Head On Shrimp Recipe

Sweat aromatics and anchovies

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add minced garlic and chopped shallot; cook, stirring, until softened and fragrant, 1–2 minutes. Add chopped anchovy fillets and crushed red pepper; stir until anchovies dissolve into the oil, about 1 minute.

Add briny components

Stir in capers and halved kalamata olives and cook 30 seconds to blend flavors.

Build the sauce

Add crushed tomatoes and tomato paste, stir to combine. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes, stirring occasionally, until the sauce slightly thickens. Season with 1 teaspoon salt and 1 teaspoon black pepper. Stir in chopped parsley and basil at the end and keep warm on the lowest heat while you prepare the rest.

Prep shrimp

Pat the head-on shrimp dry with paper towels. Toss shrimp with 1 tablespoon olive oil, smoked paprika, 1 teaspoon sea salt, and 1/2 teaspoon black pepper to evenly coat.

Sear shrimp

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add the seasoned shrimp in a single layer, head side up if possible. Sear 1.5–2 minutes per side (heads count as a side) until shells turn opaque and slightly charred and the meat is just cooked through. Total cook time will be about 3–4 minutes depending on size. Remove shrimp to a plate and tent loosely with foil.

Finish with sauce

If desired, spoon 2 tablespoons of the warm puttanesca sauce into the pan and return the shrimp for 30 seconds to coat and meld flavors. Optionally spoon any reserved shrimp liquid over the shrimp for extra flavor. Transfer shrimp to a serving platter.

Bring liquids to a simmer

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 teaspoon salt.

Whisk in cornmeal

Slowly pour 1 cup coarse cornmeal into the simmering liquid in a steady stream while whisking to avoid lumps. Reduce heat to low immediately.

Cook polenta

Continue to cook, stirring frequently with a wooden spoon, until the polenta thickens and pulls slightly from the sides, about 20–25 minutes for coarse polenta. For quicker-cooking polenta follow package timing but still stir to avoid sticking.

Enrich polenta

Remove pan from heat and stir in 3 tablespoons butter and 1/2 cup grated Parmesan until melted and fully incorporated. Adjust seasoning with 1/2 teaspoon black pepper and additional salt if needed. Keep warm; if it firms, stir in a splash of milk to loosen.

Spoon a generous bed of creamy polenta onto warm plates.

Ladle a few spoonfuls of puttanesca sauce onto and around the polenta so some sauce soaks in and some remains visible.

Arrange the head-on shrimp on top of the sauced polenta (3–4 shrimp per serving). Drizzle 1 tablespoon olive oil over the shrimp and polenta, sprinkle chopped parsley, and serve with lemon wedges on the side for squeezing.

Serve immediately so the shrimp remain hot and the polenta creamy.