Smoky Shrimp & Polenta with Fresh Corn & Sweet Peppers

Smoky Shrimp & Polenta

with Fresh Corn & Sweet Peppers

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this recipe, shrimp and grits—a Southern favorite—gets a seasonal lift from a vibrant duo of sautéed corn and peppers. We’re serving it all over creamy polenta, which gets added richness from butter and fontina cheese.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Smoky Shrimp & Polenta with Fresh Corn & Sweet Peppers
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with 6 cups of water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic; roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared corn, garlic, and white bottoms of the scallions. Grate the cheese on the large side of a box grater. Pat the shrimp dry with paper towels; remove and discard the tails. Place in a bowl.

Cook the polenta:
2 Cook the polenta:

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium; cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the water has been absorbed and the polenta is thickened. Turn off the heat. Whisk in the butter and grated cheese until melted and combined. Season with salt and pepper to taste. Cover to keep warm. 

Cook the vegetables:
3 Cook the vegetables:

While the polenta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared corn mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

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

While the vegetables cook, season the prepared shrimp with salt, pepper, and enough of the spice blend to coat (you may have extra). Add the seasoned shrimp and 1/2 cup of water to the pan. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Serve the finished polenta topped with the cooked shrimp and vegetables. Garnish with the sliced green tops of the scallions and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with 6 cups of water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic; roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared corn, garlic, and white bottoms of the scallions. Grate the cheese on the large side of a box grater. Pat the shrimp dry with paper towels; remove and discard the tails. Place in a bowl.

2 Cook the polenta:

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium; cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the water has been absorbed and the polenta is thickened. Turn off the heat. Whisk in the butter and grated cheese until melted and combined. Season with salt and pepper to taste. Cover to keep warm. 

Cook the polenta:
Cook the vegetables:
3 Cook the vegetables:

While the polenta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared corn mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

4 Cook the shrimp & serve your dish:

While the vegetables cook, season the prepared shrimp with salt, pepper, and enough of the spice blend to coat (you may have extra). Add the seasoned shrimp and 1/2 cup of water to the pan. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Serve the finished polenta topped with the cooked shrimp and vegetables. Garnish with the sliced green tops of the scallions and a drizzle of olive oil. Enjoy!

Cook the shrimp & serve your dish:
Browse Steps
1 of 4