Lemon-Butter Shrimp & Sautéed Vegetables over Garlic-Herb Polenta
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Lemon-Butter Shrimp & Sautéed Vegetables

over Garlic-Herb Polenta

40 MIN
4 Servings
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From the Test Kitchen

An Italian-American innovation, scampi is a popular dish of shrimp (or similar shellfish) served in a garlicky lemon-butter sauce. Here, we're serving it over a base of creamy polenta, which gets garlic-herb butter for rich flavor, plus a topping of sautéed veggies.
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  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Lemon-Butter Shrimp & Sautéed Vegetables over Garlic-Herb Polenta
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1¼ cups Polenta
  • 1 oz Garlic & Herb Flavored Butter
  • 1 oz Salted Butter
  • 1½ tsps Calabrian Chile Paste
  • ½ lb Grape Tomatoes
  • 2 Zucchini
  • 1 bunch Parsley
  • 1 Lemon
  • 2½ Tbsps Vegetable Demi-Glace
  • 1 cup Chicken Bone Broth
  • ½ cup Grated Parmesan Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. Halve the tomatoes. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Make the garlic-herb polenta
2 Make the garlic-herb polenta

In a medium pot, combine the broth, 3 cups of water, and a big pinch of salt; heat to boiling on high. Once boiling, add the polenta; whisk to thoroughly combine. Reduce the heat to medium-low and cook, whisking frequently, 16 to 19 minutes, or until the water has been absorbed and the polenta is thickened (if the polenta thickens too quickly, add 1 tablespoon of water at a time to maintain a creamy consistency). Turn off the heat. Stir in the garlic-herb butter, demi-glace, and half the parmesan until combined and the butter is melted. Taste, then season with salt and pepper if desired. If necessary, whisk to recombine before serving.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat and carefully stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook the shrimp & serve your dish
4 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the plain butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat and carefully stir in the juice of the remaining lemon wedges. Serve the garlic-herb polenta topped with the cooked vegetables and cooked shrimp. Garnish with the chopped parsley and remaining parmesan. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. Halve the tomatoes. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

2 Make the garlic-herb polenta

In a medium pot, combine the broth, 3 cups of water, and a big pinch of salt; heat to boiling on high. Once boiling, add the polenta; whisk to thoroughly combine. Reduce the heat to medium-low and cook, whisking frequently, 16 to 19 minutes, or until the water has been absorbed and the polenta is thickened (if the polenta thickens too quickly, add 1 tablespoon of water at a time to maintain a creamy consistency). Turn off the heat. Stir in the garlic-herb butter, demi-glace, and half the parmesan until combined and the butter is melted. Taste, then season with salt and pepper if desired. If necessary, whisk to recombine before serving.

Make the garlic-herb polenta
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat and carefully stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the plain butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat and carefully stir in the juice of the remaining lemon wedges. Serve the garlic-herb polenta topped with the cooked vegetables and cooked shrimp. Garnish with the chopped parsley and remaining parmesan. Enjoy!

Cook the shrimp & serve your dish
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