Grilled Shrimp And Polenta Food

SHRIMP OVER CREAMY POLENTA

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

ITALIAN-STYLE GRILLED SHRIMP AND POLENTA

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.

GRILLED SHRIMP WITH POLENTA

Steps:

• To make the pesto: In a food processor, puree 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. Grill the shrimp over medium coals for 2 to 3 minutes on each side. Divide the polenta among four large flat-rimmed soup dishes. Place shrimp on top and sprinkle with balsamic vinegar and flavored oil. Sprinkle with Parmesan cheese and chives.

GRILLED POLENTA

Steps:

• In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
• Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
• Preheat a grill to medium.
• When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

SAUTEED SHRIMP OVER POLENTA

Steps:

• Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
• Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
• Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.

GRILLED SHRIMP WITH POLENTA

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.