Best Baked Polenta With Shrimp And Sage Pesto Recipes

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ZESTY SHRIMP AND SPINACH POLENTA BAKE RECIPE BY TASTY



Zesty Shrimp And Spinach Polenta Bake Recipe by Tasty image

Here's what you need: shrimp, olive oil, McCormick® Zesty Spice Blend, grape tomatoes, chicken broth, heavy cream, medium-grind polenta, grated parmesan cheese, unsalted butter, baby spinach

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Time 33m

Yield 4 servings

Number Of Ingredients 10

1 lb shrimp, pelled and deveined
2 tablespoons olive oil, divided
3 tablespoons McCormick® Zesty Spice Blend, divided
¾ cup grape tomatoes, halved lengthwise
3 cups chicken broth
½ cup heavy cream
1 cup medium-grind polenta
½ cup grated parmesan cheese
2 tablespoons unsalted butter
2 cups baby spinach

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!

Nutrition Facts : Calories 1006 calories, Carbohydrate 56 grams, Fat 73 grams, Fiber 2 grams, Protein 31 grams, Sugar 10 grams

SHRIMP OVER CREAMY POLENTA



Shrimp Over Creamy Polenta image

Shrimp Over Creamy Polenta is very easy, and it's extremely flavorful and delicious. Best of all it's ready in under 30 minutes. Perfect for a weeknight dinner or date night. This is an Italian version of Shrimp and Grits and it is exquisite!

Provided by 2 sisters recipes

Categories     Dinner

Time 28m

Number Of Ingredients 15

1/2 pound of large shrimp - already cleaned and deveined
1 Tbsp. extra virgin olive oil
1 garlic clove - minced
1/8 tsp. of crushed red pepper flakes
1 tsp. of Dijon mustard (with seeds)
2 Tbsp. dry white wine
1/2 of a large lemon juiced (about 2 Tbsp.)
dash of smoked paprika
one chopped green onion, as a garnish
1/2 cup of instant polenta or cornmeal
2 cups of water
1/2 tsp. salt
2 Tbsp. unsalted butter
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Locatelli pecorino cheese

Steps:

  • In a medium-size saucepan, heat 2 cups of water.
  • When water comes to a low boil, turn off the heat and slowly pour in the polenta and continue to whisk until it is fully incorporated and it's smooth and creamy.
  • Then whisk in salt, butter, and both kinds of cheese. Continue to whisk until it's fully combined and creamy. Cover and keep on the stove to keep warm.
  • In a medium-size skillet, heat on moderate heat, add the olive oil, minced garlic, and crushed red pepper flakes. Saute the garlic and pepper flakes for 30 seconds or more to fragrant the oil.
  • Toss in the shrimp. Saute the shrimp for about 1 to 2 minutes per side, or until they turn pink.
  • Lower the heat, and add the butter and Dijon mustard.
  • Pour in the white wine and stir with a wooden spoon to help deglaze the sauce.
  • Immediately following, add in freshly squeezed lemon juice over the shrimps. Add a dash of smoked paprika over the shrimps, and simmer for an additional 1 minute.
  • Turn off the heat and taste the sauce. Season with freshly cracked black pepper to taste.
  • Check to see if the polenta is still hot. If you need to, you can reheat on the stove-top for a minute or so. Then transfer the polenta to a serving dish or platter.
  • Transfer the shrimps over the creamy polenta and spoon all the remaining sauce over the shrimps and sprinkle with chopped green onions. Serve immediately.
  • Serves: 2 to 3 servings

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