Best Shrimp With Hot Fennel Sausage And Polenta Recipes

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SPICY SHRIMP WITH CREAMY POLENTA



Spicy Shrimp with Creamy Polenta image

Upgrade your weeknight dinner with this easy Spicy Shrimp with Creamy Polenta recipe.

Categories     spicy sauteed shrimp     creamy polenta

Time 40m

Yield 4

Number Of Ingredients 15

kosher salt
1 c. polenta or yellow cornmeal
2 tbsp. butter
1/3 c. freshly grated Parmesan
1/3 c. freshly grated Asiago
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp. crushed red pepper flakes, plus more for garnish
3 green onions, thinly sliced, whites and greens separated
1 pt. grape tomatoes, halved
1 lb. medium shrimp, peeled and deveined (tails left on, if desired)
2 tsp. fresh thyme leaves
1/2 c. dry white wine
1/2 c. chicken stock
2 tbsp. heavy cream

Steps:

  • In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil. Add polenta in a slow, steady stream, whisking constantly. Continue to whisk 2 minutes more, then reduce heat and simmer, covered, 20 minutes, whisking occasionally. Remove from heat and whisk in butter and cheese, then season with salt.
  • In a large skillet over medium-high heat, heat oil. Add garlic, red pepper flakes, and green onion whites and cook, stirring occasionally, until fragrant, 2 minutes. Add tomatoes and cook until soft, stirring, 4 minutes.
  • Add shrimp and thyme and cook until shrimp are completely pink, stirring, 4 minutes, then season with salt and pepper. Add wine and chicken stock and bring to a boil, then reduce heat to low and simmer until liquid is reduced by half, 2 to 3 minutes. Stir in cream and simmer 2 minutes more.
  • Serve shrimp over polenta and garnish with remaining green onion greens.

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

GRILLED SHRIMP AND POLENTA



Grilled Shrimp and Polenta image

This play on shrimp and grits uses store-bought polenta, because the last thing you want to do when it's hot is stand over a pot of steaming cornmeal. The shrimp, polenta, and grape tomatoes all grill together in just a few minutes and then get topped with a spicy butter that melts into a luscious sauce for the hot shrimp.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 lemon
4 tablespoons unsalted butter, at room temperature
2 to 3 teaspoons hot sauce
Kosher salt and freshly ground black pepper
1/4 cup lightly-packed fresh parsley leaves, roughly chopped
1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
1 pint grape tomatoes (about 20)
1 tube prepared plain polenta (about 18 ounces), cut into twelve 1/2-inch rounds
1 pound large shrimp, peeled, deveined and tails removed

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.
  • Copyright 2014 Television Food Network, G.P. All rights reserved.

FENNEL & GARLIC SHRIMP



Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

6 tablespoons good olive oil
1 cup chopped fennel bulb, fronds reserved
3 tablespoons minced garlic (9 cloves)
1/4 teaspoon crushed red pepper flakes
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Pernod (optional)
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
French bread for serving

Steps:

  • Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
  • Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
  • Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

SHRIMP AND GRITS WITH ROASTED TOMATO, FENNEL AND SAUSAGE



Shrimp and Grits With Roasted Tomato, Fennel and Sausage image

Provided by Sam Sifton

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

8 plum tomatoes, halved lengthwise
1 garlic clove, minced
2 tablespoons olive oil
Salt
black pepper
1 large fennel bulb, trimmed fronds reserved and cut into thin wedges
2 to 3 cups vegetable or shrimp broth or water
1 tablespoon butter
Salt
Ground white pepper
1 cup coarse corn grits, soaked overnight if necessary see package instructions
Salt
1 fresh bay leaf
1 1/2 tablespoons butter
1 tablespoon cream cheese
Ground white pepper
1/2 teaspoon lemon juice, or to taste
1/2 teaspoon hot sauce, or to taste
1 tablespoon olive oil
20 large shrimp, peeled and deveined
1 cup cooked and crumbled Benton's smoked sausage or other smoked breakfast sausage
1 teaspoon lemon juice, or to taste
Hot sauce
Salt
2 tablespoons chopped parsley

Steps:

