Rinse and pat shrimp dry with paper towels. Make sure they are dry. Heat oil (or oil-butter combination) in non-stick pan to medium high until sizzling. Add shrimp. Sprinkle with salt and pepper. Saute for 2 minutes, turn over, then saute for another 1-3 minutes, depending on size of shrimp. Don't overcook. They're done when they are just turning opaque (pink or white). TURN OFF HEAT. Add herb dressing and stir to coat.
  • SERVE: Rewarm polenta if needed on medium-high heat, adding a bit of water if needed. Stir rapidly until smooth again. Spoon Polenta into bowls or plates. Top with shrimp and serve.

Nutrition Facts : Calories 664 kcal, Carbohydrate 27 g, Protein 41 g, Fat 44 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 406 mg, Sodium 2053 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 32 g, ServingSize 1 serving

SHRIMP OVER CREAMY POLENTA



Shrimp Over Creamy Polenta image

Shrimp Over Creamy Polenta is very easy, and it's extremely flavorful and delicious. Best of all it's ready in under 30 minutes. Perfect for a weeknight dinner or date night. This is an Italian version of Shrimp and Grits and it is exquisite!

Provided by 2 sisters recipes

Categories     Dinner

Time 28m

Number Of Ingredients 15

1/2 pound of large shrimp - already cleaned and deveined
1 Tbsp. extra virgin olive oil
1 garlic clove - minced
1/8 tsp. of crushed red pepper flakes
1 tsp. of Dijon mustard (with seeds)
2 Tbsp. dry white wine
1/2 of a large lemon juiced (about 2 Tbsp.)
dash of smoked paprika
one chopped green onion, as a garnish
1/2 cup of instant polenta or cornmeal
2 cups of water
1/2 tsp. salt
2 Tbsp. unsalted butter
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Locatelli pecorino cheese

Steps:

  • In a medium-size saucepan, heat 2 cups of water.
  • When water comes to a low boil, turn off the heat and slowly pour in the polenta and continue to whisk until it is fully incorporated and it's smooth and creamy.
  • Then whisk in salt, butter, and both kinds of cheese. Continue to whisk until it's fully combined and creamy. Cover and keep on the stove to keep warm.
  • In a medium-size skillet, heat on moderate heat, add the olive oil, minced garlic, and crushed red pepper flakes. Saute the garlic and pepper flakes for 30 seconds or more to fragrant the oil.
  • Toss in the shrimp. Saute the shrimp for about 1 to 2 minutes per side, or until they turn pink.
  • Lower the heat, and add the butter and Dijon mustard.
  • Pour in the white wine and stir with a wooden spoon to help deglaze the sauce.
  • Immediately following, add in freshly squeezed lemon juice over the shrimps. Add a dash of smoked paprika over the shrimps, and simmer for an additional 1 minute.
  • Turn off the heat and taste the sauce. Season with freshly cracked black pepper to taste.
  • Check to see if the polenta is still hot. If you need to, you can reheat on the stove-top for a minute or so. Then transfer the polenta to a serving dish or platter.
  • Transfer the shrimps over the creamy polenta and spoon all the remaining sauce over the shrimps and sprinkle with chopped green onions. Serve immediately.
  • Serves: 2 to 3 servings

CREAMY POLENTA WITH MUSHROOMS



Creamy Polenta With Mushrooms image

Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.

Provided by Sam Sifton

Categories     weekday, appetizer, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
  • Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
  • Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
  • Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
  • Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
  • Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram

ROASTED SHRIMP AND TOMATOES WITH ROASTED GARLIC PARMESAN #RAGU



Roasted Shrimp and Tomatoes With Roasted Garlic Parmesan #Ragu image

Ragú® Recipe Contest Entry. Roasting the shrimp so that they're slightly caramelized really brings out their sweetness and rich flavor. The cauliflower and tomatoes are also roasted to add more depth to this easy dish that looks like you've spent hours preparing! Ragu's Roasted Garlic and Parmesan Sauce is perfect to round out the flavors and add a rich, cheesy taste!

Provided by Laureen P.

