Garlic Butter Shrimp with Creamy Polenta

Garlic-butter shrimp served over creamy Parmesan polenta for a comforting stovetop seafood dinner with bright lemon flavor.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb Shrimp
• 1 cup Cornmeal
• 4 tbsp Butter
• 4 clove Garlic
• 0.5 cup White wine
• 3 cup chicken stock
• 0.5 cup Parmesan cheese
• 1 piece Lemon
• 0.25 cup Parsley
• 1 tsp Salt
• 0.5 tsp Black pepper

Cooking instructions

1. Bring chicken stock to a boil in a medium saucepan, then whisk in the cornmeal and a pinch of salt. Reduce heat to low and simmer, stirring occasionally, until thickened, about 20 minutes. (about 20 min) — low
2. Stir the Parmesan cheese into the cooked polenta and keep warm over very low heat. — low
3. Pat the shrimp dry with paper towels and season them with half the salt and pepper.
4. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and sear until pink and opaque, about 2 minutes per side. Remove shrimp from the pan and set aside. (about 4 min) — medium-high
5. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in the white wine and simmer until reduced by half, about 3 minutes. (about 3 min) — medium
6. Whisk in the remaining 2 tablespoons of butter, lemon juice, chopped parsley, and remaining salt and pepper to create a glossy sauce.
7. Return the shrimp to the skillet and toss briefly just to warm through. Serve immediately over the prepared polenta.