Sautéed Shrimp With Polenta and Manchego Sauce

Recipe by Chef Kate
READY IN: 1hr 45mins




  • For the polenta, bring stock and milk to a boil in a small, heavy saucepan over medium heat.
  • Reduce heat to simmer and slowly add cornmeal to saucepan, whisking constantly. Cook, stirring constantly, for 20 minutes over medium-low heat.
  • If polenta becomes too thick, slowly add as much as 1 more cup of stock.
  • Stir in cheese and 2 tablespoons of the butter.
  • Add salt and pepper to taste.
  • Pour polenta into a greased 8-inch square pan and set aside and let cool until firm, about 45 minutes.
  • For the shrimp, rinse shrimp and pat dry with paper towels.
  • Sprinkle shrimp with sea salt and paprika and let marinate for 10 minutes.
  • Heat olive oil in large heavy skillet over medium heat.
  • Sauté garlic for about 30 seconds.
  • Add shrimp and sauté until opaque in center, about 2 minutes on each side.
  • Remove from heat and keep warm.
  • For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallot, garlic, celery, salt, pepper, and paprika and cook until shallot is soft, about 5 minutes.
  • Add the other tablespoon of butter and melt into vegetables.
  • Whisk in flour.
  • Add broth a few tablespoons at a time, very slowly, whisking to combine.
  • When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice.
  • Invert baking dish to remove polenta from pan.
  • Cut polenta into four squares.
  • Heat the remaining 2 tablespoons butter in large skillet over medium heat.
  • Sauté polenta in butter until warmed through and golden brown on both sides.
  • To assemble, place each polenta square on its own plate, stack shrimp on top of polenta and drizzle with sauce.
  • Garnish with paprika, if desired.