Spicy shrimp with herb polenta

Name: Spicy shrimp with herb polenta - Margareta J.
Ingredients: fresh shrimp white wine olive oil garlic green parsley green basil hot pepper paste

Over - Spicy shrimp with herb polenta by Margareta J. - Recipia

I made spicy shrimp with herb polenta several times, especially when I'm in the mood for something simple and quick, without spending too much time in the kitchen. It's one of those recipes where you can really taste the difference if you use whole shrimp, shell and all. I prefer not to peel them; the texture remains much juicier and the flavor is better preserved. I make the polenta with basil and parsley on the spot while the shrimp are cooking. Quick Info Total time: 15-20 minutes Preparation time: 5-8 minutes (depending on how quickly you clean or prepare the shrimp) Cooking time: 1-2 minutes for the shrimp, separately for the polenta (about 10 minutes) Servings: 2 Difficulty: easy Recipe type: light dinner or quick lunch Ingredients For the shrimp: - 300-400 g fresh shrimp, preferably whole and unwashed - 1 tablespoon olive oil - 2-3 garlic cloves, crushed - 50 ml dry white wine - 1 small bunch of fresh parsley, chopped - a few fresh basil leaves - 1 teaspoon chili paste (or to taste) - salt, to taste For the herb polenta: - 120 g cornmeal (for two medium servings) - 400-500 ml water - salt - 1 small bunch of fresh parsley, chopped - a few fresh basil leaves, chopped Preparation Method 1. Rinse the shrimp thoroughly in several cold waters. If you're using them whole, there's no need to peel them. If you want to peel them, you can, but the flavor will be milder. 2. For the polenta, bring the water to a boil with a pinch of salt. When it boils, add the cornmeal gradually, stirring continuously to avoid lumps. Let the polenta simmer on low heat, stirring occasionally, for about 8-10 minutes, or until it reaches your preferred texture. One minute before it's done, add the chopped parsley and basil. Remove from heat. 3. Heat a non-stick skillet over medium-high heat. Add the olive oil and the drained shrimp. Pour in the white wine, add the crushed garlic, and some of the parsley and basil. 4. Let the shrimp cook for 1-2 minutes until they are well heated and start to sizzle lightly. If you are using pre-cooked shrimp, don’t leave them on the heat for too long. Stir a few times to coat them with the flavors in the pan. 5. Remove the skillet from heat. Add the remaining fresh herbs and the chili paste. You can adjust the spiciness to your taste. 6. Serve immediately, with the herb polenta on the side. You can drizzle some of the remaining sauce from the skillet over the polenta or the shrimp. Why I make this recipe often It's one of the quick options when I want something tasty without spending much time in the kitchen. The briefly cooked shrimp retain their texture, and the herb polenta is ready almost as quickly as you can say "done." It helps that I can vary the herbs or adjust the spiciness according to my mood. Tips and Variations Tips Whole shrimp have a different flavor compared to peeled ones. Make sure to wash them well, especially if you leave the shells on. If you use pre-cooked shrimp (pink ones from the supermarket), the cooking time should be very short, just enough to heat them through and infuse the flavors. Don’t add too much chili paste at the beginning. You can adjust it at the end. Substitutions If you don’t have basil, you can use only parsley or try fresh cilantro. The white wine can be omitted, but it adds flavor. You can also squeeze a bit of lemon juice at the end if you want a touch of acidity. If you don’t have chili paste, use a little dried chili or chili flakes. The polenta can also be made without herbs if you don’t have any on hand. Variations You can also add a bit of grated lemon zest at the end if you like the flavor. If you want creamier polenta, you can add a small cube of butter at the end, before adding the herbs. You can serve the shrimp with plain rice if you’re not in the mood for polenta. Serving Ideas Serve immediately, with the shrimp alongside a portion of polenta or on a bed of soft polenta. It also works with a little leftover sauce from the skillet drizzled over the polenta. You can sprinkle extra fresh herbs on top at the end. Frequently Asked Questions Can I use frozen shrimp? Yes, but they need to be thawed and well-drained beforehand. The cooking time remains short. Can I make the recipe with peeled shrimp? Sure, just adjust the cooking time – don’t leave them too long, or they’ll become rubbery. Is the white wine necessary? It’s not mandatory, but it adds extra flavor. If you want to avoid alcohol, you can skip it or use a bit of water with lemon juice. How do I choose fresh shrimp? They should be shiny, firm to the touch, and have a pleasant ocean smell, not a strong fishy odor. Can I make the recipe less spicy? Yes, reduce the amount of chili paste or omit it altogether if you don’t want any heat. Nutritional Values Approximately, one serving has about 300-350 kcal, depending on how much polenta and how many shrimp you use. Most of these calories come from the shrimp (protein, healthy fats) and a small amount of carbohydrates from the polenta. For two servings: protein 25-30 g, fats 8-10 g, carbohydrates 35-40 g. Values are approximate and can vary based on quantities and type of shrimp. Storage and Reheating This recipe is not intended for long-term storage. Cooked shrimp lose their texture quickly when reheated. If there are leftovers, they can be consumed the next day, but I recommend eating it immediately after preparation. The polenta can be reheated, but the shrimp won’t have the same taste or texture once they are cold and reheated.

Spicy shrimp with herb polenta

Tags

Categories