Lemon Shrimp over Creamy Polenta with Spring Greens
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 cuppolenta
- 4 cupsvegetable broth
- ½ cupwhole milk
- 2 tablespoonbutter
- ½ cupparmesan cheese (freshly grated)
- 2lemon
- 4 clovesgarlic
- 3 cupsfresh spinach
- 1 cupcherry tomatoes
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Mince 4 cloves garlic.
- 03
Halve 1 cup cherry tomatoes and measure 3 cups fresh spinach.
- 04
Juice 2 lemons and grate 1/2 cup parmesan cheese.
Method
- 01
Bring 4 cups vegetable broth to a boil in a large saucepan over medium-high heat. Slowly whisk in 1 cup polenta, stirring constantly to avoid lumps. Reduce heat to low and cook for 20 minutes, stirring frequently, until very thick and creamy.
- 02
Stir in 1/2 cup whole milk, 2 tablespoons butter, and 1/2 cup grated parmesan cheese. Season with salt and black pepper to taste. Keep warm on low heat.
- 03
While polenta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Add shrimp in a single layer and cook for 2 minutes without stirring. Flip and cook another 2 minutes until pink and cooked through. Transfer to a plate.
- 05
In the same skillet, add 1 tablespoon olive oil and halved cherry tomatoes. Cook for 2 minutes, stirring gently. Add spinach and cook for 1 minute until just wilted.
- 06
Return shrimp to the skillet. Squeeze juice from 2 lemons over everything, add 1/4 teaspoon red pepper flakes, and toss to combine. Taste and adjust salt and pepper.
- 07
Divide warm polenta among serving bowls. Top with shrimp and vegetables, then spoon any pan juices over top. Serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A fresh basil leaf on top adds brightness, or try a small amount of smoked paprika stirred into the finished shrimp.
This dish comes together in about 35 minutes total. The polenta can be made ahead and reheated gently with a splash of broth. For a richer version, use chicken broth instead of vegetable broth.