Shrimp & Polenta Recipe
Spicy shrimp, polenta, bacon sun-dried tomato pesto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Polenta
Bacon Sun-Dried Tomato Pesto
Method
Shrimp
- 1
Prepare the Shrimp
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- 2
Cook the Shrimp
Add the shrimp to the skillet along with red pepper flakes, paprika, salt, and black pepper. Cook for about 3-4 minutes, turning occasionally, until the shrimp are pink and opaque. Remove from heat and drizzle with lemon juice.
Polenta
- 3
Boil Water
In a large saucepan, bring 4 cups of water to a boil. Add salt to the boiling water.
- 4
Cook Polenta
Slowly whisk in 1 cup of polenta to the boiling water. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened.
- 5
Finish Polenta
Remove from heat and stir in butter and grated Parmesan cheese until creamy. Adjust salt to taste.
Bacon Sun-Dried Tomato Pesto
- 6
- 7
Make the Pesto
In a food processor, combine cooked bacon, sun-dried tomatoes, basil leaves, minced garlic, olive oil, and grated Parmesan cheese. Pulse until smooth. Season with salt and black pepper to taste.