Polenta With Shrimp And Tomatoes Recipes

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SHRIMP AND TOMATOES OVER SOFT POLENTA

This colorful dish is a breeze to cook. Save extra polenta for use in Broiled Polenta with Mushroom Ragout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 8



Shrimp and Tomatoes over Soft Polenta image

Steps:

  • Season shrimp generously with salt and pepper. In a large skillet over medium-high, heat 1 tablespoon oil. Add shrimp; cook until opaque throughout, turning occasionally, 2 to 3 minutes. Transfer to a bowl; set aside.
  • Reduce heat to medium. Add remaining tablespoon oil to pan; cook garlic and red-pepper flakes until fragrant, about 1 minute. Add tomatoes and their juice along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have broken down and become saucy, about 15 minutes.
  • Meanwhile, make Soft Polenta. Just before serving, stir reserved shrimp into tomatoes. Divide polenta among four bowls; spoon shrimp and tomatoes over polenta. Serve with Basic Green Beans, if desired.

Nutrition Facts : Calories 429 g, Fat 19 g, Fiber 2 g, Protein 38 g

1 1/2 pounds frozen medium shrimp, thawed, peeled, and deveined (tails removed)
Coarse salt and ground pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 can (14.5 ounces) diced tomatoes, in juice
1 recipe Soft Polenta
Basic Green Beans, for serving (optional)

SHRIMP AND PANCETTA ON POLENTA

Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.

Provided by Ruth Cousineau

Categories     Tomato     Quick & Easy     Dinner     Bacon     Cornmeal     Seafood     Shrimp     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8



Shrimp and Pancetta on Polenta image

Steps:

  • Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
  • Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
  • Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.

1/2 cup instant polenta
1/4 pound pancetta, chopped
2 garlic cloves, minced
1/4 teaspoon hot red pepper flakes
3 tablespoons extra-virgin olive oil, divided
1 (14-ounces) can diced tomatoes in juice
1 pound cleaned large shrimp
1 tablespoon chopped flat-leaf parsley

SAUTEED SHRIMP OVER POLENTA

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



Sauteed Shrimp over Polenta image

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

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

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