Description
Creamy polenta pairs perfectly with sautéed shrimp in this simple yet flavorful Southern-inspired dish. Rich, savory, and finished with fresh herbs, it’s a comfort meal that comes together in just 30 minutes.
Ingredients
Scale
1 lb shrimp, peeled and deveined
1 cup coarse polenta (cornmeal)
3 cups chicken broth
1 cup milk or cream
3 tbsp butter (divided)
2 cloves garlic, minced
1 tsp paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Olive oil (for marinating)
Instructions
- Season the Shrimp: In a bowl, toss shrimp with olive oil, paprika, salt, and pepper. Set aside.
- Cook the Polenta: Bring broth and milk to a boil. Slowly whisk in polenta. Reduce heat and cook, stirring frequently for 25-30 minutes until thick and creamy. Stir in 2 tbsp butter and season with salt.
- Sauté the Shrimp: In a skillet, melt 1 tbsp butter. Add garlic and cook 30 seconds. Add shrimp and sauté for 2-3 minutes per side until pink and cooked through.
- Assemble: Spoon polenta into bowls, top with shrimp and pan juices. Garnish with chopped parsley.