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Introduction
Born from the coastal traditions of Mediterranean cuisine, this dish represents a beautiful fusion of Spanish and Italian influences. The use of smoked paprika, or 'pimentón', comes from Spanish cooking traditions, where it's been a staple since its introduction from the Americas in the 16th century. Meanwhile, polenta, with its ancient Roman origins, has long been a cornerstone of northern Italian cuisine. Originally a peasant food made from whatever grain was available, polenta has evolved into a versatile dish that's now celebrated in fine dining establishments worldwide. This combination creates a perfect marriage of land and sea, tradition and modern healthy eating.
Ingredients
• 1 pound large shrimp (16-20 count), peeled and deveined, tails left on
• 1 cup stone-ground polenta (not quick-cooking)
• 4 cups low-sodium chicken broth or stock
• 1 cup whole milk
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 teaspoon smoked paprika (Spanish pimentón preferred)
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 lemon, cut into wedges for serving
Step 1:
In a large saucepan, bring chicken broth and milk to a gentle simmer over medium heat.
Step 2:
Slowly whisk in polenta, reduce heat to low, and cook for 30-35 minutes, stirring frequently, until creamy and tender. Add more hot liquid if needed.
Step 3:
While polenta cooks, pat shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 4:
Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
Step 5:
Add shrimp, smoked paprika, and red pepper flakes. Cook 2-3 minutes per side until shrimp are pink and just cooked through.
Step 6:
Stir butter, Parmigiano-Reggiano, remaining salt and pepper into polenta until cheese melts. Remove from heat.
Step 7:
Add fresh thyme to shrimp, toss to combine.
Q: Can I use quick-cooking polenta?
A: While possible, traditional stone-ground polenta provides better texture and flavor. Adjust cooking time if using quick-cooking variety.
Q: How do I know when shrimp are perfectly cooked?
A: Shrimp are done when they turn pink, form a 'C' shape, and are just opaque throughout - about 2-3 minutes per side.
Q: Can I make the polenta ahead of time?
A: Yes, but it will thicken considerably. Reheat with additional hot liquid, stirring until creamy.
• For best results, use stone-ground polenta rather than instant or quick-cooking varieties.
• Fresh wild-caught shrimp is preferred, but good-quality frozen shrimp can be substituted.
• Grits can be substituted for polenta if unavailable.
• For dairy-free version, substitute chicken broth for milk and omit cheese.
• Contains shellfish, dairy, and gluten-free ingredients.
• Shrimp can be prepared up to 1 day in advance and stored in refrigerator.
Divide creamy polenta among warm bowls, top with shrimp, garnish with fresh parsley and serve with lemon wedges.
Store leftovers separately in airtight containers for up to 2 days. Reheat polenta with additional liquid to restore consistency.
Begin polenta first, then prepare shrimp when polenta is about 10 minutes from completion.
- Never stop stirring polenta for too long to prevent lumps
- Don't overcook shrimp - remove from heat as soon as they turn pink
- Pat shrimp completely dry before cooking for better browning
Substitute grits for polenta, or use scallops instead of shrimp. For dairy-free version, use additional stock instead of milk and omit cheese.
Pair with a crisp Pinot Grigio or unoaked Chardonnay. Serve with sautéed greens or roasted asparagus.
Best in spring and summer, though available year-round with frozen shrimp
Contains shellfish (shrimp), dairy (milk, butter, Parmigiano-Reggiano). Gluten-free when made with certified gluten-free ingredients.
