The Recipes

Shrimp with Polenta and Roasted Red Pepper Sauce

I decided to eat this as an appetizer, but you could easily make more shrimp and a salad and make this as a main course.  I also had the red pepper sauce leftover from making corn soup earlier this week, so head over to that post to find that portion of the recipe.

Shrimp with Polenta and Roasted Red Pepper Sauce


- 2 head-on shrimp, peeled and deveined (leaving the heads and tails in tact)
- 1 c. white wine
- 1/2 lemon
- palmful of coriander seeds
- palmful of peppercorns
- 1 garlic clove, smashed
- salt
- pepper
- 1/4 c. polenta (prepared to package instructions, generally 3 parts water to 1 part polenta)
- 1/2 T. of butter
- 1/4 c. reserved red pepper sauce
- salt

Add the wine and a little bit of water to a pot.  Squeeze the lemon into the pot and drop it in along with the garlic, coriander, peppercorns, and a healthy pinch of salt.  Bring the mixture to a boil.

When the water is almost boiling, heat the water and polenta.  Let it simmer for 5 minutes, whisking occasionally.  Remove it from the heat, add in the butter and season it with salt and pepper.  Stir and cover; let it sit for two minutes.

Heat the red pepper sauce in a small pot.  Let it thicken and reduce by half.

Drop the shrimp into the boiling water.  Let them poach for 2-3 minutes; until they are pink and start to curl up.

Plate the polenta and swirl the red pepper sauce around the plate.  Top with the shrimp and enjoy.