Smoky Shrimp & Polenta with Fresh Corn & Sweet Peppers

Smoky Shrimp & Polenta

with Fresh Corn & Sweet Peppers

40 MIN
4 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Smoky Shrimp & Polenta with Fresh Corn & Sweet Peppers
Title

Smoky Shrimp & Polenta

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:
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