GRILLED SHRIMP AND POLENTA
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
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.
VEGAN POLENTA WITH RAGU
Benvenuto, meatless Monday! This is a vegan adaptation of traditional Italian creamy polenta and thick ragu full of vegetable proteins. Bake leftover polenta slices and top with any leftover ragu for bite-sized appetizers.
Provided by Buckwheat Queen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h55m
Yield 4
Number Of Ingredients 20
Steps:
- Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
- Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
- Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
- Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.
Nutrition Facts : Calories 714.6 calories, Carbohydrate 77.3 g, Cholesterol 3.3 mg, Fat 25.1 g, Fiber 23 g, Protein 44.1 g, SaturatedFat 6.3 g, Sodium 1981.1 mg, Sugar 10.9 g
SHRIMP & POLENTA ITALIAN BOWL #RAGU
Ragú® Recipe Contest Entry. This is the perfect family meal it's hardy and packed with flavors the Ragu chunky mushroom sauce is the perfect base for the cheesy and creamy polenta with cilantro sautéed jumbo shrimp top with crispy bacon.
Provided by joseel
Categories Sauces
Time 25m
Yield 5 , 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut bacon into ¼ inch cubes add to a deep medium non-stick pan sauté on medium high heat until bacon is crispy. Remove bacon place on paper towel to drain excess fat.
- Discard bacon fat from pan reserving 1 tablespoon add shrimp and cilantro to bacon fat and sauté on medium high until shrimp turn pink remove shrimp and set aside to the same pan add Raju sauce stir to pick up the flavors of bacon fat and cilantro reduce heat to medium cover and let it warm up.
- While sauce is warming up in a medium pan over high heat, bring water and salt to a boil, and gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture thicken and is creamy add butter and cheese mix until well incorporated.
- To serve add ½ cup sauce to 5 bowls top each with equal amount of polenta, 3 shrimp each and sprinkle with equal amount of cooked bacon you may garnish with additional cilantro serve immediately.
CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU
Make and share this Creamy Polenta and Garlic Lemon Shrimp #Ragu recipe from Food.com.
Provided by Yvetta L.
Categories Sauces
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
- To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
- To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
- To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
- Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.
Nutrition Facts : Calories 410.8, Fat 13.5, SaturatedFat 6.6, Cholesterol 172.8, Sodium 1272.2, Carbohydrate 45, Fiber 4.2, Sugar 6.3, Protein 29.2
CREOLE SHRIMP AND SAUSAGE GUMBO #RAGU
Ragú® Recipe Contest Entry. A creole-style gumbo with Ragu Chunky Super Vegetable Primavera, shrimp, and sausage.
Provided by valdezjan
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over medium-high heat, cook the bacon until crisp. With a slotted spoon, remove the cooked bacon and set aside. Add the Italian sausage and smoked sausage. Cook for 2 minutes, until lightly browned. Remove the sausages and set aside.
- Whisk the flour into the bacon grease. Cook for 5 minutes, stirring constantly, until the roux is golden brown. Add onion, green bell pepper, celery, and garlic. Cook for 4-5 minutes, until the vegetables are softened.
- Add the creole seasoning, chicken stock, bay leaves, and Ragu Old World Style Marinara sauce. Bring to a boil, then reduce the heat to simmer. Add the cooked bacon, Italian sausage, and smoked sausage. Cover and simmer for 20 minutes, stirring occasionally.
- Add the okra and shrimp. Cook for 10 minutes, until the shrimp is fully cooked.
- Ladle the gumbo into bowls. Top each bowl with cooked rice, and garnish with green onions and cilantro.
Nutrition Facts : Calories 817.3, Fat 42.5, SaturatedFat 13.7, Cholesterol 368.9, Sodium 2905.8, Carbohydrate 44.5, Fiber 2.2, Sugar 7.3, Protein 59.8
POLENTA PASTICCIATA #RAGU
Ragú® Recipe Contest Entry. This polenta pasticciata is full of hearty Italian flavors. It's warm and filling which makes it perfect for the cool nights ahead.
Provided by MyMansBelly
Categories Sauces
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Ragu Recipe Contest Entry.
- Pre-heat oven to 400 degrees Fahrenheit.
- Butter the bottom and sides of a 9" springform pan. Also fold a piece of foil around the bottom of the pan to catch any leaks as the dish cooks in the oven.
- In a large pot, bring water and salt to a boil over high heat. Once water is boiling, slowly whisk in corn grits.