  • For the roasted tomato: heat oven to 450 degrees. Toss tomato halves in a bowl with garlic, olive oil, salt and pepper. Transfer, cut side up, to a baking sheet. Roast until collapsed and lightly browned, 25 to 30 minutes, and set aside.
  • For the fennel: In a small saucepan, combine the fennel, half of the reserved fronds, and just enough broth or water to cover. Add butter and season with salt and white pepper. Bring to a boil, reduce heat to very low, and simmer until tender when pierced by a fork, 8 to 10 minutes. Transfer fennel to a plate, discard cooked fronds and reserve cooking liquid.
  • For the grits: Follow package instructions for cooking the grits, seasoning with salt to taste, and adding the bay leaf halfway through cooking. At the end of cooking, mix grits with butter, cream cheese, white pepper, lemon juice and hot sauce. Adjust salt as needed. About 15 minutes before the grits are finished cooking, prepare the shrimp and assemble the dish.
  • For shrimp and assembly: Place a large sauté pan over medium heat, and add the oil. When the oil is shimmering, add the shrimp in a single layer. When they are seared on one side, about 1 minute, turn them to sear on the other side. Add fennel, sausage, roasted tomatoes and 1 1/2 cups of the reserved fennel cooking liquid. Bring to a simmer and season with lemon juice, hot sauce and salt. If the mixture seems dry, add more fennel cooking liquid as desired. Add chopped parsley, and toss to mix.
  • To serve, place equal portions of grits on four rimmed plates or shallow soup plates. Divide the shrimp stew among the plates, garnish with remaining fennel fronds and serve.

SAUTEED SHRIMP OVER POLENTA



Sauteed Shrimp over Polenta image

Red peppers, plum tomatoes, onion, sauteed shrimp... simple, succulent, and flavorful over creamy polenta. Sprinkle additional Parmesan on top if desired.

Provided by Mary Young

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 50m

Yield 4

Number Of Ingredients 13

2 ½ cups chicken stock, or as needed, divided
¾ cup fat-free half-and-half
1 cup polenta
2 tablespoons olive oil
2 plum tomatoes, diced
1 large red bell pepper, chopped
½ sweet onion (such as Vidalia®), chopped
2 cloves garlic, chopped
1 pinch dried oregano, or to taste
1 pinch dried thyme, or to taste
1 teaspoon ancho chile powder, or to taste
½ cup grated Parmesan cheese
12 ounces uncooked medium shrimp, peeled and deveined

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.

Nutrition Facts : Calories 406 calories, Carbohydrate 42.5 g, Cholesterol 142.6 mg, Fat 15 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 1165.7 mg, Sugar 8 g

SHRIMP SCAMPI WITH QUICK PRESERVED LEMON AND FENNEL ON POLENTA



Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta image

Categories     Milk/Cream     Tomato     High Fiber     Backyard BBQ     Dinner     Cornmeal     Shrimp     Fennel     Grill     Grill/Barbecue     Lemon Juice     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

Polenta:
4 1/2 8-ounce bottles clam juice
2 1/4 cups (or more) water
3/4 cup heavy whipping cream
1 1/2 cups polenta (coarse cornmeal)
3/4 teaspoon hot pepper sauce
Coarse kosher salt
Scampi:
2 tablespoons extra-virgin olive oil
12 uncooked extra-large shrimp (8 to 10 per pound), peeled, deveined, butterflied, flattened
1 cup finely chopped fresh fennel
1/2 cup finely chopped plum tomatoes
1/3 cup minced shallots
4 teaspoons chopped Quick-Preserved Lemon
1/4 cup Pernod or other anise-flavored liqueur
1/2 cup heavy whipping cream
Ingredient Info: Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

Steps:

  • For polenta:
  • Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes. Add hot pepper sauce; season with salt and freshly ground pepper. Cover to keep warm (if polenta becomes firm, add 1/3 cup water and stir over low heat to loosen and rewarm).
  • For scampi:
  • Heat oil in large skillet over medium-high heat. Sprinkle shrimp on 1 side with coarse salt and pepper. Add to skillet; sear 1 minute per side. Transfer shrimp to plate. Add fennel, tomatoes, shallots, preserved lemon, and garlic. Sauté until fennel is tender, about 4 minutes. Add Pernod; boil 1 minute. Add cream; boil 1 minute. Return shrimp to skillet. Toss until just opaque in center, about 1 minute.
  • Spoon polenta onto plates. Top with shrimp and sauce.

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