Best Shrimp Polenta Italian Bowl Ragu Recipes

CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU

Steps:

• Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
• To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
• To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
• To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
• Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.

ROASTED SHRIMP AND TOMATOES WITH ROASTED GARLIC PARMESAN #RAGU

Steps:

• Preheat oven to 425°F Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 TBSPs of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown.
• Transfer cauliflower to food processor and add butter. Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about ½ jar of the Ragu Roasted Garlic Parmesan Sauce and pulse to combine. Add additional salt and pepper to taste. Set aside.
• While the cauliflower is roasting, make the polenta. Bring the water to a boil in a medium saucepan over medium high heat. Add the butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Add additional water if polenta gets too thick. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick, adding small amounts of water, if necessary.
• Add the remaining Ragu Roasted Garlic Parmesan Sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm.
• Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet. Add the tomatoes and the garlic to the baking sheet and drizzle 2 TBSPs of olive oil over all. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic. Roast at 425 degrees F for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Remove the shrimp and tomatoes from the oven and add the arugula to the pan. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly.
• To serve, spoon some polenta onto a plate or into a shallow bowl. Top with the shrimp and tomato mixture. Sprinkle with pine nuts and serve.

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!

POLENTA SQUARES WITH MUSHROOM RAGU

Steps:

• Bring the water, 1 Tbs butter and 1/2 tsp salt to a boil in a heavy medium saucepan.
• Gradually whisk in the polenta.
• Reduce heat to medium low.
• Stir constantly until the polenta thickens, about 5 minute.
• Pour the polenta into a greased 9x9-inch baking pan, spreading so that it is 1/3-inch thick.
• Cover and let stand at room temperature until set, about 15 minute.
• Meanwhile, heat the oil in a heavy large frying pan over medium-high heat.
• Add the mushrooms and onion.
• Sprinkle with 1/2 tsp of salt and 1/4 tsp pepper and saute until the juices evaporate, about 8 minute.
• Add the garlic and saute until the mushrooms are golden brown, about 2 min longer.
• Decrease the heat to medium-low and add the Marsala.
• Cover and simmer until the Marsala has reduced by about half, about 5 minute.
• Stir the flour and remaining 2 Tbs of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture.
• Cover and simmer until the sauce thickens slightly, about 2 minute.
• Remove from the heat.
• Stir in the parsley.
• Season the ragu to taste, with more salt and pepper is necessary.
• Cut the polenta into 36 bite sized squares.
• Arrange the polenta squares on a platter and spoon the warm ragu over the top.
• Serve immediately.