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Venetian-style Shrimp with Creamy Polenta

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  • Serves 4
  • Cooks in 40 mins (15m prep + 25m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Venetian Shrimp with Polenta

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large skillet, heat olive oil over medium heat.
  2. 2.Add minced garlic and crushed red pepper flakes. Sauté for 1 minute until fragrant.
  3. 3.Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
  4. 4.Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
  5. 5.Add the diced tomatoes, chopped basil, salt, and black pepper to the skillet. Simmer for 10 minutes to allow the flavors to meld together.
  6. 6.Meanwhile, in a separate saucepan, bring water to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook for 5 minutes, stirring occasionally.
  7. 7.Remove the polenta from heat and stir in the butter and grated Parmesan cheese until creamy and smooth.
  8. 8.To serve, spoon the creamy polenta onto plates and top with the Venetian-style shrimp. Garnish with additional basil, if desired.
  9. 9.Enjoy this taste of Venice with every flavorful bite!

lightbulb_outline Tips

  • chevron_rightFor an extra kick of flavor, add a splash of fresh lemon juice to the shrimp sauce.
  • chevron_rightIf you prefer a spicier dish, increase the amount of crushed red pepper flakes to your liking.
  • chevron_rightFeel free to customize the dish by adding your favorite seafood or vegetables to the sauce.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • chevron_rightServe this dish with a crisp green salad or steamed vegetables for a complete meal.