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Shrimp and Harissa Polenta Bowls with Basil and Lemon Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Diet: Low Fat

Description

A vibrant and nutritious Shrimp & Polenta recipe that combines creamy, cheesy polenta with spicy harissa-coated shrimp. This easy-to-make dish is perfect for a quick weeknight dinner, offering bold flavors and a satisfying texture in just 45 minutes.

Ingredients

Shrimp

  • 18 large shrimp, thawed, peeled, tails removed
  • 1 Tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 2 cloves garlic, minced (divided)

Polenta

  • 2.5 cups water (or more for desired consistency)
  • 1/2 cup dry polenta (corn grits)
  • 1/2 cup parmigiano-reggiano, grated
  • Salt, to taste
  • Black pepper, to taste

Sauce & Garnish

  • 1 Tbsp olive oil
  • 1/2 cup yellow onion, diced
  • 1/2 cup mild harissa paste
  • Approx. 5 leaves fresh basil, chopped (for garnish)
  • 1/2 lemon, juice only
  • Optional: red pepper flakes (for extra heat)

Instructions

  1. Prep the shrimp and ingredients: Thaw shrimp if frozen, peel and remove tails, then pat dry. Toss shrimp in a small bowl with 1 tablespoon olive oil, salt, and pepper. Mince garlic, dice onion, and grate parmigiano-reggiano cheese; set all aside.
  2. Cook the polenta: Bring 2.5 cups of water to a boil in a medium saucepan. Slowly whisk in the polenta, stirring continuously until it starts to thicken and absorb the liquid, about 3-5 minutes. Stir in grated parmesan, season with salt and pepper, and if desired, add more water for a creamier texture. Cover the pot and turn off heat to let the polenta steam while you prepare the shrimp.
  3. Cook the shrimp: Heat a large pan over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side until the shrimp turn opaque and are cooked through. Remove shrimp from the pan and set aside in a clean bowl, working in batches if necessary.
  4. Prepare the harissa sauce: In the same pan, add the remaining 1 tablespoon olive oil. Sauté minced garlic and diced onion over medium heat for 3-5 minutes until fragrant and starting to brown. Stir in the mild harissa paste until combined and heated through, creating a flavorful sauce base.
  5. Toss shrimp with sauce: Turn off the heat and return the cooked shrimp to the pan. Toss them gently in the harissa sauce to coat evenly.
  6. Serve: Give the polenta one last stir, then spoon it into serving bowls. Top with the harissa-coated shrimp and sauce. Garnish with chopped fresh basil leaves, a squeeze of fresh lemon juice, and optional red pepper flakes for an extra kick. Season with additional salt and pepper to taste and serve warm.

Notes

  • For creamier polenta, add more water gradually and stir well.
  • Adjust harissa paste quantity to your spice preference; start with less if sensitive to spice.
  • Shrimp cooks quickly; avoid overcooking to keep it tender and juicy.
  • Use fresh lemon juice for the best bright flavor.
  • Leftover polenta can be refrigerated and reheated with a splash of water or broth.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://sarabaking.com/shrimp-and-harissa-polenta-bowls-with-basil-and-lemon-recipe/