Shrimp and Polenta


  • Prep Time10 mins
  • Total Time45 mins
  • Makes4 servings
Shrimp and Polenta

Maya Visnyei

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.


  • 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)

  • 2 garlic cloves, minced

  • 1 796-mL can whole tomatoes

  • 1 lb frozen or fresh shrimp, peeled, de-veined, washed

  • 1 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)

Calories 392, Protein 24g, Carbohydrates 37g, Fat 17g, Fibre 4g, Sodium 786mg.

This article was originally published on Dec 01, 2012

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