Otherwise known as shrimp and grits-ish, emphasis on theish. Polenta gets cooked with corncobs and mascarpone, then finished with parmesan making a creamy based for seared jumbo shrimp seasoned with Old Bay. The whole thing gets topped with corn and fresh basil for a little freshness in every bite. It's my new favourite way to eat corn and I think it should be yours, too!
Shrimp and grits is a classic southern-American breakfast made of cornmeal and shrimp. I'm not going to claim to be an expert, far from it, but that's where the inspiration came from and I think it's important to call out the origins of a classic dish like this. My version plays into some Italian themes: polenta instead of grits; cooked with mascarpone and parmesan instead of milk or broth; and topped with fresh basil. Things take a (maybe) unexpected turn with the shrimp by seasoning with either Old Bay, or cajun blend, and hard searing until browned on one side and juicy. And if that wasn't enough to convince you, it comes together in 30 minutes making it perfect for a quick and easy weeknight dinner!
Why I love this recipe
- Perfect for any season: The creaminess of the polenta paired with the juicy shrimp and fresh basil makes it cozy and comforting but still fresh and light. It's great for transitioning between summer and fall or winter to spring!
- Using the whole vegetable: The corn kernels get lightly pan fried until bright yellow while the cobs get tossed in the pot with polenta to up the corn flavour throughout!
- Short ingredients list: You don't need much to make something really delicious and this is a great example of that!
If you're looking for more shrimp recipes, you might want to try this grilled corn and tomato salad or my grilled corn and feta salad with spicy lime dressing. And if you're looking for a nice pairing to round out the creaminess, I would go with this fresh heirloom tomato salad with fennel and honey vinaigrette.
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Ingredients
I love when a recipe has a short ingredients list but still maximizes flavour. With just 7 ingredients, I think this dish does that perfectly.
- Corn
- Shrimp
- Polenta
- Mascarpone
- Parmesan
- Basil
- Old Bay seasoning
See recipe card below for quantities!
Instructions
- Step 1: Season jumbo shrimp with Old Bay seasoning and sear on high heat until pink, opaque and slightly charred.
- Step 2: In the same pan, lightly pan fry corn kernels until bright yellow and warm,
- Step 3: Cook polenta with corn cobs, mascarpone and parmesan until creamy.
- Step 4: Serve together topped with fresh basil.
Hint: The key to juicy shrimp with a slightly charred crust is to sear on high heat and cook until 80% done before flipping. You'll know the shrimp are cooked when they turn pink, opaque and start to curl into themselves. It should take about 3-5 minutes total time. This method works best when you don't overcrowd the pan, leaving a bit of space between each, and working in batches as needed. If you don't have the patience for that tonight, just toss them all in and follow the same steps—looking for pink, opaque and curled shrimp before removing and setting aside.
Equipment
Here's everything you need to make my creamy corn polenta with seared shrimp and basil:
- Chef's knife
- Cutting board
- Paper towel
- Medium pot
- Medium stainless steel or cast iron skillet
- Tongs
- Whisk
For this recipe, the pan you use does matter! If you want a seared crust on the shrimp you'll want to avoid non-stick and use stainless steel or cast iron. I also like using thin, long metal cooking tongs to easily flip the shrimp, but regular kitchen tongs will do the trick!
Storage
Polenta firms as it cools, so I've intentionally put it as the last step in the cooking process. If it firms up too much before you get to serve it, add a little milk or water and whisk until it loosens.
Top Tip
If you've never made polenta before, it comes together really quickly. The most important part is to whisk constantly until it thickens. You'll notice it slowly thickening as you stir but it's not ready until it starts to pull away from the edges of the pan. At this point you can add the mascarpone, parmesan and black pepper, then just taste and season as you see fit!
Related
Looking for other recipes like this? Try these:
Ingredients
Method
- Cut the kernels from 2 ears of corn, then cut each cob in half and place in a medium pot. Cover with 5 cups water and bring to a gentle boil.
- Pat 500g shrimp dry with paper towel and season with 1 tablespoon Old Bay seasoning and ½ teaspoon salt, toss to coat. Heat a medium skillet on medium and add ½ tablespoon neutral oil just before it hits the smoking point. Add shrimp to the hot oil, working in batches as needed, and sear on high until 80% cooked and a crust starts to form on one side, about 3-4 minutes. Flip and finish cooking, about 1 more minute. You'll know the shrimp are done when they turn pink, opaque and start to curl. Remove and set aside.
- Back in the pan, add the kernels and season with salt. Cook gently until bright yellow and warm. Set aside until ready to serve.
- By now the water should be boiling, turn heat to low and add ¾ cup polenta, whisking constantly as it simmers until thickened and pulling away from the pan, about 5-10 minutes. Add ¼ cup mascarpone, ⅓ cup grated parmesan and lots of cracked black pepper. Continue whisking until full incorporated—you'll know it's ready when it takes on a pale yellow colour and has the consistency of smooth mashed potatoes. Remove from heat and serve immediately with shrimp, corn and fresh basil.
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