SHRIMP AND PANCETTA ON POLENTA
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Provided by Ruth Cousineau
Categories Tomato Quick & Easy Dinner Bacon Cornmeal Seafood Shrimp Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
- Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
- Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.
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.
POLENTA CRUSTED SHRIMP WITH MUSTARD AND HERB MAYONNAISE
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- To make the Mustard and Herb Mayonnaise:
- In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.
- To make the Polenta Crusted Shrimp:
- Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to12 minutes until crisp and golden. Sprinkle with the kosher salt.
- Serve immediately with the Mustard and Herb Mayonnaise.
CAJUN SHRIMP AND CRAB OVER POLENTA
Well having posted a response about jambalaya, cajun food and other recipes this week made me think about other dishes I use grits or polenta with. I honestly never liked them because they were either breakfast for me and just bland. Since then I have really learned to appreciate them. There are so many ways to cook and enjoy them with various sauces, gravies, seasonings, cheeses and served not just for breakfast but with all different meats, poultry and seafood. So this is a dish I learned from a girlfriend many years ago. I had to spice it up for me, and add some crab, etc, but she definitely started me thinking. This is a favorite with many of my friends.
Provided by SarasotaCook
Categories Crab
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Sausage -- In a large saute pan, add the sausage and cook 3-5 minutes until golden brown. Remove and put on a plate lined with a paper towel to drain. Reserve the drippings in the pan.
- Vegetables -- Add the onion, green pepper, jalapeno and garlic and cook another minute or so.
- Sauce -- Once the vegetables have cooked a minute or two, add the flour, add the chicken broth and bring to medium heat until it thickens slightly. Reduce to medium low and stir in the seasoning (celery seed, cajun seasoning, Old Bay and pepper flakes, salt and pepper to taste), shrimp and cook until they begin to curl and turn pink. Just 2-3 minutes.
- Then before the shrimp are done, add the sausage back in and mix well, then add the crab meat and lightly toss so you don't break up the crab too much.
- Polenta -- Whether it is quick cooking or regular cooking, just follow the directions according to directions. When done, just stir in the cheese and any salt and pepper if needed.
- Serve -- Top the shrimp and crab over the polenta and enjoy and great comfort food meal.
Nutrition Facts : Calories 471.9, Fat 26.9, SaturatedFat 13.8, Cholesterol 271.5, Sodium 959.4, Carbohydrate 10.2, Fiber 1.4, Sugar 3.2, Protein 46
LINGUINE WITH SHRIMP AND PANCETTA
The original recipe I followed was an Emeril's recipe. I have tweaked the recipe to my husband and my taste, so now it is a little different than the original recipe. It is so simple, easy yet has a robust of flavors. It always pleases! All guest I have served this recipe to have loved it.
Provided by Expat in Holland
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
- Meanwhile, in a large skillet heat the olive oil over medium-high heat.
- Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
- In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
- Add the wine, salt, red pepper, lemon juice, lemon zest, pancetta and shrimp. Bring mixture to a boil and cook about 4 to 5 minutes. Stir frequently. Shrimp should become pink and cooked through. DO NOT OVER COOK.
- Add the parsley and stir to combine.
- In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
- Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
- Garnish with parsley and serve immediately.
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
SHRIMP AND PANCETTA ON POLENTA
Number Of Ingredients 8
Steps:
- Cook polenta according to package instructions in heavy medium saucepan until thickened and creamy. Remove from heat and season with salt, the cover
- Cook pancetta, garlic, and red pepper flakes in 2 T oil in a 12 inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 C, 6-8 minutes.
- Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt
- Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley
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
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