Get ready to indulge in a culinary journey that combines the flavors of the Mediterranean with the comfort of a warm bowl. Shrimp and polenta – what’s not to love? The rich, creamy texture of polenta pairs perfectly with the succulent taste of shrimp, making for a match made in heaven. In this article, we’ll take you on a tour of 18 delicious recipes that showcase the best of both worlds.
From classic garlic butter shrimp with creamy polenta to spicy Cajun shrimp and cheesy polenta, there’s something for everyone. Whether you’re looking for a light and refreshing meal or a hearty and satisfying dinner, our collection has got you covered. So sit back, relax, and let us guide you through the world of creamy shrimp and polenta – your taste buds will thank you!
Garlic Butter Shrimp with Creamy Polenta
Elevate your dinner game with this succulent shrimp dish, perfectly balanced by the creamy richness of polenta. This recipe is quick to prepare and sure to impress.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup polenta
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
3. Remove shrimp from skillet and set aside.
4. Reduce heat to medium; add remaining 2 tablespoons of butter, garlic, and heavy cream. Stir until butter has melted and mixture is smooth.
5. Cook polenta according to package instructions. Combine with creamy sauce and season with salt and pepper to taste.
6. Serve shrimp atop polenta, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spicy Cajun Shrimp and Cheesy Polenta
Experience the bold flavors of Louisiana with this spicy shrimp and creamy polenta combination.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp Cajun seasoning
– 1/2 tsp cayenne pepper
– 1/4 cup white wine (optional)
– 1 cup chicken broth
– 1/2 cup grated cheddar cheese
– 1 cup polenta
– Salt and pepper, to taste
– Fresh parsley or scallions, for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Remove shrimp from skillet and set aside.
4. Reduce heat to medium, add Cajun seasoning and cayenne pepper. Cook for 1 minute.
5. Add white wine (if using) and chicken broth. Simmer for 2-3 minutes or until liquid is almost gone.
6. Stir in cheddar cheese until melted and smooth.
7. Cook polenta according to package instructions. Combine with shrimp mixture and season with salt and pepper.
8. Serve hot, garnished with fresh parsley or scallions.
Cooking Time: 15-20 minutes
Lemon Herb Shrimp over Parmesan Polenta
Brighten up your dinner with this zesty and flavorful dish, featuring succulent shrimp, a creamy polenta base, and the perfect balance of citrus and herbs.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 cup polenta
– 4 cups water or vegetable broth
Instructions:
1. Cook the polenta according to package instructions using 4 cups of water or broth.
2. In a separate pan, heat the olive oil over medium-high. Add garlic and sauté for 1 minute.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Stir in lemon juice, parsley, and Parmesan cheese. Season with salt and pepper to taste.
5. Serve the shrimp over the warm polenta.
Cooking Time:
– Polenta: 20-25 minutes
– Shrimp: 6-8 minutes
Shrimp and Grits-Style Polenta Bowls
Experience the creamy comfort of shrimp and grits in a new way with these polenta bowls, infused with spicy sausage and topped with succulent shrimp.
Ingredients:
– 1 cup polenta
– 4 cups water
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1 pound spicy Italian sausage, casings removed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup large shrimp, peeled and deveined
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: chopped fresh parsley or scallions for garnish
Instructions:
1. Bring water and salt to a boil. Gradually whisk in polenta. Reduce heat to low; cook, covered, for 20-25 minutes or until creamy.
2. Heat oil in a large skillet over medium-high. Cook sausage, breaking apart with a spoon, until browned, about 5 minutes.
3. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
4. Add shrimp; cook until pink and cooked through, about 2-3 minutes per side.
5. Stir in butter until melted. Season with salt and pepper to taste.
6. Divide polenta among bowls. Top with sausage mixture and garnish with parsley or scallions, if desired.
Cooking Time: 30-40 minutes
Creamy Polenta with Shrimp and Mushroom Ragout
This recipe combines the creamy comfort of polenta with the rich flavors of shrimp and mushrooms, creating a hearty and satisfying dish perfect for a chilly evening.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water
– 2 tablespoons butter
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 12 large shrimp, peeled and deveined
– 1/4 cup white wine
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook polenta according to package instructions.
2. In a large skillet, melt butter over medium heat. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Stir in white wine and heavy cream; season with salt and pepper to taste.
6. Serve the ragout over creamy polenta, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Tomato Basil Shrimp with Soft Polenta
This vibrant dish combines succulent shrimp with a flavorful tomato basil sauce, served atop creamy soft polenta. A perfect blend of Mediterranean flavors and comforting textures for a warm-weather meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1/4 cup fresh basil leaves, chopped
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups polenta mix
– 4 cups water
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook the polenta according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat.
