Garlicky Shrimp and Peppers Over Crispy Polenta
Ingredients
- 1 cuppolenta (whole milk or vegetable broth)
- 3 cupsvegetable broth
- 3 tablespoonbutter
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- 1½ poundlarge shrimp (peeled, deveined)
- 2red bell pepper
- 1yellow bell pepper
- 6 clovesgarlic
- 3 tablespoonolive oil
- ·red pepper flakes
- ½ cupdry white wine
- 1lemon
- ·fresh parsley
Prep
- 01
Peel and devein 1 1/2 pounds large shrimp if not already done.
- 02
Dice 2 red bell peppers and 1 yellow bell pepper into 1-inch pieces.
- 03
Mince 6 cloves garlic.
- 04
Juice 1 lemon.
- 05
Roughly chop a handful of fresh parsley for garnish.
Method
- 01
In a medium saucepan, bring 3 cups vegetable broth to a boil over medium-high heat. Season with salt and pepper.
- 02
Whisk in 1 cup polenta slowly to avoid lumps. Reduce heat to medium-low and stir constantly for 15–20 minutes until thick and creamy. The mixture should pull away from the sides of the pan when you stir.
- 03
Stir in 3 tablespoons butter and 1/2 cup grated parmesan cheese. Season to taste and keep warm.
- 04
While the polenta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side until just opaque. Transfer to a plate.
- 05
In the same skillet, add the diced bell peppers and cook for 4–5 minutes, stirring occasionally, until softened and starting to caramelize at the edges.
- 06
Add the minced garlic and a pinch of red pepper flakes. Cook for 1 minute until fragrant.
- 07
Pour in 1/2 cup white wine, scraping the bottom of the pan to release any browned bits. Simmer for 2 minutes until reduced by half.
- 08
Return the shrimp to the skillet and toss gently with the peppers and sauce. Cook for 1–2 minutes until heated through.
- 09
Finish with a squeeze of fresh lemon juice and adjust seasoning.
- 10
Spoon the creamy polenta onto plates and top with the shrimp and pepper mixture, including all the pan sauce. Garnish with fresh parsley.
Spice Tips
For warmth, add an extra pinch of red pepper flakes to the pan with the garlic. For more depth, stir in 1/2 teaspoon smoked paprika when you add the peppers. A dash of hot sauce at the end brightens the finish if you like heat.