Creamy Polenta with Sauteed Shrimp: A Flavorful and Easy Weeknight Meal
This recipe for creamy polenta with sauteed shrimp is a weeknight winner! It’s quick, easy to make, and packed with flavor. The creamy polenta provides a comforting base, while the sauteed shrimp add a burst of savory goodness. This dish is also incredibly versatile; you can easily customize it with your favorite herbs, spices, and vegetables.
## Why You’ll Love This Recipe
* **Quick and Easy:** Ready in under 30 minutes, making it perfect for busy weeknights.
* **Flavorful:** The combination of creamy polenta and savory shrimp is simply irresistible.
* **Versatile:** Easily customizable with your favorite herbs, spices, and vegetables.
* **Comfort Food:** The creamy polenta provides a comforting and satisfying base.
* **Impressive Yet Simple:** Looks elegant enough for a dinner party, but is surprisingly easy to make.
## Ingredients You’ll Need
### For the Polenta:
* 6 cups chicken broth (or vegetable broth for a vegetarian option)
* 1 cup polenta (coarse ground cornmeal)
* 1/2 cup grated Parmesan cheese, plus more for serving
* 1/4 cup butter
* 1/4 cup heavy cream (optional, for extra creaminess)
* Salt and freshly ground black pepper to taste
### For the Sauteed Shrimp:
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/4 cup dry white wine (optional)
* 1/4 cup chopped fresh parsley
* 1 tablespoon lemon juice
* 1/2 teaspoon red pepper flakes (optional, for heat)
* Salt and freshly ground black pepper to taste
## Equipment You’ll Need
* Large saucepan or pot
* Large skillet
* Whisk
* Wooden spoon or spatula
## Step-by-Step Instructions
### 1. Prepare the Polenta
* **Bring the Broth to a Boil:** In a large saucepan or pot, bring the chicken broth (or vegetable broth) to a boil over medium-high heat.
* **Whisk in the Polenta:** Gradually whisk in the polenta, making sure to whisk constantly to prevent lumps from forming. This is crucial for a smooth and creamy polenta.
* **Reduce Heat and Simmer:** Reduce the heat to low, and continue to simmer the polenta, stirring frequently, for about 20-25 minutes, or until it is thick and creamy. The cooking time may vary depending on the type of polenta you use, so refer to the package instructions.
* **Stir in Cheese, Butter, and Cream:** Once the polenta is cooked, remove it from the heat and stir in the Parmesan cheese, butter, and heavy cream (if using). Stir until everything is melted and well combined.
* **Season to Taste:** Season the polenta with salt and freshly ground black pepper to taste. Be generous with the seasoning, as polenta can be a bit bland on its own.
* **Keep Warm:** Cover the polenta and keep it warm while you prepare the shrimp.
### 2. Prepare the Shrimp
* **Prepare the Shrimp:** Pat the shrimp dry with paper towels. This will help them brown properly when sauteed. Season the shrimp with salt and freshly ground black pepper.
* **Heat the Olive Oil:** In a large skillet, heat the olive oil over medium-high heat. Make sure the skillet is hot before adding the shrimp.
* **Saute the Garlic:** Add the minced garlic to the skillet and saute for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
* **Add the Shrimp:** Add the shrimp to the skillet in a single layer. Avoid overcrowding the skillet, as this will lower the temperature and prevent the shrimp from browning properly. If necessary, cook the shrimp in batches.
* **Saute the Shrimp:** Saute the shrimp for about 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
* **Deglaze with White Wine (Optional):** If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Cook for about 1 minute, or until the wine has reduced slightly.
* **Add Parsley, Lemon Juice, and Red Pepper Flakes:** Stir in the chopped fresh parsley, lemon juice, and red pepper flakes (if using). Cook for another 30 seconds, or until everything is well combined.
* **Season to Taste:** Season the shrimp with salt and freshly ground black pepper to taste.
### 3. Assemble and Serve
* **Spoon the Polenta:** Spoon the creamy polenta into bowls.
* **Top with Shrimp:** Top the polenta with the sauteed shrimp and the sauce from the skillet.
* **Garnish:** Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley.
* **Serve Immediately:** Serve immediately and enjoy!
## Tips for Perfect Polenta
* **Use High-Quality Polenta:** Choose a high-quality, coarse-ground polenta for the best texture and flavor. Avoid instant polenta, as it can be gummy.
* **Whisk Constantly:** Whisk the polenta constantly when adding it to the boiling broth to prevent lumps from forming.
* **Stir Frequently:** Stir the polenta frequently while it simmers to prevent it from sticking to the bottom of the pot.