3. In the same skillet, add chopped onion and minced garlic; sauté until softened.
4. Add diced tomatoes, paprika, salt, and pepper to the skillet. Simmer for 5-7 minutes or until sauce thickens.
5. Stir in chopped basil leaves.
6. Serve cooked shrimp over soft polenta with a spoonful of tomato basil sauce. Top with Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Grilled Shrimp and Rosemary Polenta
This vibrant summer dish combines the sweetness of grilled shrimp with the earthy flavors of rosemary polenta, perfect for a quick and satisfying meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 cup polenta
– 4 cups water
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, and rosemary. Add shrimp and toss to coat.
3. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Meanwhile, bring water to a boil in a large saucepan. Gradually whisk in polenta and reduce heat to low.
5. Simmer for 20-25 minutes, stirring occasionally, until polenta is creamy and tender.
6. Season with salt and pepper to taste. Serve shrimp on top of warm polenta.
Cooking Time: 30-40 minutes
Shrimp Scampi with Creamy Polenta
A classic Italian dish gets a creamy twist with this recipe that combines succulent shrimp with a rich and comforting polenta.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/4 cup heavy cream
– 1 cup polenta
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the polenta according to package instructions. Set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp to the skillet and cook until pink and just cooked through, about 2-3 minutes per side.
4. Remove shrimp from the skillet and set aside. Reduce heat to medium-low.
5. Add remaining 2 tablespoons of butter to the skillet. Once melted, add white wine (if using) and heavy cream. Stir to combine and simmer for 2-3 minutes or until slightly thickened.
6. Serve cooked shrimp over creamy polenta, spooning some of the sauce on top. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Blackened Shrimp and Cheddar Polenta
Elevate your weeknight dinner with this bold and comforting recipe that pairs blackened shrimp with a rich and creamy cheddar polenta. The spicy kick from the blackening seasoning perfectly balances the smooth, cheesy polenta.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 teaspoon blackening seasoning
– 1 cup polenta
– 4 cups water or vegetable broth
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium-high heat. Add shrimp and blackening seasoning; cook for 2-3 minutes per side or until pink and cooked through.
3. Meanwhile, bring polenta and water to a boil in a saucepan. Reduce heat to low and simmer for 5-7 minutes or until thickened.
4. Stir in grated cheddar cheese until melted. Season with salt and pepper to taste.
5. Serve blackened shrimp atop creamy polenta and garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Shrimp and Chorizo Polenta Bake
A flavorful and hearty casserole that combines the creamy richness of polenta with the spicy kick of chorizo and succulent shrimp.
Ingredients:
– 1 cup polenta
– 2 cups water or vegetable broth
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 4 ounces Spanish chorizo, sliced
– 1/2 cup grated cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook polenta according to package instructions using water or broth. Stir in olive oil and garlic until well combined.
3. In a separate pan, sauté shrimp and chorizo in a little oil until the shrimp are pink and cooked through.
4. Combine cooked polenta and shrimp mixture in a baking dish.
5. Top with grated cheddar cheese (if using) and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the top is golden brown and the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Creamy Polenta with Shrimp and Spinach
A rich and creamy polenta dish infused with the flavors of succulent shrimp and wilted spinach, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water or vegetable broth
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. Bring the polenta and water or broth to a boil in a medium saucepan.
2. Reduce heat to low and simmer for 5-7 minutes, stirring frequently, until the polenta thickens.
3. Add butter, Parmesan cheese, and garlic; stir until melted and well combined.
4. Add shrimp and cook for an additional 2-3 minutes, or until pink and cooked through.
5. Stir in spinach leaves and season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Shrimp and Corn Polenta Casserole
A creamy and flavorful casserole that combines the sweetness of corn with the savory taste of shrimp, all wrapped up in a comforting polenta crust. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup polenta
– 2 cups water
– 1/4 cup unsalted butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 cup frozen corn kernels, thawed
– 1 teaspoon paprika
– Salt and pepper to taste
– Grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook polenta according to package instructions.
3. In a large skillet, sauté onion, garlic, and shrimp until pink and cooked through.
4. Stir in corn kernels, paprika, salt, and pepper.
5. In a greased 9×13-inch baking dish, spread half of the cooked polenta.
6. Top with the shrimp and corn mixture, then cover with remaining polenta.
7. Bake for 30-35 minutes or until golden brown.
8. Serve hot, topped with grated cheddar cheese if desired.
Cooking Time: 30-35 minutes
Bacon-Wrapped Shrimp with Gorgonzola Polenta
Bacon-Wrapped Shrimp with Gorgonzola Polenta: A rich and savory dish that combines the smoky flavor of bacon with the creamy tanginess of gorgonzola cheese, all wrapped up in a succulent shrimp package.
