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Italian-Style Grilled Shrimp and Polenta

Italian-Style Grilled Shrimp and Polenta
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This post is sponsored by Colavita

We all crave the smoky char that only comes from cooking outdoors and I think its an unofficial rule of summer that everyone must grill — something.    Finding satisfaction can be as easy as hamburgers and hot dogs, or a little more refined, like this Italian-style grilled shrimp and polenta. Let me tell you about my inspiration for this dish… 

steps to make polenta loaf.

About a month ago, I received a “care package” from Colavita that was brimming with food swag.  (Maybe you saw my Instagram post)  I was like a kid on Christmas morning, oohhing and aaahhing over all the cool ingredients.  My challenge was to use five of those ingredients in a grilling recipe.

grilling polenta and brushing with oil grilled polenta

 

My mind immediately went to pizza.  And I made one — actually I made three.  But I wasn’t convinced it was the ultimate Italian summer grilling post.  Plus, I still had a lot of product left, so I went back to the kitchen.  This time, I decided on polenta.

gulf shrimp in a bowl. marinating shrimp

 

I usually serve polenta soft — and right from the pot — like a corn version of risotto —warm, flecked with herbs and maybe some parmesan that oozes across the plate, waiting to be topped with something wonderful.  But Colavita was asking for a grilling post.  I’ve never grilled polenta.  Hmmm…  

 

adding herbs to shrimp. shrimp on skewers

Polenta can be pretty bland on its own, so I used a combination of chicken stock, herbs, garlic powder and a little parm to jazz it up.

 

shrimp on the barbie.

Then I poured the warm corn mixture into an oiled loaf pan and refrigerated it overnight.  (You don’t have to wait that long, though.  Just chill until it’s firm).

 

grilled shrimp

I sliced the loaf and brushed each piece with a bit of olive oil.  (It’s a good idea to oil your grill, too — to prevent sticking.)

making dressing

I decided to top it with an Italian blend of Colavita’s  brined and sun-dried veg with extra large grilled shrimp.  Umm-nom-nom!

 

adding vegetables to dressing.

So while Scott grilled the polenta and shrimp, I assembled the topping.  A lemony vinaigrette seasoned with garlic, dijon, salt and pepper and tossed in generous slices of Colavita’s chewy-sweet sun-dried tomatoes and salty brined capers.  To that, I added baby artichokes, fresh grape tomatoes, red onion and parsley.

 

Italian-Style Grilled Shrimp and Polenta on platter.

 

Arrange the polenta on a platter, mound it with the tangy dressed vegetables and topwith those succulent grilled shrimp. 

Italian-Style Grilled Shrimp and Polenta on a platter.

We served it with a few lemon wedges for a tangy spritz and poured a chilled pinot grigio.  Like summer grilling — cool, crisp white wine is practically required!

 

Italian-Style Grilled Shrimp and Polenta on plates with wine.Check out the incredible line of quality Colavita products.  Some are available in the grocery store, but there are specialty items that I’ll be ordering soon!  

Thank you for supporting the brands that support Garlic + Zest!

 

Italian-Style Grilled Shrimp and Polenta

Course: Main Course
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 202 kcal
Start the polenta several hours before grilling -- or even the day before.
Print

Ingredients

for the polenta

  • 1 teaspoon Colavita Extra Virgin Olive Oil
  • 2 cups chicken broth
  • 1 1/2 cups water
  • 1 cup Colavita Instant Polenta Cornmeal
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/3 cup parmesan cheese grated
  • extra olive oil for brushing

for the shrimp

  • 2 cloves garlic minced, divided
  • 1 lemon zested
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon salt divided
  • 1/4 teaspoon black pepper divided
  • 2 tablespoons Colavita Extra Virgin Olive Oil
  • 1 1/2 pounds extra large shrimp U12-15, peeled and deveined

for the topping

  • 2 cloves garlic minced
  • 1 lemon zested and juiced
  • 1 teaspoon dijon mustard
  • 3 tablespoons Colavita Extra Virgin Olive Oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup Colavita capers rinsed and drained, patted dry with a paper towel
  • 1/3 cup Colavita sun-dried tomatoes drained and thinly sliced
  • 1/3 cup red onion thinly sliced
  • 1 cup grape tomatoes quartered
  • 1 10-ounce jar baby artichokes or artichoke hearts rinsed, drained, patted dry
  • 1/2 cup parsley fresh chopped

special equipment

  • bamboo or metal skewers -- if using bamboo soak in water for an hour before grilling

Instructions

For the Polenta:

  1. Add olive oil to a small loaf pan and use a paper towel to coat the bottom and sides of the pan. Set aside.
  2. Add chicken broth, water, thyme, garlic and salt to a medium saucepan and bring to a boil. Slowly add the polenta into the chicken broth, whisking constantly. Continue to whisk and cook polenta for 4-5 minutes. Remove from heat. Stir in the parmesan cheese.
  3. Pour the polenta into the loaf pan and smooth the top. Cover with plastic wrap and let cool to room temperature. Then refrigerate until firm, several hours or overnight.

