Shrimp Polenta Cakes Recipes

SHRIMP POLENTA CAKES RECIPE

Steps:

• Toss the shrimp with a pinch of sea salt, the garlic powder, onion powder, oregano and red pepper flakes. Set aside.
• Heat up 3 tbsp of olive oil in a large skillet and sauté the onion until translucent. Add the bell pepper and cook together until they start to get a little bit of color around the edges. Stir in the garlic and scallions, toss to coat and add the shrimp. Quickly toss everything together on medium flame for about 1 minute and set aside to cool. Sprinkle with the parsley. ( Make sure not to overcook the shrimp as it will continue to cook when we crisp up the polenta cakes.)
• In a large bowl mix together the cold polenta with the egg yolk until smooth. Fold in the shrimp mixture and shape it into 12 patties. Set on a platter and refrigerate for about an hour until set.
• Heat up a seasoned cast iron skillet on a medium flame. Add a lug of olive oil, just enough to coat the bottom nicely, we are not frying anything, we just want the polenta cakes not to stick.
• Working in batches crisp up your shrimp cakes until golden brown on both sides, about 3 minutes per side. Using a spatula transfer them to a platter and serve drenched with theChimichurri sauceon top.

GRILLED SHRIMP AND POLENTA

Steps:

• 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. 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.
• Meanwhile, arrange the polenta on the grill and cook until lightly charred with distinct 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.
• By this time, the grape 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 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 (if it doesn't melt, touch the business end of a pair of tongs to the grill, and then to the butter to finish melting). Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.
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SAUTEED SHRIMP OVER POLENTA

Steps:

• Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
• Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
• Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.

SMOKY SHRIMP AND PARMESAN-POLENTA CAKES

Steps:

• Preheat broiler.
• Heat oil in a large skillet over medium-high heat.
• Add shrimp to pan; sauté 3 minutes or until done, stirring frequently.
• Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat.
• Keep warm.
• Place polenta slices on a baking sheet coated with cooking spray.
• Top each slice with 1 teaspoon sauce and 1 teaspoon cheese; broil 3 minutes or until cheese melts.
• Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture.
• Sprinkle with parsley.
• Enjoy!