Spicy Shrimp and Polenta with Marinara

Shrimp and Polenta with marinara and baby broccoli.

Spicy Shrimp and Polenta with Marinara

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. And a cornmeal breading spiked with red chile powder brings a lively crunch. A true fusion meal with flavor you won't believe.

Course Main Course Seafood

Cuisine American, Fusion, Italian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 966kcal

Author Lea Ann Brown

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

Tips For Success:

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