* **Don’t Rush the Cooking Process:** Allow the polenta to simmer for the full cooking time recommended on the package instructions. This will ensure that it is cooked through and creamy.
* **Adjust the Liquid:** If the polenta becomes too thick, add a little more broth or water to thin it out. If it is too thin, continue to simmer it until it reaches the desired consistency.
* **Season Generously:** Polenta can be a bit bland on its own, so be sure to season it generously with salt and pepper.
## Tips for Perfectly Sauteed Shrimp
* **Use Fresh Shrimp:** Use fresh, high-quality shrimp for the best flavor and texture. If using frozen shrimp, make sure to thaw them completely before cooking.
* **Pat the Shrimp Dry:** Pat the shrimp dry with paper towels before sauteing them. This will help them brown properly.
* **Don’t Overcrowd the Skillet:** Cook the shrimp in batches if necessary to avoid overcrowding the skillet. Overcrowding will lower the temperature and prevent the shrimp from browning properly.
* **Don’t Overcook the Shrimp:** Shrimp cook quickly, so be careful not to overcook them. Overcooked shrimp will be rubbery and tough.
* **Use High Heat:** Cook the shrimp over medium-high heat to ensure that they brown properly.
* **Add Acid:** A squeeze of lemon juice or a splash of white wine vinegar will brighten the flavor of the shrimp.
## Variations and Substitutions
* **Vegetarian:** Use vegetable broth instead of chicken broth for the polenta. You can also add sauteed vegetables, such as mushrooms, spinach, or zucchini, to the polenta or the shrimp.
* **Spicy:** Add more red pepper flakes to the shrimp for a spicier dish. You can also add a pinch of cayenne pepper to the polenta.
* **Garlic Lovers:** Add more garlic to the shrimp for a more intense garlic flavor.
* **Herbs:** Experiment with different herbs, such as thyme, rosemary, or oregano, in the polenta or the shrimp.
* **Cheese:** Try using different types of cheese in the polenta, such as Gruyere, Fontina, or Gorgonzola.
* **Shrimp Alternatives:** You can substitute the shrimp with other seafood, such as scallops, mussels, or clams.
* **Polenta Alternatives:** Although the recipe highlights polenta, feel free to pair the shrimp with rice, quinoa, or even pasta.
## Serving Suggestions
* Serve the creamy polenta with sauteed shrimp as a main course for dinner.
* Serve it as an appetizer or side dish for a dinner party.
* Pair it with a side salad or roasted vegetables for a complete meal.
* Enjoy it with a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
## Make-Ahead Instructions
* The polenta can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently in a saucepan over low heat, adding a little broth or water if necessary to thin it out.
* The shrimp can be sauteed ahead of time and stored in the refrigerator for up to 2 days. Reheat them gently in a skillet over low heat.
* However, for the best flavor and texture, it is recommended to make the polenta and shrimp fresh just before serving.
## Storage Instructions
* Store leftover creamy polenta with sauteed shrimp in an airtight container in the refrigerator for up to 3 days.
* Reheat it gently in a saucepan over low heat or in the microwave.
## Nutritional Information (approximate, per serving)
* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 30-40g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## Recipe Card
**Creamy Polenta with Sauteed Shrimp**
A quick and easy weeknight meal featuring creamy polenta topped with flavorful sauteed shrimp.
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Servings:** 4
**Ingredients:**
* **For the Polenta:**
* 6 cups chicken broth (or vegetable broth)
* 1 cup polenta (coarse ground cornmeal)
* 1/2 cup grated Parmesan cheese, plus more for serving
* 1/4 cup butter
* 1/4 cup heavy cream (optional)
* Salt and freshly ground black pepper to taste
* **For the Sauteed Shrimp:**
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/4 cup dry white wine (optional)
* 1/4 cup chopped fresh parsley
* 1 tablespoon lemon juice
* 1/2 teaspoon red pepper flakes (optional)
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Prepare the Polenta:** In a large saucepan, bring the broth to a boil. Gradually whisk in the polenta. Reduce heat and simmer, stirring frequently, for 20-25 minutes, or until thick and creamy. Stir in Parmesan cheese, butter, and cream (if using). Season with salt and pepper.
2. **Prepare the Shrimp:** Pat the shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add garlic and saute for 30 seconds. Add shrimp and saute for 2-3 minutes per side, until pink and opaque. Deglaze with white wine (if using). Stir in parsley, lemon juice, and red pepper flakes (if using). Season with salt and pepper.
3. **Assemble and Serve:** Spoon polenta into bowls and top with sauteed shrimp and sauce. Garnish with Parmesan cheese and parsley. Serve immediately.
**Enjoy this delicious and easy Creamy Polenta with Sauteed Shrimp!**