Tuscan Shrimp + Polenta Recipe

Prepare Shrimp

In a medium bowl, toss the shrimp with olive oil, paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper until evenly coated.

Heat a large nonstick skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 2–3 minutes per side until blackened and cooked through. Remove from heat and set aside.

In the same skillet, reduce heat to medium and add 1 tsp olive oil. Add the sliced sweet peppers and sauté for 3–4 minutes until slightly softened.

Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the lemon juice, lemon zest, and salt. Cook for an additional 1–2 minutes. Remove from heat and set aside.

In a medium saucepan, bring the water and milk to a gentle boil. Slowly whisk in the cornmeal to prevent lumps.

Reduce heat to low and cook, stirring frequently with a wooden spoon, for 20–25 minutes until the polenta is thick and creamy.

Stir in the butter, grated Parmesan cheese, and salt. Mix until fully incorporated and smooth. Remove from heat and cover to keep warm.

Spoon the creamy polenta onto serving plates. Top with blackened shrimp and sautéed sweet peppers.

Sprinkle with fresh chopped chives and serve with lemon wedges on the side.