Editorial sample recipeItalianbeginnerhalalgluten-free

Venetian Garlic Shrimp Over Creamy Parmesan Polenta

Name: Venetian Garlic Shrimp Over Creamy Parmesan Polenta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb large shrimp, peeled and deveined; 1 cup yellow cornmeal, quick-cooking polenta; 2 cup low-sodium vegetable broth, halal certified; 1.5 cup whole milk; 0.5 cup grated parmesan cheese; 2 tbsp unsalted butter; 3 clove garlic, minced; 2 tbsp fresh lemon juice; 2 tbsp fresh flat-leaf parsley, finely chopped

Succulent garlic-seared shrimp deglazed with lemon juice, served hot over a velvety bed of parmesan-infused yellow polenta.

Prep: 10 min
Cook: 20 min
Total: 30 min

Technique to learn

Polenta Emulsification

Slowly cooking grain in liquid while incorporating fat and cheese to create a creamy, stable foundation.

Instructions

Step 1: In a medium saucepan, combine the vegetable broth and whole milk, bringing to a gentle simmer over medium heat.

Step 2: Gradually whisk in the yellow cornmeal in a steady stream to prevent lumps, then reduce heat to low and stir continuously for 5 minutes until smooth and thick.

Step 3: Remove polenta from heat and fold in the grated parmesan cheese and one tablespoon of butter until fully melted and glossy.

Step 4: In a separate skillet, melt the remaining tablespoon of butter with a splash of olive oil over medium-high heat.

Step 5: Add the minced garlic and shrimp to the skillet, searing for 2 minutes per side until pink and opaque.

Step 6: Pour in the fresh lemon juice to deglaze the skillet, spoon the creamy polenta into warm bowls, top with shrimp and pan sauce, and garnish with chopped parsley.

Cooking tips

Always add cornmeal slowly while whisking continuously to ensure a lump-free creamy texture.
Keep polenta warm over low heat with a splash of extra warm broth if it thickens too much before serving.
Original home-cooking adaptation inspired by Italian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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