Shrimp and Polenta when combined with a no-nonsense Marinara sauce becomes a restaurant worthy meal. Shrimp gets an extra kick of excitement with Peri Peri sauce. And a cornmeal breading spiked with red chile powder brings a lively crunch. A true fusion meal with flavor you won’t believe.
We love shrimp recipes here on the ranch, and alongside my Spicy Creamy Shrimp Pasta Recipe, this recipe for Shrimp and Polenta ranks at the top of the list for popularity.
This recipe is a recipe that I developed for a Culinary School Project where we spent countless hours learning and implementing the French Mother Sauces and derivatives of those sauces. For Fish and Sauce week, we were to simply develop and prepare a Seafood Fusion Dish with a mother sauce using the appropriate cooking method.
I chose a simple marinara sauce, that I wanted to keep clean with flavor as to not overwhelm my choice of delicate shrimp. I had just learned a method of cooking polenta in half and half with sinfully rich results. And my love for New Mexico Chile Powder dictated that it must be included. Finished with my curiosity for Peri Peiri, this Shrimp and Polenta fusion dish was born.
The result is a vibrant tomato based sauce, topped with rich and creamy polenta to create texture to compliment the sauce.
The shrimp is breaded with cornmeal to add yet another texture of crunch, and the spicy flavor comes from Peri Peri and Chile Powder.
An adventurous meal, that somewhat easy to prepare, lets take a look.
Jump to:
- Ingredients You’ll Need
- Instructions To Make Simple Marinara Sauce
- Ingredients to Make Creamy Polenta
- Instructions To Make Creamy Polenta
- Ingredients To Make Spicy Breaded Shrimp
- How To Make Spicy Breaded Shrimp
- How To Plate Shrimp and Polenta
- Substitutions
- Variations
- Storage
- Top Tip
- FAQ
- Related Recipes
- Spicy Shrimp and Polenta with Marinara
Ingredients You’ll Need
Ingredients For The Simple Marinara Sauce
- Canned Tomatoes: Use good quality tomatoes. I like Red Gold Petite Diced tomatoes because the cut is smaller and they break down easier when cooking. Grab Fine chopped Pomi Tomatoes if you can find them. Pomi tomatoes come from the Parma region of Italy, and the only brand we used in Culinary School. Pomi tomatoes are thin with tomato flavor, not rich and well balanced. Perfect for when you want a light tomato character.
- Anchovy Paste: Anchovy paste is easier to use than canned anchovies. It comes in a tube and is a blend of anchovies, salt and olive oil. It will bring a deeper flavor to this marinara sauce without being fishy.
- Spices: Dried oregano and basil.
- Kosher Salt: Chefs prefer kosher salt for it’s naturally salty flavor.
- Tomato Paste
- Butter: Nothing like adding a stick of butter for a rich marinara sauce.
- Onion: Sweet or Yellow Onion
Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.
See recipe card for quantities.
Instructions To Make Simple Marinara Sauce
Keeping ingredients simple and the process easy, makes this a satisfying marinara sauce as a platform for this Shrimp and Polenta recipe.
- Step 1: Add oil to a pan. Once oil is heated, add chopped onion and cook until tender, about 5 minutes.
- Step 2: Add the tomatoes and cook over medium low heat, covered, for 10 minutes.
- Step 3: Use an immersion blender or food processor to puree the tomatoes to thin the sauce.
- Step 4: Add the butter, salt, sugar, anchovy paste, tomato paste, oregano and basil. Cook uncovered for 45 minutes on low heat. Sauce should be barely bubbling. Once cooked, cover, set aside and keep warm.
Ingredients to Make Creamy Polenta
- Half and Half: Using half and half will result in a super creamy, rich and luscious polenta.
- Polenta: Make sure you’re purchasing a package labeled Polenta rather than corn meal. Even though they’re similar products, Polenta is more coarsely ground than corn meal.
- Fresh Ground Pepper
- Kosher Salt: Chefs prefer Kosher salt for it’s pure salty flavor.
- Parmesan Cheese, grated.
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.
Instructions To Make Creamy Polenta
- Step 1: Bring the half and half to a simmer in a medium saucepan. Pour in the polenta.
- Step 2: Whisk until polenta is well blended and there are no lumps. Reduce heat to low and simmer, stirring occasionally until polenta starts to thicken. About 15 minutes. Stir in Parmesan cheese, remove from heat, cover and keep warm.
Ingredients To Make Spicy Breaded Shrimp
- Peri Peri Sauce: Peri Peri Sauce is a South African Sauce with a garlicky, spicy, lemony and tangy flavor.
- Yellow Corn Meal: Will add a unique crunch to fried shrimp. It’s readily available on the baking aisle at your supermarket.
- Garlic Powder, or garlic granules
- Chile Powder: We’ll use a single blend chile powder vs. chili seasoning which is a combination of spices used to flavor Tex-mex chili style soups.
- Neutral Oil: Vegetable oil, peanut oil or vegetable oil.
- Jumbo Shrimp: Are sold 21 – 25 count per pound.
How To Make Spicy Breaded Shrimp
- Step 1: Place the shrimp in a bowl and add the Peri Peri Sauce. Stir to evenly coat the shrimp.
- Step 2: In a bowl mix together cornmeal, garlic powder, chile powder and salt. Gently coat each shrimp with the cornmeal mixture.
- Step 3: Heat a skillet over medium high heat. Add oil. when oil is hot, add the breaded shrimp and cook until done. Exterior should be pink, and flesh slightly opaque. About 2 – 3 minutes per side.
Hint: How Can You Tell When Shrimp Is Cooked Through? Shrimp are cooked through when they curl and form the letter “C”. If they start to curl past that stage, they’re on their way to being over cooked.
How To Plate Shrimp and Polenta
I like to use my wide white pasta plates for this meal. I’ve provided an Amazon link for your convenience. I am an Amazon affiliate and if you purchase these bowls I receive a small commission at no extra charge to you.
- Using a ladle, spread a little of the marinara on the bottom of the plate.
- Place a mound of polenta over the sauce.
- Arrange the cooked shrimp over and sauce.
- Garnish with cooked baby broccoli or broccolini.
Tip: When plating shrimp and polenta, if the polenta has become too thick, simply add more milk or half and half to thin.
Substitutions
- Half and Half – If you prefer to cut out a major portion of the dairy in the polenta, substitute chicken broth for the half and half. The half and half was simply a decadent process we used in Culinary School for an ultra rich experience.
Variations
- Spicy – Add some red pepper flakes to the marinara sauce. Red pepper flakes are widely used in Italian cuisine to spice things up. About ⅛ teaspoon will do the job.
If you’re looking for a richer rustic and totally indulgent recipe for Marinara, check out this recipe copy cat recipe from a highly respected restaurant here in Denver. Rustic Marinara Sauce is the real deal. A more complicated recipe, it will work great for this shrimp and polenta recipe.
Storage
Store any leftover polenta in an airtight container in the refrigerator for up to five days. Gently reheat in the microwave. I like to use the 50% power option when reheating.
Marinara sauce will keep in the refrigerator for up to 5 days. Reheat stovetop in a small saucepan. You can also freeze leftover marinara for up to 6 months. Use a freezer zip-loc style bag for easy storage.
Top Tip
Purchase good quality wild caught shrimp. Look for the label indicating that it’s wild caught American shrimp and not imported farmed. You’ll be amazed that American wild caught shrimp actually tastes like shrimp. Sweet, buttery and smelling clean and oceanic.
FAQ
Polenta is a classic Italian dish made from ground cornmeal. It’s a classic Italian comfort food, like mashed potatoes are here in America.
Polenta and Grits are similar. Polenta originated in Italy and is made from a type of corn called flint corn. Polenta has a granular texture and is yellow in color. Grits, popular in the United States is made from dent corn and has a smoother creamier texture. Grits are traditionally white in color, but are also available in a yellow color.
Related Recipes
Looking for more special shrimp dinner recipes like this? Try these:
And don’t miss the most popular shrimp recipe on my site for Shrimp Campechana. A Mexican seafood cocktail that will blow your mind. Check out my Seafood category for more healthy dinner ideas.
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Spicy Shrimp and Polenta with Marinara
Ingredients
- For The Marinara
- 2 Tablespoons Neutral Oil Canola or Vegetable oil work well here
- 1 Medium Sweet Onion or yellow onion
- ¼ pound Butter 1-stick
- ½ teaspoon Kosher Salt
- ½ teaspoon Sugar
- ½ teaspoon Anchovy Paste
- 1 Tablespoon Tomato Paste
- ½ teaspoon Dried oregano
- ½ teaspoon Dried Basil
- For The Polenta
- 1 Cup Ground polenta
- 4 Cups Half and Half
- 1 teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
- ¼ Cup Grated Parmesan cheese
- For The Spicy Shrimp
- 12 Jumbo Shrimp deveined, shells removed, but tails intact
- ¼ teaspoon Kosher Salt
- 1 Tablespoon Peri Peri Sauce
- ½ Cup Cornmeal
- ½ Tablespoon Garlic Powder
- ½ Tablespoon Red Chile Powder
- 3 Tablespoons Neutral oil Canola or vegetable oil work well here
Instructions
- For The Marinara
- In a medium saucepan, heat oil over medium high heat. Add onion and sautee until tender, about 5 minutes. Add the tomatoes, lower heat to medium low and simmer covered for 10 minutes.
- Use an immersion blender or food processor to puree the tomatoes to thin the sauce.
- Add the butter, salt, sugar, anchovy paste, tomato paste, oregano and basil. Cook uncovered for 45 minutes on low heat. Sauce should be barely bubbling. Once cooked, cover, set aside and keep warm.
- For The Polenta
- Bring the half and half to a simmer in a medium saucepan. Pour in the polenta.
- Whisk until polenta is well blended and there are no lumps. Reduce heat to low and simmer, stirring occasionally until polenta starts to thicken. About 15 minutes. Stir in Parmesan cheese, remove from heat, cover and keep warm. Add milk or half and half it polenta becomes too thick as it sits.
- For The Shrimp
- Place the peeled and deveined shrimp in a bowl and add the Peri Peri Sauce. Stir to evenly coat the shrimp.
- In a bowl mix together cornmeal, garlic powder, chile powder and salt. Gently coat each shrimp with the cornmeal mixture.
- Heat a skillet over medium high heat. Add oil. when oil is hot, add the breaded shrimp and cook until done. Exterior should be pink, and flesh slightly opaque. About 2 – 3 minutes per side.
- To Plate The Meal
- I like to use my wide white pasta plates for this meal.
- Using a ladle, spread a little of the marinara on the bottom of the plate. Place a mound of polenta over the sauce. Arrange the cooked shrimp over and sauce. Garnish with cooked baby broccoli or broccolini.
Notes
- Purchase good quality wild caught shrimp. Look for the label indicating that it’s wild caught American shrimp and not imported farmed. You’ll be amazed that American wild caught shrimp actually tastes like shrimp. Sweet, buttery and smelling clean and oceanic.
- If polenta has become too thick while resting, add more milk or half and half and give it a good stir.
- Broccolini or baby broccoli cooks very quickly. Bring a sauce pan of well salted water to a boil. Add broccoli or broccolini and cook for just a few minutes. Drain and add to the plate. The salty water helps keep the broccoli nice and green.
Nutrition
Spicy Shrimp and Polenta with Marinara …. It’s What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Lea Ann, this is another winner-winner dish!! Appreciate the inspiration.
This sounds like a terrific meal Lea Ann. We love creamy polenta and I’ll be try your recipe soon.
Looks creative and delicious. I don’t think I’ve seen tomato sauce with polenta before. Here in the South we can this dish “shrimp and grits” 😊