GRILLED SHRIMP AND POLENTA
This play on shrimp and grits uses store-bought polenta, because the last thing you want to do when it's hot is stand over a pot of steaming cornmeal. The shrimp, polenta, and grape tomatoes all grill together in just a few minutes and then get topped with a spicy butter that melts into a luscious sauce for the hot shrimp.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
- Prepare a grill or grill pan or for high heat. Lightly oil the grill grates. Thread the tomatoes on the skewers, about 7 tomatoes per skewer. (If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them). Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper.
- Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil. Sprinkle liberally with salt and pepper.
- Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes.
- Meanwhile, arrange the polenta on the grill and cook until lightly charred with distinct grill marks, about 5 minutes per side, flipping once using a flat metal spatula. (Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.) Remove from the heat and reserve.
- Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Remove from the heat and reserve.
- By this time, the grape tomatoes should be ready to take off the grill as well. Carefully remove the tomatoes from the skewers and place directly into a small bowl. Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices.
- Place 3 pieces of polenta on each plate. In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture (if it doesn't melt, touch the business end of a pair of tongs to the grill, and then to the butter to finish melting). Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
ITALIAN-STYLE GRILLED SHRIMP AND POLENTA
Start the polenta several hours before grilling -- or even the day before.
Provided by Lisa Lotts
Categories Main Course
Time 1h
Number Of Ingredients 29
Steps:
- Add olive oil to a small loaf pan and use a paper towel to coat the bottom and sides of the pan. Set aside.
- Add chicken broth, water, thyme, garlic and salt to a medium saucepan and bring to a boil. Slowly add the polenta into the chicken broth, whisking constantly. Continue to whisk and cook polenta for 4-5 minutes. Remove from heat. Stir in the parmesan cheese.
- Pour the polenta into the loaf pan and smooth the top. Cover with plastic wrap and let cool to room temperature. Then refrigerate until firm, several hours or overnight.
- In a medium bowl, combine 2 cloves of the garlic, the lemon zest, red pepper flakes, salt, pepper, and olive oil. Stir to combine. Add the shrimp and toss to coat. Set aside for 15 minutes to marinate.
- In a medium bowl combine the garlic, lemon zest and juice, dijon mustard, olive oil, salt and pepper. Whisk to combine. Add the capers, sun-dried tomatoes, red onion, grape tomatoes, artichokes and parsley. Toss to combine. Set aside.
- Thread the shrimp onto skewers.
- Turn the polenta out onto a cutting board. Slice polenta into 1/2" thick slices. Lightly brush them with olive oil. Lightly oil the grill grates and make sure the grill is hot before adding the polenta - it can have a tendency to stick. Grill the polenta for about 3-4 minutes per side. Transfer to a serving platter.
- Grill the shrimp for about 1 1/2-2 minutes per side, until pink and opaque. Transfer to a serving platter.
- To serve: Arrange the polenta on a serving platter. Spoon the topping over the polenta. Arrange the shrimp skewers over the topping. Serve.
Nutrition Facts : Calories 202 kcal, Carbohydrate 31 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 1676 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
GRILLED SHRIMP WITH POLENTA
Polenta, an Italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef Randy Windham's recipe for soft polenta topped with pesto-marinated grilled shrimp is comfort food elevated to a new level of flavor. For a hearty lunch or simple dinner menu, double the portions and accompany with a green salad, Italian country bread and a dish of oil-cured black olives. Recipe by Chef Randy Windham of the Bistro at Maison de Ville, New Orleans, Louisiana.
Provided by Millereg
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- ---To make the pesto---.
- In a food processor, purée the basil leaves, garlic, pine nuts, salt and cheese until smooth.
- With the motor running, add oil in a slow, steady stream.
- Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes.
- ---To make the polenta---.
- In a large, heavy saucepan, stir the water, milk and cornmeal together.
- Cook over low heat until thick, stirring constantly, about 25 to 30 minutes.
- Stir in the butter and cheese.
- Season to taste with salt and pepper.
- ---The Finale---.
- Grill the shrimp over medium coals for 2 to 3 minutes on each side.
- Divide the polenta among 4 large flat-rimmed soup dishes.
- Place shrimp on top and sprinkle with balsamic vinegar and flavored oil.
- Sprinkle with Parmesan cheese and chives.
Nutrition Facts : Calories 1019.9, Fat 88.6, SaturatedFat 27.1, Cholesterol 130, Sodium 1719.3, Carbohydrate 32.9, Fiber 2.4, Sugar 1.3, Protein 26.4
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