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Grilled Shrimp With Polenta

Grilled Shrimp With Polenta created by Princess_V

Polenta, an Italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef Randy Windham's recipe for soft polenta topped with pesto-marinated grilled shrimp is comfort food elevated to a new level of flavor. For a hearty lunch or simple dinner menu, double the portions and accompany with a green salad, Italian country bread and a dish of oil-cured black olives. Recipe by Chef Randy Windham of the Bistro at Maison de Ville, New Orleans, Louisiana.

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • ---To make the pesto---.
  • In a food processor, purée the basil leaves, garlic, pine nuts, salt and cheese until smooth.
  • With the motor running, add oil in a slow, steady stream.
  • Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes.
  • ---To make the polenta---.
  • In a large, heavy saucepan, stir the water, milk and cornmeal together.
  • Cook over low heat until thick, stirring constantly, about 25 to 30 minutes.
  • Stir in the butter and cheese.
  • Season to taste with salt and pepper.
  • ---The Finale---.
  • Grill the shrimp over medium coals for 2 to 3 minutes on each side.
  • Divide the polenta among 4 large flat-rimmed soup dishes.
  • Place shrimp on top and sprinkle with balsamic vinegar and flavored oil.
  • Sprinkle with Parmesan cheese and chives.
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RECIPE MADE WITH LOVE BY

@Millereg
Contributor
@Millereg
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"Polenta, an Italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef Randy Windham's recipe for soft polenta topped with pesto-marinated grilled shrimp is comfort food elevated to a new level of flavor. For a hearty lunch or simple dinner menu, double the portions and accompany with a green salad, Italian country bread and a dish of oil-cured black olives. Recipe by Chef Randy Windham of the Bistro at Maison de Ville, New Orleans, Louisiana."
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  1. Princess_V
    Grilled Shrimp With Polenta Created by Princess_V
    Reply
  2. susie cooks
    Wow! This was so flavorful! We loved the pesto marinade for the shrimp! The polenta was easy to make. The balsamic really gave it a nice flavor. It took me a few additions of the salt and pepper to get it to the right taste for us. Beautiful presentation. Thanks for a great recipe that I will definitely be making again.
    Reply
  3. Millereg
    Polenta, an Italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef Randy Windham's recipe for soft polenta topped with pesto-marinated grilled shrimp is comfort food elevated to a new level of flavor. For a hearty lunch or simple dinner menu, double the portions and accompany with a green salad, Italian country bread and a dish of oil-cured black olives. Recipe by Chef Randy Windham of the Bistro at Maison de Ville, New Orleans, Louisiana.
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