Shrimp over Polenta with Herby Fennel Slaw
Shrimp over Polenta with Herby Fennel Slaw
2-3 servings | 25 minutes
This shrimp with herby fennel and creamy polenta is an elegant dish that’s perfect for a cozy date night or intimate dinner gathering. The fresh, zesty flavors combined with the cozy, creamy polenta make it a comforting yet sophisticated choice for any occasion!
My Shrimp over Polenta with Herby Fennel Slaw is the perfect dish for a quick weeknight meal, a cozy dinner with friends, or even a Valentine’s Day celebration if you’re “avoiding the crowds” (i.e. forgot to snag a reservation). Packed with fresh, vibrant flavors and spiced up with a touch of Calabrian chili paste, this dish feels special but is surprisingly simple to make. A swoop of creamy polenta serves as a luxe little base for juicy shrimp, while the crunchy fennel slaw with its zesty lemony dressing adds a refreshing and bright contrast to the richness of the dish. With its balance of freshness and warmth, it feels special without requiring hours in the kitchen. So whether you're planning a quiet evening for two or hosting a small gathering, this recipe is sure to impress and create a memorable, intimate meal.
Choosing the right shrimp for you
When it comes to choosing shrimp, a key thing to know is the "count per pound" refers to how many shrimp are in a pound, which will tell you how big or small the shrimp will be. If you see something like “16-20 count,” that means you’re getting 16 to 20 shrimp per pound, and they’ll be on the larger side. The smaller the count, the bigger the shrimp…the larger the count, the smaller the shrimp… you get it.
As for fresh vs frozen, I think both have their place. Fresh shrimp can be fantastic. But let’s be real, sometimes life just doesn’t give us the time to swing by the fish market and frozen shrimp can be just as great. My favorite frozen shrimp to keep on hand is from Trader Joe's. It’s raw, deveined, and tail-on, making it super convenient and quick to cook with. Plus, frozen shrimp tend to be flash frozen right after they’re caught so they’re super fresh, just frozen at their peak. So don't sweat the fresh vs frozen debate. Go with what fits your schedule, your pantry, and your budget!
Shrimply helpful tips
If your polenta is too thick after it’s cooked, just stir in a little more water or milk to reach your desired creamy consistency. A splash at a time is best to avoid making it too runny.
Shrimp cooks very quickly so make sure not to overdo it. Have a plate on stand by and once they turn pink and opaque, they’re done and ready to transfer to the plate! Overcooked shrimp can turn rubbery, so keep an eye on them while they’re in the pan.
Need a wine pairing? The zesty, citrusy notes of a Sauvignon Blanc would pair beautifully with the fennel and shrimp, while cutting through the polenta while a Pinot Grigio would offer a crisp minerality to balance the richness of this recipe!
Shrimp over Polenta with Herby Fennel Slaw
2-3 servings | 25 minutes
Ingredients
½ of a fennel bulb
1 tablespoon of olive oil
Juice of 1 lemon
2 tablespoons torn mint, plus a bit for garnish
2 tablespoons torn dill, plus a bit for garnish
1 cup dry polenta
5 tablespoons unsalted butter
½ cup parmesan cheese
1 teaspoon of Calabrian Chili Paste
1 pound shrimp, 21-30 count
Kosher salt
Fresh cracked pepper
Instructions
Prep your herby fennel topping: Using a mandoline or sharp knife, thinly slice half of a fennel bulb and place it in a small bowl. Drizzle in 1 tablespoon of olive oil, juice of half a lemon, ¼ teaspoon of kosher salt, and a few cranks of freshly cracked pepper. Tear up fresh mint leaves and dill until you have about 2 tablespoons of each herb, then add them to the fennel. Gently toss to combine and set aside.
Bring 3 cups of water and 1 teaspoon of salt to a boil in a medium saucepan. Once boiling, gently whisk in 1 cup of dry polenta and cook for 5 minutes, stirring often to avoid any lumps. Turn off the heat, then stir in 3 tablespoons of butter and ¼ cup of Parmesan cheese. Cover the pot with a tight-fitting lid until the shrimp is ready.
Season the shrimp all over with a big pinch of kosher salt and a few cranks of freshly cracked pepper. Bring a cast-iron skillet to medium heat, then add 2 tablespoons of unsalted butter and 1 teaspoon of Calabrian chili paste. Add the shrimp in a single layer and cook until pink, about 2-3 minutes on each side.
Stir the polenta to make sure the butter and cheese are well incorporated (you can add a splash of water or milk if it needs to be loosened). Taste for salt, then divide the polenta onto plates. Add the shrimp on top of the polenta, squeeze the other half of the lemon all over the shrimp, and top with the fennel and herb mixture. Garnish with a few extra mint leaves, a sprig of dill, and a pinch of flake salt.
