Shrimp And Polenta Food

GRILLED SHRIMP AND POLENTA

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.
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AIR FRYER SHRIMP AND POLENTA

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Lay polenta rounds on a clean work surface. Brush both sides with 1 teaspoon olive oil and season with salt and pepper; set aside.
• Combine shrimp and tomatoes in a bowl. Add remaining 1 teaspoon olive oil and toss to coat. Use tongs to transfer tomatoes to the basket of the air fryer.
• Cook tomatoes in the preheated air fryer until blistered, about 2 minutes. Transfer tomatoes to a large bowl and smash with a wooden spoon.
• Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes.
• Place polenta rounds in the basket of the air fryer and cook for 15 minutes. Flip and cook until golden brown, 15 minutes longer.
• While polenta rounds are cooking, combine butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl and mix until well combined.
• Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.

SHRIMP AND TOMATOES OVER SOFT POLENTA

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.

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.

ZESTY SHRIMP AND SPINACH POLENTA BAKE RECIPE BY TASTY

Steps:

• In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 2 tablespoons McCormick® Zesty Spice Blend until well coated.
• Heat a 9-inch cast iron skillet over medium-high heat. Working in batches of 5-6, cook the shrimp for 45 seconds on each side, until starting to turn golden and opaque. Transfer to a clean medium bowl and repeat with the remaining shrimp.
• Add the remaining tablespoon olive oil, remaining tablespoon McCormick® Zesty Spice Blend, and the tomatoes to the bowl with the shrimp and toss to combine.
• Remove the skillet from the heat and wipe out any crispy bits. Let the skillet cool for about 10 minutes.
• Return the skillet to medium heat and add the chicken broth and cream, whisking to combine. Cook until the liquid begins to steam, about 5 minutes.
• Slowly pour in the polenta, whisking well to prevent clumps from forming. Cook for 12-15 minutes, until the polenta is thick and the grains are tender, whisking constantly to prevent the polenta at the bottom of the pan from burning or clumping. Remove the pan from the heat.
• Whisk in the Parmesan cheese and butter, then fold in the spinach. It will wilt from the residual heat.
• Set an oven rack 3 inches from the broiler and turn the broiler on high.
• Arrange the shrimp on top of the polenta in the pan and top with the tomatoes and any remaining marinade from the bowl.
• Broil the skillet for 3 minutes, checking occasionally to avoid burning, until the polenta is golden brown and the tomatoes soften.
• Enjoy!

CAJUN SHRIMP AND CRAB OVER POLENTA

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.