SHRIMP SALTIMBOCCA WITH POLENTA
As stated in the Nov/Dec 2009 edition of Eating Well, "Saltimbocca is an Italian word that literally means "jump mouth," presumably because of its bold flavors. The dish is traditionally made with veal and seasoned with sage and prosciutto. We love these flavors in our simple version made with shrimp. Store-bought polenta turns golden brown under the broiler for an easy accompaniment. Serve with: Sautéed green beans and red peppers."
Provided by januarybride
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven; preheat broiler. Coat a baking sheet with cooking spray.
- Place polenta rounds and prosciutto on the baking sheet. Broil on the center rack until the prosciutto is crisp, 4 to 5 minutes. Transfer the prosciutto to a plate. Continue broiling the polenta, turning once, until golden brown, about 10 to 12 minutes per side.
- Meanwhile, whisk lemon juice and cornstarch in a small bowl. Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 2 to 3 minutes. Add shrimp and cook, stirring, until the shrimp just turn pink but aren't cooked through, about 2 minutes. Pour in clam juice (or broth), bring to a boil and cook until the liquid is slightly reduced, about 2 minutes more.
- Whisk the cornstarch mixture again and add to the pan along with sage and the remaining 1/8 teaspoon pepper. Cook, stirring, until thickened, 1 to 2 minutes. Top the polenta with the shrimp and sauce, crumble the prosciutto over the top and serve immediately.
Nutrition Facts : Calories 591.7, Fat 9.6, SaturatedFat 1.4, Cholesterol 172.8, Sodium 372.4, Carbohydrate 95.5, Fiber 8.8, Sugar 2.6, Protein 32.7
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.
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
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
SAUTéED SHRIMP WITH POLENTA AND MANCHEGO SAUCE
Slightly smoky, subtly Spanish, simply sensational shrimp--a Whole Foods recipe. The elegant stacked presentation is so pretty. Smoked Spanish paprika adds subtle character to this dish and can be used in a host of other recipes such as beans, tacos and salad dressings. Chicken broth may be substituted for the vegetable broth. Serves 4
Provided by Chef Kate
Categories Grains
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- For the polenta, bring stock and milk to a boil in a small, heavy saucepan over medium heat.
- Reduce heat to simmer and slowly add cornmeal to saucepan, whisking constantly. Cook, stirring constantly, for 20 minutes over medium-low heat.
- If polenta becomes too thick, slowly add as much as 1 more cup of stock.
- Stir in cheese and 2 tablespoons of the butter.
- Add salt and pepper to taste.
- Pour polenta into a greased 8-inch square pan and set aside and let cool until firm, about 45 minutes.
- For the shrimp, rinse shrimp and pat dry with paper towels.
- Sprinkle shrimp with sea salt and paprika and let marinate for 10 minutes.
- Heat olive oil in large heavy skillet over medium heat.
- Sauté garlic for about 30 seconds.
- Add shrimp and sauté until opaque in center, about 2 minutes on each side.
- Remove from heat and keep warm.
- For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallot, garlic, celery, salt, pepper, and paprika and cook until shallot is soft, about 5 minutes.
- Add the other tablespoon of butter and melt into vegetables.
- Whisk in flour.
- Add broth a few tablespoons at a time, very slowly, whisking to combine.
- When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice.
- Invert baking dish to remove polenta from pan.
- Cut polenta into four squares.
- Heat the remaining 2 tablespoons butter in large skillet over medium heat.
- Sauté polenta in butter until warmed through and golden brown on both sides.
- To assemble, place each polenta square on its own plate, stack shrimp on top of polenta and drizzle with sauce.
- Garnish with paprika, if desired.
Nutrition Facts : Calories 491.8, Fat 37, SaturatedFat 19, Cholesterol 230.7, Sodium 1133, Carbohydrate 21, Fiber 1.5, Sugar 0.3, Protein 20.1
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
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.
More about "shrimp saltimbocca with polenta recipes"
SHRIMP SALTIMBOCCA WITH POLENTA RECIPE | EATINGWELL
From eatingwell.com
5/5 (9)Total Time 30 minsCategory Low-Calorie Shrimp RecipesCalories 229 per serving
- Place polenta rounds and prosciutto on the baking sheet. Broil on the center rack until the prosciutto is crisp, 4 to 5 minutes. Transfer the prosciutto to a plate. Continue broiling the polenta, turning once, until golden brown, about 10 to 12 minutes per side.
- Meanwhile, whisk lemon juice and cornstarch in a small bowl. Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 2 to 3 minutes. Add shrimp and cook, stirring, until the shrimp just turn pink but aren't cooked through, about 2 minutes. Pour in clam juice (or broth), bring to a boil and cook until the liquid is slightly reduced, about 2 minutes more.
