Garlic Butter Shrimp and Polenta

• 1 1/2 cups water
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 cup polenta (coarse ground cornmeal)
• 2 tablespoons unsalted butter, divided
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, cubed
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 In a medium saucepan, bring water, milk, and 1/2 teaspoon salt to a boil.
2. 2 Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, for about 15 minutes until thickened.
3. 3 Stir in 2 tablespoons butter until melted and smooth. Keep warm.
4. 4 Heat olive oil in a large skillet over medium-high heat.
5. 5 Season shrimp with salt and pepper, then cook for 1-2 minutes per side until pink and opaque.
6. 6 Remove shrimp and set aside.
7. 7 In the same skillet, add minced garlic and cook for 1 minute until fragrant.
8. 8 Add cubed butter and red pepper flakes (if using), stirring until butter is melted and bubbly.
9. 9 Return shrimp to the skillet, toss to coat in garlic butter sauce.
10. 10 Serve shrimp over polenta, garnished with fresh parsley.

Equipment

• Medium saucepan
• Large skillet
• Whisk
• Wooden spoon

Variations

• Add sautéed mushrooms or sun-dried tomatoes to the shrimp for added depth.
• Sprinkle with grated Parmesan cheese for a cheesy kick.

Substitutions

• If polenta isn't available, substitute with Arborio rice cooked risotto-style.
• For a dairy-free option, replace butter with olive oil and use plant-based milk.

Pairings

• A glass of crisp white wine like Pinot Grigio
• A light and zesty lemonade

Nutrition

Tips

• For extra flavor, use shrimp stock in place of water for the polenta.
• If you prefer, substitute scallops for shrimp for a luxurious twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding a bit of butter or milk to restore creaminess.

Serving Suggestions

• Pair with a crisp green salad or roasted asparagus.
• Serve with a slice of crusty bread to soak up every last bit of sauce.

FAQ