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Lemon Garlic Shrimp over Creamy Polenta
Total Time
30 mins
 
Servings: -3
Ingredients
Polenta
  • 2 cups chicken broth
  • 2 cups skim milk
  • 1 cup cornmeal
  • 4 tbsp butter
  • Salt & pepper to taste
  • ¼ cup grated parmesan
Shrimp
  • Olive oil
  • 5-6 large garlic cloves sliced
  • 2 lbs shrimp
  • Salt & pepper to taste
  • 3 tbsp butter
  • ⅛ tsp red chili flakes
  • Lemon zest from 1 lemon
  • Juice from 1 lemon
  • 1 cup chicken broth
  • Parsley
Instructions
  1. POLENTA: In a medium saucepan, bring the chicken broth & milk to a low boil. Add in the cornmeal and lower to a simmer. Stir frequently.
  2. SHRIMP: Heat a large sauté pan with a drizzle of olive oil.
  3. Add in sliced garlic and when fragrant, add in the shrimp. Season with salt & pepper to taste.
  4. Cook the shrimp on medium heat until they are mostly pink and then add in the 3 tbsp butter.
  5. Zest one whole lemon over the shrimp & squeeze the juice of the lemon into the pan. Add in the chicken broth.
  6. Stir together and let the shrimp finish cooking and some of the liquid boil off. Stir in freshly minced parsley once finished.
  7. POLENTA: Finish polenta by adding 4 tbsp butter and salt & pepper to taste. Keep stirring until the consistency is thick, not runny. Once thickened, take off the heat and stir in parmesan.
  8. Plate by adding polenta to the bottom of a deep dish, create a well in the middle and add shrimp & spoon the sauce over top. Garnish with more parsley and parmesan if desired.