Shrimply Delicious

Shrimp and Parmesan Polenta

Apr 26, 2011 by

 

Two weekends ago, I visited the Mississippi Farmer’s Market in downtown Jackson for the first time. I just love a good farmer’s market! The excitement was bubbling up inside me for over a week. Just a few treasures I picked included a jar of awesome homemade salsa, two pints of strawberries, and a lovely 8 x 10 oil-painting of sunflowers that now brightens up my desk at work.

My main goal was to come away with a few pounds of fresh Gulf shrimp for dinner than night. When the shrimp-monger (is that a word??) pulled pack the lid of his ice chest to reveal these BIG (and I mean big!), beautiful, whole jumbo shrimp, I wanted to do a little jig in delight. If I had tried to purchase these in a grocery store, I would have spent a fortune and it’s not likely they would have been caught within the last 24 hours.

After having such great success with polenta, I knew shrimp and polenta was the only way to go. The taste of these shrimp was out of this world – sweet and tender. So different from the little frozen guys I’m used to buying. I will be going back to the farmer’s market – often – if for no other reason that for fresh Gulf shrimp.

 

 

Shrimp and Parmesan Polenta
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Cook time: 18 mins
Total time: 18 mins
Serves: 4
Adapted from Fine Cooking Magazine
Ingredients
  • Shrimp:
  • 6 tablespoons extra-virgin olive oil
  • 6 fresh thyme sprigs
  • 3 large fresh rosemary sprigs
  • 3 cloves garlic, halved
  • 2 pounds extra-large shrimp
  • 1 ½ tablespoons white wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • Parmesan Polenta
  • 2- 1/3 cups whole milk, divided
  • 2 tablespoons unsalted butter, divided
  • 1/3 cup coarse polenta, or corn grits
  • Kosher salt and freshly ground black pepper
  • 1/2 cup grated Parmesan
Directions
For the shrimp:
  1. Preheat oven to 400 degrees.
  2. Pour olive oil into an 8 x 8 baking dish. Using a length of kitchen twine, tie thyme and rosemary sprigs together. Add herbs and garlic cloves to oil. Place dish on the center rack of the oven and bake until the mixture is fragrant, about 10 minutes.
  3. Remove pan from oven. Add shrimp, and toss to coat with oil. Return to oven and bake until shrimp are pink, about 8 minutes. Remove from oven, add vinegar, salt, and black pepper. Stir to combine. Discard herb bundle. Serve shrimp over polenta (recipe below).
For the polenta:
  1. In a medium saucepan, combine 2 cups of milk, 1 tablespoon butter, and polenta.
  2. Bring the mixture to a boil over medium-high heat, whisking constantly to keep the mixture lump-free.
  3. Continue to boil until polenta is creamy and liquid is absorbed.
  4. Stir in remaining milk, butter, and Parmesan cheese.
  5. Season with salt and pepper to taste.
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2 Comments

  1. Carol
    September 13, 2011

    I finally got around to making this. I’ve had it bookmarked forever now. The polenta is FABULOUS! I just love shrimp and polenta! Thanks for posting the recipe.

    • The Cooking Bride
      September 14, 2011

      Thanks for coming back and letting me know how it turned out! So glad you enjoyed it!