Shrimp and Polenta

This quick and easy recipe for shrimp and polenta is a great weeknight dinner idea for when you (and the kids) are tired of rice and pasta.

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Preparation time:
10 minutes
Cooking time:
35 minutes
4 servings
Maya Visnyei

Photo: Maya Visnyei


  • 4 1/2 cups water
  • 1 cup instant polenta
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup chopped bacon (about 3 strips)
  • garlic cloves, minced
  • 1 796 mL can whole tomatoes
  • 1 lb frozen or fresh shrimp, peeled, de-veined, washed
  • small handful parsley, chopped


  • Bring the water to a rolling boil and slowly pour in your polenta; add salt. Reduce heat to low and keep stirring for 3 to 5 min. Remove from heat and cover. (If you can’t find instant polenta, regular will do just fine, though it will add about 15 min to your cooking time.)
  • In a large pot, warm up the olive oil on medium and add bacon. Cook for a few min until the bacon gets brown but not crispy. Add garlic and cook for 1 to 2 min more. Add the tomatoes and break them up with the back of a wooden spoon or a potato masher. Bring to a simmer; cook for 15 min or until sauce thickens.
  • Now add your shrimp to the tomato sauce. Stir occasionally. They will cook quickly, in about 3 min, until completely pink. Remove from heat.
  • Give your polenta another stir and add a splash of hot water to loosen it up if it has become too firm (it should have a creamy texture). Create a nest of polenta on a plate and then ladle your saucy shrimp on top. Sprinkle with parsley and serve.

Nutrition (per Serving)

24 g
37 g
17 g
786 mg