Polenta with grilled shrimp

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Polenta—a thick Italian cornmeal porridge—is great because it pairs well with almost any dish: meat, vegetables, and seafood. If you have leftover polenta from the day before, it's perfect for this quick yet delicious dish. You can also buy polenta ready-made at the store. Slice it and grill it with shrimp and baby tomatoes. Drizzle with melting butter and serve. This dish takes less than half an hour to prepare, yet it tastes just like the best restaurants!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 kg large shrimp, peeled, deveined and tailed
0.5 kg finished polenta, cut into 12 round slices 1.5 cm thick.
1 lemon
4 tbsp (60 g) butter at room temperature
2-3 tsp hot sauce
1/4 cup chopped parsley leaves
1/4 cup olive oil, plus more for greasing the grill grates
20 grape tomatoes
Special equipment: three skewers 20 cm long.

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Remove the zest from the lemon and mix it in a bowl with the butter, hot sauce and a pinch of salt. Gently fold in half the parsley, reserving the rest for sprinkling on the finished dish. Zest the lemon, cut into wedges, and set aside.
Prepare an outdoor grill or grill pan over high heat. Lightly oil the grate. Thread the tomatoes onto skewers, about 7 per skewer (if using wooden skewers, leave just 1.5 cm of space on each side of the skewer so they don't need to be soaked). Brush the tomatoes with 1 tablespoon of oil and season with salt and pepper.

Brush both sides of the polenta with 1 tablespoon olive oil and season with salt and pepper.

Place tomatoes on the grate of a preheated grill and cook, turning occasionally, until they begin to burst, 12 to 15 minutes.

Meanwhile, place the polenta slices on the grill and grill for 5 minutes per side, until grill marks form (be careful; if you try to flip the polenta too early, it will stick to the grill). Remove from the grill and set aside.
Drizzle the shrimp with the remaining 2 tablespoons of olive oil and season generously with salt and pepper. Toss and grill until cooked through and lightly charred, 2 to 3 minutes. Remove the shrimp from the grill and set aside.
By this time, the tomatoes should be ready. Remove the skewers from the grill. Carefully remove the tomatoes from the skewers and place them in a small bowl. Press them lightly with a spoon to release the juices.
Place three pieces of polenta on each plate. Place a quarter of the tomatoes with their juices in the center, a quarter of the shrimp, and a heaping spoonful of the prepared herb and butter mixture (if the butter hasn't melted yet, heat the tips of a pair of tongs on a grill and then use them to melt the butter). Garnish with parsley and lemon wedges, squeezing the lemon over the shrimp.