Categories     Sauces

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 head cauliflower
4 tablespoons olive oil, divided
1 (16 ounce) jar Ragú® Pasta Sauce, roasted garlic parmesan cheese, divided
3/4 cup uncooked polenta (cornmeal)
1 3/4 cups water (plus more if needed)
1 tablespoon butter
1 lb shrimp, extra large, peeled, deveined
10 ounces cherry tomatoes
3 garlic cloves, minced
2 cups baby arugula, packed
2 tablespoons pine nuts, toasted

Steps:

  • Preheat oven to 425°F Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 TBSPs of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown.
  • Transfer cauliflower to food processor and add butter. Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about ½ jar of the Ragu Roasted Garlic Parmesan Sauce and pulse to combine. Add additional salt and pepper to taste. Set aside.
  • While the cauliflower is roasting, make the polenta. Bring the water to a boil in a medium saucepan over medium high heat. Add the butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Add additional water if polenta gets too thick. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick, adding small amounts of water, if necessary.
  • Add the remaining Ragu Roasted Garlic Parmesan Sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm.
  • Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet. Add the tomatoes and the garlic to the baking sheet and drizzle 2 TBSPs of olive oil over all. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic. Roast at 425 degrees F for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Remove the shrimp and tomatoes from the oven and add the arugula to the pan. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly.
  • To serve, spoon some polenta onto a plate or into a shallow bowl. Top with the shrimp and tomato mixture. Sprinkle with pine nuts and serve.

SHRIMP & POLENTA ITALIAN BOWL #RAGU



Shrimp & Polenta Italian Bowl #Ragu image

Ragú® Recipe Contest Entry. This is the perfect family meal it's hardy and packed with flavors the Ragu chunky mushroom sauce is the perfect base for the cheesy and creamy polenta with cilantro sautéed jumbo shrimp top with crispy bacon.

Provided by joseel

Categories     Sauces

Time 25m

Yield 5 , 5 serving(s)

Number Of Ingredients 9

3 slices bacon, thick cut hardwood smoked steakhouse style
15 jumbo shrimp, peeled deveined
2 tablespoons cilantro, chopped fine
24 ounces Ragú® Pasta Sauce, mushroom super chunky mushroom sauce
1 cup polenta corn polenta
3 cups water
1/2 teaspoon salt
1 tablespoon butter
1/2 cup smoked gouda cheese, shredded

Steps:

  • Cut bacon into ¼ inch cubes add to a deep medium non-stick pan sauté on medium high heat until bacon is crispy. Remove bacon place on paper towel to drain excess fat.
  • Discard bacon fat from pan reserving 1 tablespoon add shrimp and cilantro to bacon fat and sauté on medium high until shrimp turn pink remove shrimp and set aside to the same pan add Raju sauce stir to pick up the flavors of bacon fat and cilantro reduce heat to medium cover and let it warm up.
  • While sauce is warming up in a medium pan over high heat, bring water and salt to a boil, and gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture thicken and is creamy add butter and cheese mix until well incorporated.
  • To serve add ½ cup sauce to 5 bowls top each with equal amount of polenta, 3 shrimp each and sprinkle with equal amount of cooked bacon you may garnish with additional cilantro serve immediately.

CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU



Creamy Polenta and Garlic Lemon Shrimp #Ragu image

Make and share this Creamy Polenta and Garlic Lemon Shrimp #Ragu recipe from Food.com.

Provided by Yvetta L.

Categories     Sauces

Time 37m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup polenta (not quick-cooking)
2 cups chicken stock
1 1/4 cups water
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
1/2 cup parmesan cheese
1/2 cup cubed goat cheese
2 tablespoons unsalted butter
1 lb shrimp, shelled and deveined, lemon juice for marinating
14 ounces Ragú® Pasta Sauce, chunky sun dried tomato and sweet basil pasta sauce
2 cloves raw garlic
3/4 cup packed sun-dried tomato
1 -2 pinch kosher salt
1 pinch sugar
1/4 cup arugula (to garnish)

Steps:

  • Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
  • To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
  • To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
  • To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
  • Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.

Nutrition Facts : Calories 410.8, Fat 13.5, SaturatedFat 6.6, Cholesterol 172.8, Sodium 1272.2, Carbohydrate 45, Fiber 4.2, Sugar 6.3, Protein 29.2

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