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
GRILL LIKE AN ITALIAN WITH COLAVITA: GRILLED SHRIMP AND POLENTA
Set polenta is grilled and topped with tangy dressed vegetables, sun-dried tomatoes, and succulent marinated and grilled shrimp.
Provided by Lisa Lotts
Categories Main
Yield 6 servings
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.
- prepare the shrimp
- 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 ½" 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 1½-2 minutes per side, until pink and opaque. Transfer to a serving platter.
- 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
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 pest-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.
Provided by Great Chefs
Number Of Ingredients 17
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.
SHRIMP AND TOMATOES OVER SOFT POLENTA
This colorful dish is a breeze to cook. Save extra polenta for use in Broiled Polenta with Mushroom Ragout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Season shrimp generously with salt and pepper. In a large skillet over medium-high, heat 1 tablespoon oil. Add shrimp; cook until opaque throughout, turning occasionally, 2 to 3 minutes. Transfer to a bowl; set aside.
- Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have broken down and become saucy, about 15 minutes.
- Meanwhile, make Soft Polenta. Just before serving, stir reserved shrimp into tomatoes. Divide polenta among four bowls; spoon shrimp and tomatoes over polenta. Serve with Basic Green Beans, if desired.
Nutrition Facts : Calories 429 g, Fat 19 g, Fiber 2 g, Protein 38 g
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
SAUTEED SHRIMP OVER POLENTA
Red peppers, plum tomatoes, onion, sauteed shrimp... simple, succulent, and flavorful over creamy polenta. Sprinkle additional Parmesan on top if desired.
Provided by Mary Young
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 406 calories, Carbohydrate 42.5 g, Cholesterol 142.6 mg, Fat 15 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 1165.7 mg, Sugar 8 g
More about "grilled shrimp with polenta food"
10 BEST SHRIMP WITH POLENTA RECIPES - YUMMLY
From yummly.com
RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
From foodnetwork.com
VENETIAN SHRIMP WITH POLENTA RECIPE - DAVID MCCANN
From foodandwine.com
POLENTA AND SHRIMP, A MARRIAGE OF LAND AND SEA - THE …
From nytimes.com
SHRIMP OVER CREAMY POLENTA - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
SHRIMP AND POLENTA - LINDA\'S ITALIAN TABLE
From lindasitaliantable.com
SHRIMP AND POLENTA - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
GRILLED SHRIMP SCAMPI OVER CRISPY POLENTA - MY BIZZY …
From mybizzykitchen.com
SPICY SHRIMP WITH CREAMY POLENTA - DELISH
From delish.com
GRILLED SHRIMP & CORN ON MILLET POLENTA - COCO KELLEY
From cocokelley.com
GRILLED POLENTA SLICES WITH CHARRED SPINACH AND CHILES
From goop.com
JALAPEñO LEMON BUTTER SHRIMP ON POLENTA - SIMPLY DELICIOUS
From simply-delicious-food.com
LEMON GARLIC SHRIMP OVER CREAMY POLENTA - BITE YOUR CRAVINGS
From biteyourcravings.com
GRILLED POLENTA WITH SHRIMP & ESCAROLE RECIPE - EATINGWELL
From eatingwell.com
ROASTED TOMATO SHRIMP AND POLENTA – A COUPLE COOKS
From acouplecooks.com
GRILLED POLENTA CAKES WITH SHRIMP AND TOMATOES - TODAY'S PARENT
From todaysparent.com
GRILLED SHRIMP WITH CHIVE POLENTA CAKES - GLUTEN FREE RECIPES
From fooddiez.com
ITALIAN-STYLE "SHRIMP AND GRITS" WITH POLENTA - TASTE
From tastecooking.com
ROASTED FETA SHRIMP AND POLENTA - GOOD HOUSEKEEPING
From goodhousekeeping.com
GRILLED SHRIMP WITH POLENTA RECIPE - WEBETUTORIAL
From webetutorial.com
GRILLED POLENTA WITH SHRIMP & ESCAROLE - PINTEREST
From pinterest.com
GRILLED POLENTA SQUARES WITH SHRIMP | KENYON GRILLS
From cookwithkenyon.com
BEST CHEESY POLENTA WITH GRILLED SHRIMP SKEWERS - DELISH
From delish.com
SPICY GARLIC SHRIMP WITH POLENTA - TRULOCAL
From trulocal.ca
GRILLED SHRIMP, SCALLOP AND POLENTA SKILLET - ROYAL OAK
From royaloak.com
GRILLED SHRIMP WITH POLENTA – SUNSHINE COAST OLIVE OIL
From sunshinecoastoliveoil.com
GRILLED SHRIMP WITH POLENTA CAKE - COOKING AT CLARK TOWERS
From cookingatclarktowers.com
GRILLED SHRIMP AND POLENTA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SPICY SHRIMP OVER CREAMY POLENTA - THERESCIPES.INFO
From therecipes.info
SHRIMP AND POLENTA - DELICIOUS WEEKNIGHT DINNER - COOK THE STORY
From cookthestory.com
20+ SIDE DISHES FOR GRILLED SHRIMP - A JOYFULLY MAD KITCHEN
From joyfullymad.com
ROSEMARY AND LEMON GRILLED SHRIMP WITH DOUBLE CORN POLENTA
From nucook.org
GARLIC BUTTER SHRIMP (15 MINUTE MEAL!) - OUR SALTY KITCHEN
From oursaltykitchen.com
GRIDDLE GRILLED SHRIMP WITH CHEESY POLENTA CAKES
From amazingribs.com
GRILLED SHRIMP WITH POLENTA - CHAMPSDIET.COM
From champsdiet.com
GRILLED SHRIMP RECIPES - SERIOUS EATS
From seriouseats.com
CREAMY CHIPOTLE SHRIMP WITH GRILLED POLENTA SQUARES
From themindfulhapa.com
EASY GRILLED SHRIMP + POLENTA APPETIZER - SIP - SIP + SANITY
From sipandsanity.com
GRILLED GARLIC SHRIMP, CORN AND POLENTA. - DOMESTIKATEDLIFE
From domestikatedlife.com
GRILLED SHRIMP AND POLENTA | RECIPE - PINTEREST
From pinterest.com
POLENTA ROUNDS WITH TIGER SHRIMP & SPICY AIOLI - CHEF MICHAEL …
From chefmichaelsalmon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love