Italian · beginner
Venetian Garlic Shrimp Over Creamy Parmesan Polenta
Succulent garlic-seared shrimp deglazed with lemon juice, served hot over a velvety bed of parmesan-infused yellow polenta.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a medium saucepan, combine the vegetable broth and whole milk, bringing to a gentle simmer over medium heat.
- 02
Gradually whisk in the yellow cornmeal in a steady stream to prevent lumps, then reduce heat to low and stir continuously for 5 minutes until smooth and thick.
- 03
Remove polenta from heat and fold in the grated parmesan cheese and one tablespoon of butter until fully melted and glossy.
- 04
In a separate skillet, melt the remaining tablespoon of butter with a splash of olive oil over medium-high heat.
- 05
Add the minced garlic and shrimp to the skillet, searing for 2 minutes per side until pink and opaque.
- 06
Pour in the fresh lemon juice to deglaze the skillet, spoon the creamy polenta into warm bowls, top with shrimp and pan sauce, and garnish with chopped parsley.
A LITTLE KITCHEN KNOW-HOW
Polenta Emulsification
Slowly cooking grain in liquid while incorporating fat and cheese to create a creamy, stable foundation.
Notes from the kitchen
- Always add cornmeal slowly while whisking continuously to ensure a lump-free creamy texture.
- Keep polenta warm over low heat with a splash of extra warm broth if it thickens too much before serving.
- Original home-cooking adaptation inspired by Italian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