Ingredients:
– 12 large shrimp, peeled and deveined
– 6 slices of thick-cut bacon, cut in half
– 1 cup of polenta
– 2 cups of chicken broth
– 1/2 cup of heavy cream
– 2 tablespoons of unsalted butter
– 1/4 cup of crumbled gorgonzola cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the bacon over medium heat until crispy, flipping halfway.
3. Meanwhile, combine polenta, chicken broth, and heavy cream in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 5-7 minutes or until thickened.
4. Wrap each shrimp with a piece of cooked bacon, securing with toothpicks if needed.
5. Place the wrapped shrimp on a baking sheet lined with parchment paper and bake for 8-10 minutes or until pink and cooked through.
6. Stir in gorgonzola cheese into the polenta and season with salt and pepper to taste.
7. Serve the bacon-wrapped shrimp atop the creamy gorgonzola polenta.
Cooking Time: 20-25 minutes
Shrimp and Polenta Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines succulent shrimp with creamy polenta, nestled inside bell peppers for a deliciously healthy meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound large shrimp, peeled and deveined
– 1 cup cooked polenta
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a skillet, cook the shrimp with garlic until pink and just cooked.
4. Mix cooked polenta with cheese, parsley, salt, and pepper.
5. Stuff each bell pepper with the polenta mixture, followed by the shrimp.
6. Place peppers in a baking dish and drizzle with olive oil.
7. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Mediterranean Shrimp with Sun-Dried Tomato Polenta
Experience the flavors of the Mediterranean with this vibrant and flavorful dish, featuring succulent shrimp, creamy polenta, and a hint of sun-dried tomatoes.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups water or vegetable broth
– 1 cup polenta
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Cook polenta according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add shrimp; cook until pink and cooked through (2-3 minutes per side).
4. Stir in sun-dried tomatoes, oregano, salt, and pepper.
5. Serve shrimp atop warm polenta, garnished with fresh herbs.
Cooking Time: 15-20 minutes
Shrimp and Polenta Fritters with Spicy Aioli
This recipe combines the flavors of crispy shrimp fritters with creamy polenta, served with a spicy kick from our tangy aioli. Perfect for a seafood-inspired snack or appetizer.
Ingredients:
For the fritters:
– 1 cup large shrimp, peeled and deveined
– 1/2 cup cooked polenta
– 1/4 cup all-purpose flour
– 1 egg
– 1/4 teaspoon paprika
– Salt and pepper to taste
For the aioli:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a bowl, mix together shrimp, polenta, flour, egg, paprika, salt, and pepper.
3. Drop spoonfuls of the mixture into the hot oil, about 4-6 fritters at a time.
4. Fry for 2-3 minutes or until golden brown, flipping halfway.
5. Drain on paper towels and serve with spicy aioli (mix all ingredients together).
Cooking Time: 10-12 minutes
Creamy Polenta with Shrimp and Asparagus
This recipe combines the creamy richness of polenta with the tender sweetness of shrimp and asparagus, perfect for a quick and satisfying dinner.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water
– 2 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
– 1 pound large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the water to a boil in a medium saucepan. Gradually whisk in the polenta cornmeal and reduce heat to low.
2. Cook for 20-25 minutes, stirring frequently, until the polenta is creamy and tender.
3. Meanwhile, sauté the shrimp and asparagus in butter until cooked through, about 5 minutes per side.
4. Stir the Parmesan cheese into the cooked polenta. Season with salt and pepper to taste.
5. Serve the shrimp and asparagus on top of the creamy polenta, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Shrimp and Polenta Breakfast Hash
Shrimp and Polenta Breakfast Hash Recipe
Start your day with a twist on traditional breakfast dishes by combining succulent shrimp with creamy polenta, crispy potatoes, and fresh herbs. This hearty hash is perfect for a weekend brunch or a special occasion.
Ingredients:
– 1 cup cooked polenta
– 1 pound large shrimp, peeled and deveined
– 2 medium-sized potatoes, peeled and diced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 2 tablespoons lemon juice
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine cooked polenta, shrimp, potatoes, olive oil, garlic, salt, and pepper. Toss until everything is well coated.
3. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the potatoes are golden brown.
4. Remove from the oven and sprinkle with parsley and lemon juice. Serve hot.
Cooking Time: 20-25 minutes
Summary
Indulge in 18 mouth-watering shrimp and polenta recipe combinations! From classic garlic butter to spicy Cajun flavors, these dishes offer a range of options for any palate. Enjoy tender shrimp paired with creamy polenta in dishes like Lemon Herb Shrimp over Parmesan Polenta or Creamy Polenta with Shrimp and Mushroom Ragout. For a more adventurous taste, try Blackened Shrimp and Cheddar Polenta or Mediterranean Shrimp with Sun-Dried Tomato Polenta. Whatever your craving, this collection has you covered.