- Reduce heat to simmer and stir frequently, to keep corn grits from sticking to the pot, until mixture is very thick.
- Stir the butter into the cooked polenta. Set pan aside, but cover the surface of the polenta with a piece of plastic wrap to keep the polenta from forming a skin on the top.
- In a large skillet, break up the Italian sausage and cook until it is browned and cooked through.
- Add the jar of Ragu to the sausage, stir to combine and cook just until it is heated through. Remove from heat and set pan aside.
- Pour half of the polenta into the springform pan and spread it evenly in the pan.
- Slice the log of goat cheese into equally thick slices (about 20) and arrange half of the goat cheese evenly over the top of the polenta.
- Sprinkle 1/4 cup of the Parmesan cheese over the goat cheese and polenta.
- Spread the arugula evenly over top of the cheese.
- Pour half of the sausage and Ragu mixture over top of the arugula and spread it evenly across the whole pan.
- Pour remaining polenta over top of the meat sauce and spread evenly in the pan.
- Spoon the rest of the sausage and Ragu mixture on top of the layer of polenta and spread it into an even layer.
- Arrange the remaining goat cheese evenly on top of the meat sauce.
- Sprinkle the 1/2 cup of Parmesan cheese evenly over top of the pasticciata.
- Place the foil lined springform pan onto a baking sheet and slide into the oven to bake for 45 minutes.
- Remove from oven when cheese is golden brown and bubbly.
- Let the pasticciata rest for 20 minutes before removing the outer ring and serving. This will allow it to cool a bit and will stay together once the outer ring has been removed.
Nutrition Facts : Calories 488.2, Fat 32.1, SaturatedFat 15.8, Cholesterol 74.5, Sodium 1320, Carbohydrate 27.1, Fiber 2.3, Sugar 1.5, Protein 23.2
RAGU SOUTHERN CHICKEN, SAUSAGE AND SHRIMP STEW #RAGU
Ragú® Recipe Contest Entry. A spicy tomato based southern stew with chicken, sausage and shrimp hits all of your senses and delights your taste buds. Paired with the creamy cheese polenta it's served over it is a dish you're sure to make over and over!
Provided by dwinloes
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- INSTRUCTIONS:.
- 1. In a large skillet over medium-high heat add the olive oil, onion, bell pepper, and celery and cook until the onion is translucent. Add the garlic and cook for 1minute. Add the sausage and chicken and continue cooking until just cooked through. Add the Ragu marinara sauce, tomato paste, chili paste, Worcestershire sauce, marjoram, thyme, chipotle, paprika, and bay leaves. Bring to a boil and reduce heat to medium-low, salt and pepper to taste. Cover and simmer for 30 minutes.
- 2. While the sauce simmers, begin the polenta. In a large sauce pan over medium-high heat, bring the stock to a boil. Reduce the heat to medium and stir in the polenta. Cook for 20 minutes while continuing to stir. Reduce to heat to low and stir in the butter and cheese until combined. Add the half and half ¼ cup at a time and stir until creamy, adding more half and half if needed; salt and white pepper to taste.
- 3. Add the shrimp to the simmering sauce until cooked through, about 5 minutes.
- 4. Serve the Ragu stew over the polenta.
Nutrition Facts : Calories 510.1, Fat 26.1, SaturatedFat 9.6, Cholesterol 232.5, Sodium 1907.7, Carbohydrate 25.1, Fiber 3.4, Sugar 4.9, Protein 43.3
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- Whisk together 8 cups water, cornmeal, salt, and bay leaf in a large saucepan. Bring to a boil over high, stirring bottom and sides of saucepan often with a wooden spoon. Reduce heat to low, and cook, stirring bottom of saucepan occasionally with a wooden spoon, until polenta is tender and thickened, about 40 minutes. Remove from heat, and cover to keep warm.
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- In a medium saucepan, bring 5 cups of water to a boil with the sugar. Whisk in the polenta in a thin stream. Cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat. Stir in 3 tablespoons of the olive oil and season with salt. Press a piece of parchment or wax paper directly onto the surface of the polenta and keep warm.
- In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the scallions and crushed red pepper and cook over moderate heat for 1 minute. Add the tomato paste and cook, stirring, until slightly darkened, about 3 minutes. Add the wine and 1/4 cup of water and simmer over moderately high heat for 1 minute. Add the shrimp and simmer, stirring, until just cooked through, about 2 minutes. Stir in the parsley, lemon juice and lemon zest and season with salt and pepper. Remove from the heat.
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