- Whisk the cornstarch mixture again and add to the pan along with sage and the remaining 1/8 teaspoon pepper. Cook, stirring, until thickened, 1 to 2 minutes. Top the polenta with the shrimp and sauce, crumble the prosciutto over the top and serve immediately.
SHRIMP SALTIMBOCCA WITH POLENTA | ROBERT REDIN BLOG
From robertredin.wordpress.com
Estimated Reading Time 2 mins
SHRIMP SALTIMBOCCA WITH POLENTA - MASTERCOOK
From mastercook.com
SHRIMP SALTIMBOCCA WITH POLENTA
From crecipe.com
EATING WELL - SHRIMP SALTIMBOCCA WITH POLENTA CALORIES, CARBS ...
From sync.myfitnesspal.com
SHRIMP SALTIMBOCCA LINGUINI - COOKING FOR KEEPS
From cookingforkeeps.com
PORK SALTIMBOCCA WITH CREAMY POLENTA - LA BELLA VITA CUCINA
From italianbellavita.com
SHRIMP SALTIMBOCCA WITH POLENTA - BIGOVEN.COM
From bigoven.com
EASY SHRIMP AND GRITS (POLENTA) - EMPTY NEST EATS
From emptynesteats.com
SHRIMP SALTIMBOCCA WITH POLENTA
From pinterest.ca
SHRIMP SALTIMBOCCA - RECIPE | KING AND PRINCE SEAFOOD
From kpseafood.com
SHRIMP MARINARA WITH POLENTA - FRAMED COOKS
From framedcooks.com
EASY CAJUN SHRIMP WITH CREAMY PARMESAN POLENTA - THE BUSY BAKER
From thebusybaker.ca
SHRIMP SCAMPI WITH CREAMY POLENTA - DELISH
From delish.com
LEMON GARLIC SHRIMP OVER CREAMY POLENTA - BITE YOUR CRAVINGS
From biteyourcravings.com
TOMATO-BASIL SHRIMP AND POLENTA - FAMILYSTYLE FOOD
From familystylefood.com
CHEESY POLENTA AND SHRIMP - GOOD LIFE XPLORERS
From goodlifexplorers.com
"SHRIMP SALTIMBOCCA WITH POLENTA" - RECIPES ON SPOONACULAR
From spoonacular.com
SHRIMP SALTIMBOCCA WITH POLENTA | MEDITERRANEAN RECIPES, SHRIMP …
From pinterest.com
SPICY GARLIC SHRIMP WITH POLENTA | TRULOCAL RECIPE
From trulocal.ca
SHRIMP SALTIMBOCCA PASTA - RECIPE | KING AND PRINCE SEAFOOD
From kpseafood.com
SHRIMP AND POLENTA - DELICIOUS WEEKNIGHT DINNER - COOKTHESTORY
From cookthestory.com
SPICY SHRIMP OVER CREAMY POLENTA | RECIPE | KITCHEN STORIES
From kitchenstories.com
SHRIMP SALTIMBOCCA | KEVIN IS COOKING
From keviniscooking.com
GARLIC SHRIMP WITH POLENTA RECIPE - FLORENCE DANIEL …
From foodandwine.com
SHRIMP SALTIMBOCCA WITH POLENTA | MEDITERRANEAN RECIPES, SHRIMP …
From pinterest.co.uk
SHRIMP AND POLENTA - LINDA\'S ITALIAN TABLE
From lindasitaliantable.com
10 BEST SHRIMP WITH POLENTA RECIPES - YUMMLY
From yummly.com
SHRIMP SALTIMBOCCA WITH POLENTA
From pinterest.com
SHRIMP SALTIMBOCCA - CLOSET COOKING
From closetcooking.com
PORK SALTIMBOCCA WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
ITALIAN-STYLE "SHRIMP AND GRITS" WITH POLENTA - TASTE
From tastecooking.com
VENETIAN SHRIMP WITH POLENTA RECIPE - DAVID MCCANN
From foodandwine.com
10 BEST SHRIMP WITH POLENTA RECIPES | YUMMLY
From yummly.com
SHRIMP AND PEPPERS ON CREAMY POLENTA - DELICIOUSLY PLATED
From deliciouslyplated.com
SHRIMP SALTIMBOCCA WITH POLENTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPICY SHRIMP WITH CREAMY POLENTA - DELISH
From delish.com
SHRIMP SALTIMBOCCA WITH POLENTA RECIPE
From crecipe.com
#30-minutes-or-less #time-to-make #preparation
You'll also love