Go Back

grilled shrimp with polenta cakes

dclarkabal
quick and simple with on hand ingredients
Print Recipe Pin Recipe

Ingredients
  

shrimp and polenta cake

  • 1 lemon zested, sliced for serving
  • 4 tablespoon unsalted butter room temperature
  • 2-3 teaspoon hot sauce
  • 1/4 cup fresh parsley leaves roughly chopped
  • 1/4 cup olive oil
  • 1 pint cherry tomatoes
  • 1 recipe or tube polenta 1/2 inch slices
  • 1 pound shrimp peeled, deveined and tails removed

Creamy Polenta

  • 2 cups coarse stone-ground yellow cornmeal do not use white or fine cornmeal - results will be entirely different. we recommend Bob's Red Mill
  • 11 cups water
  • 1 tablespoon Kosher salt

Instructions
 

shrimp and polenta cake

  • Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
  • Prepare a grill or grill pan or for high heat. Lightly oil the grill grates. (if grilling do this step, if not skip it as I did) Thread the tomatoes on the skewers, about 7 tomatoes per skewer. (If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them). Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper.
  • Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil. Sprinkle liberally with salt and pepper.
    Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes.
    Place the polenta on the grill and cook until lightly charred looking for nice grill marks, about 5 minutes per side, flipping once using a flat metal spatula. (Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.) Remove from the heat and reserve.
  • Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Remove from the heat and reserve
  • The tomatoes should be ready to take off the grill as well. Carefully remove the tomatoes from the skewers and place directly into a small bowl. Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices.
  • Place 2-3 pieces of polenta on each plate. In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture. The butter should melt nicely over the hot tomato shrimp. Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.

polenta

  • heat oven to 375'F with the rack in the lower-middle of the oven.
  • Whisk together the cornmeal, 1 tablespoon of kosher salt and 11 cups of cold water in a large pot. Bring to a gentle simmer over medium-high heat. Stirring to prevent clumping, Transfer the pot. uncovered, to the oven and bake for 1 hour.
  • Remove pot from the oven and carefully whisk the cornmeal mixture until smooth. Then using a wooden spoon scrape along the bottom and up the sides of the pot to loosen any stuck bits. Return the pot, uncovered, to the oven and cook until the cornmeal is thick and creamy and the granules are tender. another 10-30 minutes.
  • remove the pot from the oven - vigorously whisk the polenta until smooth and use the wooden spoon to scrape the bottom and sides. Let stand for 5 minutes. It should thicken just enough for a spoon to leave a brief trail, whisk in a little water if needed; to adjust the consistency. Taste and season with salt an pepper. Serve immediately or place in a sheet pan for setting and cutting into shapes for the freezer.