- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 390 kcal
Quick summary
“This rustic Italian-inspired dish harmonizes creamy cornmeal polenta cooked slowly in butter with shrimp sautéed with garlic, onion, and bell pepper in lemon juice. It is worth preparing for the cozy embrace of the velvety texture of corn in contrast with the tender shellfish.”
What you need to know
- Pour the cornmeal in a thin stream into the boiling water, stirring constantly with a whisk to avoid lumps.
- Cook the polenta for 20 minutes stirring with a wooden spoon until it is unctuous and releases from the sides of the pan.
- Sauté the shrimp over high heat in butter for only 5 minutes until they change color, preserving the softness.
Ingredients
Main
- 500g of cleaned shrimp
- 2 cups of cornmeal
- 1.5 liters of water
- 2 tablespoons butter
- 1 chopped onion
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tablespoon of lemon juice
- Salt and black pepper to taste
- Chopped green herbs for finishing
Instructions
Principal
- In a pan, bring the water to a boil.
- Add the cornmeal gradually, stirring with a whisk to avoid lumps.
- Cook for about 20 minutes, until the polenta is creamy and pulls away from the bottom of the pan.
- In a skillet, melt the butter and sauté the onion and garlic until golden.
- Add the bell pepper and shrimp, cooking for about 5 minutes.
- Season with salt, black pepper, and lemon juice.
- Turn off the heat and finish with chopped green onions.
- Serve the polenta on a large plate and place the shrimp on top.
Chef's tips
- Finish the cooked polenta with a generous spoonful of cold butter to give a satin shine and extra creaminess.
- Add the lemon juice over the shrimp only in the final moments of the skillet to maintain the fresh acidity.
- Assemble the dish in a deep platter by placing the steaming polenta at the base and crowning it with the shrimp and its aromatic sauce.
Variations
- Creamy polenta with parmesan cheese: incorporate half a cup of freshly grated Parmesan into the polenta when turning off the heat.
- Shrimp with a touch of coconut milk: add 100 ml of coconut milk to the shrimp sauté for a tropical note.
- Fried polenta with shrimp: let the polenta cool in a refractory dish, cut into sticks, bake or fry, and serve with the shrimp on top.
Substitutions
- Traditional mimoso cornmeal: use corn semolina for Italian polenta (bramata) for a more rustic and hearty consistency.
- Butter: replace with extra virgin olive oil for a lactose-free version with a Mediterranean profile.
- Red bell pepper: use ripe seedless tomatoes in small cubes or sliced leeks in the sauté.
How to store
Store the polenta and shrimp in separate closed containers in the refrigerator for up to 2 days. As polenta hardens when cooling, reheat in the pot with half a cup of boiling water, stirring vigorously.
Can it be frozen?
We do not recommend freezing this dish. Polenta loses its creaminess and releases water when thawed, and the shrimp have a fibrous texture upon thawing.
What to serve with
Serve with fresh arugula salad with sun-dried tomato slices, slices of toasted rustic bread, and a glass of dry white wine (Chardonnay or Pinot Grigio). Finely grated parmesan cheese on the table complements it.
Frequently asked questions
Should the polenta be liquid or firm?
For this dish, the recommended texture is creamy spoon polenta, which spreads softly on the bottom of a deep plate.
Can I replace the polenta water with broth?
Yes, preparing the polenta by cooking the cornmeal in vegetable broth or mild fish broth considerably enriches the flavor of the base.
What is the secret for the shrimp not to release too much water in the skillet?
Heat the skillet until very hot and sear the shrimp in small batches with the pan uncovered over high heat.
How to break up lumps if the polenta clumps at the beginning?
Blend the polenta quickly with a hand mixer directly in the pot or pass it through a sieve before continuing to cook.
