Shrimp and Polenta

Shrimp and Polenta is a rich and comforting Italian-inspired dish that brings together creamy, oven-baked polenta and tender, garlicky shrimp in a light pan sauce. It’s elegant enough for entertaining guests, yet simple enough to serve as a cozy family dinner. Inspired by the flavors of Venice, this recipe delivers both ease and elegance.

Why You’ll Love This Recipe

This dish balances luxury and simplicity—slow-cooked polenta made effortless in the oven, paired with juicy shrimp infused with garlic, red pepper flakes, lemon, and parsley. The creamy texture of the polenta complements the bold, bright flavors of the shrimp, making every bite satisfying. Plus, it’s naturally gluten-free and perfect for a variety of diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the polenta:

• 3/4 cup fine-grind cornmeal

• 1/4 cup medium-grind cornmeal

• 4 cups cold water

• 1 teaspoon fine salt

• 2 tablespoons unsalted butter or ghee

For the shrimp:

• 3 tablespoons extra-virgin olive oil

• 2 cloves garlic, finely chopped

• 1/2 to 1 teaspoon red pepper flakes

• 1/2 cup seafood stock

• 1/2 cup water

• 1/2 teaspoon fine salt

• 1 pound large wild shrimp, peeled and deveined

• 2 tablespoons finely chopped flat-leaf parsley

• Juice of 1/2 lemon

• 1 tablespoon unsalted butter or ghee

Directions

1. Make the polenta: Preheat the oven to 350°F. In a Dutch oven or heavy saucepan, whisk together the cornmeal, water, and salt. Cover and bake for 50 minutes.

2. Remove from the oven and whisk vigorously to smooth out the polenta. If it’s still gritty, return it to the oven for 10 more minutes.

3. Stir in 2 tablespoons butter or ghee and whisk until creamy. Cover and return to the turned-off oven to keep warm.

4. Make the shrimp: In a large skillet, heat olive oil with garlic and red pepper flakes over low heat until fragrant.

5. Raise heat to medium-high, add stock, water, and salt. Simmer until reduced by half.

6. Add shrimp in a single layer. Cook 2 minutes, flip, and cook another minute.

7. Add lemon juice and 1 tablespoon parsley, swirl gently.

8. Finish with 1 tablespoon butter or ghee. Remove from heat.

9. Warm serving bowls in the oven for 1–2 minutes. Spoon polenta into bowls, top with shrimp and pan sauce. Garnish with remaining parsley. Serve immediately.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

• Cheesy twist: Stir grated Parmesan or Pecorino Romano into the polenta for extra richness.

• Spicy kick: Add more red pepper flakes or a dash of hot sauce to the shrimp.

• Vegetarian version: Replace shrimp with sautéed mushrooms or roasted vegetables and use vegetable stock.

• Citrus flavor boost: Add lemon zest for more brightness.

• Tomato base: Add a spoonful of tomato paste to the shrimp sauce for a deeper, richer flavor.

Storage/Reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days.
To reheat the polenta, add a splash of water or milk and warm it over low heat, stirring until creamy.
Shrimp should be reheated gently in a skillet over low heat to avoid overcooking. Avoid microwaving shrimp as it can become rubbery.

FAQs

Can I make the polenta ahead of time?

Yes, you can prepare the polenta in advance and reheat it with a little water or broth on the stovetop, stirring until creamy again.

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to avoid excess moisture.

What’s the difference between fine and medium-grind cornmeal?

Fine-grind gives a smoother texture, while medium-grind adds a bit more bite. Using both adds complexity to the texture.

Can I cook the polenta on the stovetop?

Yes, but it requires frequent stirring for about 45 minutes. The oven method is easier and more hands-off.

What can I use instead of seafood stock?

You can substitute with chicken or vegetable stock, though it will slightly alter the flavor.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as your stock and butter are certified gluten-free.

Can I use pre-cooked shrimp?

It’s best to use raw shrimp, as pre-cooked shrimp can become tough and overcooked quickly when reheated.

How can I make this dairy-free?

Use ghee or a dairy-free butter alternative, and skip any cheese additions.

Can I double the recipe?

Yes, this recipe scales well. Just make sure your pot and skillet are large enough to handle the increased volume.

Conclusion

Shrimp and Polenta is an Italian-inspired dish that brings comfort, elegance, and flavor to your dinner table. With its creamy, oven-baked base and succulent shrimp in a fragrant, garlicky sauce, it’s a complete meal that’s easy enough for weeknights yet impressive enough for guests. Whether you’re craving something cozy or looking to impress, this recipe is sure to satisfy.

Print