Prepare the Shrimp:

  1. In a medium bowl, combine 2 cloves of the garlic, the lemon zest, red pepper flakes, salt, pepper, and olive oil. Stir to combine. Add the shrimp and toss to coat. Set aside for 15 minutes to marinate.

For the Topping:

  1. In a medium bowl combine the garlic, lemon zest and juice, dijon mustard, olive oil, salt and pepper. Whisk to combine. Add the capers, sun-dried tomatoes, red onion, grape tomatoes, artichokes and parsley. Toss to combine. Set aside.

For the Grill:

  1. Thread the shrimp onto skewers.
  2. Turn the polenta out onto a cutting board. Slice polenta into 1/2" thick slices. Lightly brush them with olive oil. Lightly oil the grill grates and make sure the grill is hot before adding the polenta - it can have a tendency to stick. Grill the polenta for about 3-4 minutes per side. Transfer to a serving platter.
  3. Grill the shrimp for about 1 1/2-2 minutes per side, until pink and opaque. Transfer to a serving platter.
  4. To serve: Arrange the polenta on a serving platter. Spoon the topping over the polenta. Arrange the shrimp skewers over the topping. Serve.

Recipe Notes

If artichoke hearts are larger than bite size, cut them into smaller chunks before adding to the topping.
You may want to do a test run of grilling the polenta. Use one slice and see how it reacts to your grill. If it sticks, take extra precaution by using "Pam for grilling" or "grill" the polenta on an oiled grill pan inside.

Nutrition Facts
Italian-Style Grilled Shrimp and Polenta
Amount Per Serving
Calories 202 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 1676mg 70%
Potassium 598mg 17%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 5g
Protein 9g 18%
Vitamin A 14.7%
Vitamin C 23.3%
Calcium 23.3%
Iron 18.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

More Summer Seafood:

 

Plank Roasted Salmon | Garlic + Zest
Plank Roasted Salmon
Grilled Ocotopus
Calamari Avocado & Grapefruit Bruschetta

 

“Pin It” For Later!

 

Need a good grilled shrimp recipe? Italian-Style Grilled Shrimp and Polenta is it! A great summer dish for entertaining with artichokes, capers & tomatoes! #shrimp #grilled shrimp #seafood #grilledseafood #summergrilling #polenta #artichokes #tomatoes #gulfshrimp #colavita #ad

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Entrees// Outdoor Cooking// Seafood// shrimp7 Comments

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Comments

  1. April says

    December 12, 2017 at 10:48 AM

    What a bright and beautiful dish! I haven’t tried polenta yet. I know people say it’s very similar to grits. Do you know what the difference is?

    Reply
    • Lisa says

      December 12, 2017 at 10:57 AM

      Interesting question – obviously grits are white and polenta is yellow — but since they’re both made from ground corn, I can only presume the difference is the type or color of the corn… And of course, grits is known as being Southern and polenta is claimed by Italy.

      Reply
  2. Juli says

    December 12, 2017 at 10:43 AM

    This is one of the most inspiring recipes I’ve seen in a while. I grew up eating friend polenta, or as we called it in the south “cornmeal mush”, but never grilled.

    Reply
    • Lisa says

      December 12, 2017 at 10:54 AM

      I’m so glad you like it Juli! I love soft polenta but it’s also quite nice when grilled. Be sure to oil the grill though, because it can be persnickety and stick to the grates.

      Reply
  3. Brandi says

    December 12, 2017 at 10:15 AM

    I love shrimp! This looks so good and bursting with flavor! What a wonderful recipe.

    Reply
  4. Helene says

    December 12, 2017 at 10:07 AM

    My family and me we love prawns and all the other sea food
    I would love to try this recipe
    It looks so tempting and mouth watering…
    Thanks for such a lovely recipe

    Reply
  5. Tara says

    December 12, 2017 at 10:00 AM

    Such incredible flavors! I still haven’t made polenta. This definitely makes me want to. Love your pairing with the shrimp.

    Reply

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Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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