Shrimp Sauté with Creamy Polenta, Peppers and Zucchini
In just 10 minutes in the microwave, cornmeal cooks into a marvelously creamy polenta. Prepping the veggies and seasoning the shrimp before starting to cook the polenta will ensure everything comes together at the same time. I love the full corn flavor of Bob’s Red Mill’s medium grind cornmeal and corn polenta. This time I flavored the polenta with fresh thyme I’d brought up to the cabin from my LA herb garden, but other excellent choices are minced fresh basil, Italian parsley, cilantro or marjoram. A big pinch of dried herbs is also good, and a tablespoon or two of pesto (added at the end with the cheese) is another tasty option. I love the texture and flavor of large shrimp, but use whatever size you prefer. The one trick to great shrimp is to not overcook. I pull the skillet from the heat before they are cooked through, allowing their residual heat to finish them perfectly.Makes 2 servings
Ingredients
Polenta
- 1½ to 1¾ cups water
- 6 tablespoons medium grind cornmeal or corn polenta
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced fresh thyme
- ½ teaspoon coarse kosher salt
- Freshly ground black pepper
- ¼ cup freshly grated parmesan cheese
Vegetables
- 1 tablespoon extra-virgin olive oil
- 1 large red bell pepper, trimmed, seeds removed, thinly sliced
- 1 large zucchini, trimmed, halved lengthwise, sliced crosswise
- Coarse kosher salt and freshly ground black pepper
Shrimp
- 10 oz large, 16 to 20 count shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ¼ to ½ teaspoon Aleppo pepper
- 1/8 teaspoon coarse kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/3 cup dry white wine or red wine
Instructions
- For the polenta: In a large microwave safe bowl, combine the water (1½ cups for medium grind cornmeal, 1¾ cups for polenta), cornmeal, 1 tablespoon olive oil, thyme, salt and a generous amount of black pepper. Microwave for 5 minutes. Stir. Microwave 5 more minutes. If not yet creamy, cook about 1 minute longer. Stir in the cheese. Taste and adjust the seasoning. If shrimp are not yet ready, leave the bowl in the microwave to keep the polenta warm.
- For the vegetables: In a heavy large skillet over medium heat, warm the oil. Add the peppers and sauté 2 minutes. Add the zucchini, sprinkle with salt and pepper and sauté until the vegetables are crisp tender, about 2 minutes longer. Transfer to a bowl and keep warm.
- For the shrimp: Pat the shrimp dry and place in a small bowl. Add the smoked paprika, Aleppo pepper, 1/8 teaspoon salt and a good grind of black pepper and toss to distribute the spices. Add 1 tablespoon oil to the same skillet and warm over medium-high heat. Add the shrimp and cook until they begin to curl but are not quite cooked through, about 1 minute on each side. Add the wine and boil to reduce slightly.
- Divide the polenta between 2 warm plates, spreading in the center. Spoon the vegetables over. Top with the shrimp and pour the pan juices over. Serve right away.