Shrimp with Polenta: Gamberetti con Polenta Recipe

Name: Shrimp with Polenta: Gamberetti con Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 1 bay leaf, plus 2 bay leaves; 2 tablespoons coarse salt; 1 1/2 cups coarse yellow cornmeal; 1/2 rib celery, coarsely chopped; 2 cloves garlic; 3 tablespoons extra-virgin olive oil; 1 onion, coarsely chopped; 1 1/2 pounds rock shrimp; 2 teaspoons tomato paste; 1/2 cup dry white wine; Salt and pepper; 1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons

Servings: persons

4 cups water
1 bay leaf, plus 2 bay leaves
2 tablespoons coarse salt
1 1/2 cups coarse yellow cornmeal
1/2 rib celery, coarsely chopped
2 cloves garlic
3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
1 1/2 pounds rock shrimp
2 teaspoons tomato paste
1/2 cup dry white wine
Salt and pepper
1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons

1
In a heavy-bottomed saucepot, combine the water, bay leaf, and salt and bring to a simmer over medium heat.
2
Gradually whisk the cornmeal into the pot, a little at a time, stirring constantly.
3
Reduce the heat to medium low and stir constantly until the polenta is smooth and thick, about 30 minutes.
4
Remove the bay leaf.
5
Turn the polenta into a serving bowl and keep warm.
6
In the bowl of a food processor, combine the celery and garlic, and process to form a smooth paste.
7
Set aside.
8
In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat and add the onion.
9
Saute until softened and slightly browned, about 3 minutes, then add the celery and garlic, and remaining bay leaves.
10
Cook for 5 minutes, stirring occasionally.
11
Add the tomato paste and wine, mix well, and cook for 5 minutes.
12
Add the shrimp and season with salt and pepper, to taste.
13
Add a bit of water if necessary to keep the mixture from getting too thick, cook for 2 to 3 minutes until the shrimp are tender but cooked through.
14
Remove the bay leaves and stir in the parsley.
15
Serve immediately with the warm polenta.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups water, 1 bay leaf, plus 2 bay leaves, 2 tablespoons coarse salt, 1 1/2 cups coarse yellow cornmeal, and more.

Yes, Shrimp with Polenta: Gamberetti con Polenta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp with Polenta: Gamberetti con Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions