Spicy shrimp over creamy polenta

Spicy shrimp over creamy polenta

24 ratings

Mark, musician


„The spicy, bright flavors of the shrimp are perfect against the creamy, savory polenta.“

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
500 g
shrimp (peeled and deveined)
60 ml
olive oil
3 tbsp
Sriracha
1 tsp
Worcestershire sauce
2 tsp
honey
400 g
crushed tomatoes
2 cloves
garlic (crushed)
120 g
polenta
470 ml
water
470 ml
whole milk
40 g
butter
30 g
cheddar cheese (grated)
1 bunch
parsley for garnish (chopped)
1 tsp
salt, plus more to taste
pepper
Metric
Imperial
  • 500 g shrimp (peeled and deveined)
  • 60 ml olive oil
  • 3 tbsp Sriracha
  • 1 tsp Worcestershire sauce
  • 2 tsp honey
  • 400 g crushed tomatoes
  • 2 cloves garlic (crushed)
  • 120 g polenta
  • 470 ml water
  • 470 ml whole milk
  • 40 g butter
  • 30 g cheddar cheese (grated)
  • 1 bunch parsley for garnish (chopped)
  • 1 tsp salt, plus more to taste
  • pepper

Utensils

  • wooden spoon
  • medium heavy-bottomed pot
  • large skillet with lid
  • plastic wrap
  • whisk
  • rubber spatula
  • cutting board
  • knife
  • 2 mixing bowls

Enjoy with

Torrontes, Mendoza Valley
A young, dry white wine that impresses with its floral notes. Its mild acidity complements the shrimp’s spiciness.

Nutrition per serving

Cal
595
Protein
39g
Fat
30g
Carb
43g

Step 1/4

Mix together olive oil, Sriracha, Worcestershire sauce, and honey. Season with salt and pepper, then add shrimp and toss to coat. Cover with plastic wrap and let marinate in refrigerator for at least 1 hour.
  • 60 ml olive oil
  • 3 tbsp Sriracha
  • 1 tsp Worcestershire sauce
  • 2 tsp honey
  • 500 shrimp
  • salt
  • pepper
  • mixing bowl
  • plastic wrap
  • rubber spatula

Mix together olive oil, Sriracha, Worcestershire sauce, and honey. Season with salt and pepper, then add shrimp and toss to coat. Cover with plastic wrap and let marinate in refrigerator for at least 1 hour.

Step 2/4

Heat a large skillet over medium-high heat and add shrimp. Cook for approx. 2 – 4 min. until shrimp turn pink and remove from heat.
  • wooden spoon
  • large skillet with lid

Heat a large skillet over medium-high heat and add shrimp. Cook for approx. 2 – 4 min. until shrimp turn pink and remove from heat.

Step 3/4

Transfer shrimp and their juices to a bowl, then add crushed tomatoes to the skillet, along with garlic and salt to taste. Cook over medium heat until hot. Turn heat down to low, return shrimp to skillet, and cover while you cook polenta.
  • 400 crushed tomatoes
  • 2 cloves garlic (crushed)
  • salt
  • mixing bowl

Transfer shrimp and their juices to a bowl, then add crushed tomatoes to the skillet, along with garlic and salt to taste. Cook over medium heat until hot. Turn heat down to low, return shrimp to skillet, and cover while you cook polenta.

Step 4/4

To cook polenta, bring water and milk to boil in a small saucepan; add salt.  Pour polenta into boiling mixture in a steady stream, whisking constantly. Turn down heat to low. Continue to whisk until polenta thickens, approx. 3 – 5 min. Remove from heat and stir in butter, cheese, and salt and black pepper to taste. Serve shrimp and tomato mixture over a bed of polenta. Garnish with fresh parsley.
  • 470 ml water
  • 470 ml whole milk
  • 120 polenta
  • 1 tsp salt
  • 40 butter
  • 30 cheddar cheese (grated)
  • 1 bunch parsley (chopped)
  • salt
  • black pepper
  • wooden spoon
  • whisk
  • medium, heavy-bottomed pot
  • cutting board
  • knife

To cook polenta, bring water and milk to boil in a small saucepan; add salt. Pour polenta into boiling mixture in a steady stream, whisking constantly. Turn down heat to low. Continue to whisk until polenta thickens, approx. 3 – 5 min. Remove from heat and stir in butter, cheese, and salt and black pepper to taste. Serve shrimp and tomato mixture over a bed of polenta. Garnish with fresh parsley.