From the Flour & Herbs kitchen
Smoky shrimp and creamy Parmesan polenta make a comforting dinner with a bright finish. Spoon the tender shrimp over soft polenta, then pour over the lemon-garlic butter sauce so every bite gets a little of both.
A little smoke, a little lemon, plenty of comfort
SEA-SONING brings smoky flavor and gentle heat to the shrimp. Parmesan gives the polenta a savory backbone, while lemon lifts the buttery pan sauce. Start the polenta first and cook the shrimp near the end so everything reaches the table warm.
Seafood Recipes
Smoky Shrimp & Creamy Parmesan Polenta
By Flour & Herbs · Italian-inspired · Main course
Total: about 45–55 minutes. Cook the shrimp while the polenta finishes. Follow your polenta package timing; some brands take longer.
Ingredients
Check off ingredients as you go.
For the polenta
For the shrimp
Let's cook
- Start the polenta. Bring 720 ml water and the milk to a gentle simmer in a heavy saucepan. Slowly whisk in the polenta. Reduce the heat and cook, stirring frequently, until tender, following the package timing (usually about 30–40 minutes for regular polenta). Add extra hot water as needed to keep it soft and spoonable.
- Make it creamy. Stir in 25 g butter and the Parmesan. Taste before adding salt. Cover and keep warm over very low heat, adding a splash of hot water if it thickens.
- Season the shrimp. Near the end of the polenta cooking time, pat the shrimp dry and toss with SEA-SONING. Heat the olive oil in a wide skillet over medium-high heat.
- Sear in a single layer. Add the shrimp without crowding, cooking in batches if needed. Cook about 1–2 minutes per side, depending on size, until the flesh is pearly and opaque throughout. Transfer to a plate.
- Build the sauce. Reduce the heat to medium. Add 20 g butter and the garlic; stir for about 30 seconds without browning. Pour in the stock or water and scrape up the browned bits. Simmer for 1–2 minutes.
- Finish with lemon. Stir in the lemon juice and parsley. Return the shrimp and any juices to the pan just long enough to coat and warm through. Taste the sauce before adding more lemon or salt.
- Spoon into bowls. Divide the warm Parmesan polenta among four shallow bowls. Top with the shrimp and spoon the lemon-garlic sauce over everything. Serve immediately.
A few little things that help
- Use regular polenta for these timings. Instant polenta needs its own package directions and a shorter cooking time.
- Keep the polenta soft enough to spread gently in the bowl. Hot water loosens it without making it richer.
- SEA-SONING contains sea salt, and Parmesan adds salt too. Taste the finished polenta and sauce before adding extra.
To serve: Add sautéed greens or roasted broccoli for a vegetable side.
Estimated nutrition: About 490 calories per serving (1/4 recipe), including shrimp, polenta, and sauce, excluding sides. Calories vary with brands and portions. Contains crustacean shellfish and milk; check seasoning and stock labels for other allergens.
Before you start
Have a heavy saucepan, whisk and wide skillet ready. Use regular polenta, or follow the different timing on an instant-polenta package. Thaw and dry the shrimp before cooking.
Storage and reheating
Refrigerate shrimp and polenta in separate shallow containers within 2 hours and use within 2 days for best texture. Reheat polenta with a little water or milk, stirring; warm shrimp gently just until reheated. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).
Featured seasoning
SEA-SONING
Onion, garlic, chili and red peppers, sea salt, lemon, and spices bring a smoky, slightly spicy finish to seafood.
In this recipe: Toss 2 teaspoons with 1½ lb of peeled, deveined shrimp before searing. Taste the finished sauce before adding extra salt.
Shop SEA-SONING →One jar, more possibilities
Try it on salmon, toss it with vegetables before roasting, or stir a little into a buttery sauce for white fish. Taste as you go: the blend already contains sea salt.
Planning a meal to share? Serve our Cheddar Garlic Drop Biscuits alongside.