Roasted Feta Shrimp and Polenta

Name: Roasted Feta Shrimp and Polenta
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 lb. extra-large shrimp, peeled and deveined; 2 tbsp. olive oil; 1/2 tsp. dried oregano; Kosher salt and pepper; 4 cloves garlic, chopped; 6 oz. roasted red peppers, drained and cut into 1-in. pieces; 6 small sweet red peppers (such as Peppadew), drained and chopped; 1 tbsp. capers, drained; 2 tbsp. dry white wine; 4 oz. feta cheese; 8 oz. Campari tomatoes, quartered; 1 c. instant polenta; 3 c. baby spinach; Chopped parsley, for serving

25-minute shrimp and polenta, coming right up

By Samantha MacAvoy and Kate MerkerPublished: Jul 29, 2021

2 Ratings

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

435

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It may look fancy, but this shrimp and polenta recipe is easy enough to make on a weeknight. Roasted shrimp with oregano, garlic, red peppers, capers and white wine are tossed with juicy Campari tomatoes and spinach and served over creamy polenta. Top it all off with a generous sprinkle of warmed feta cheese for a flavor-packed, quick meal to add to your family dinner rotation or enjoy with friends.

So, what exactly is polenta?

Polenta, which is popular in Northern Italy, is made from yellow cornmeal simmered in water or milk. It can be served as a hot, creamy porridge like in this recipe, or it can be made with less liquid and turned into a kind of loaf that can be baked or fried. You can buy regular polenta, which can take 30 to 40 minutes to make, or instant polenta for a faster, more weeknight-friendly option.

This has quickly become one of our favorite shrimp recipes because it switches things up from the classic pairing of shrimp with pasta. Serving shrimp with polenta instead is like the Italian version of the Southern staple shrimp and grits, which is made with white cornmeal rather than yellow. Plus—polenta is naturally grain-free so this is a perfect gluten-free dinner.

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Ingredients

1 lb.
extra-large shrimp, peeled and deveined
2 Tbsp.
olive oil
1/2 tsp.
dried oregano
Kosher salt and pepper
4
cloves garlic, chopped
6 oz.
roasted red peppers, drained and cut into 1-in. pieces
6
small sweet red peppers (such as Peppadew), drained and chopped
1 Tbsp.
capers, drained
2 Tbsp.
dry white wine
4 oz.
feta cheese
8 oz.
Campari tomatoes, quartered
1 cup
instant polenta
3 cups
baby spinach
Chopped parsley, for serving

Directions

1. Step 1Heat oven to 425°F. In a 1 1/2- to 2-quart baking dish, toss shrimp with oil, then oregano and 1/4 teaspoon each salt and pepper. Toss with garlic, roasted and sweet peppers, capers and wine.
2. Step 2Nestle feta into 1 corner and roast 6 minutes.
3. Step 3Gently fold in tomatoes, making sure to leave feta undisturbed, and continue roasting until shrimp are opaque throughout, 5 to 7 minutes more.
4. Step 4Meanwhile, cook polenta per package directions.
5. Step 5Remove shrimp from oven and fold in spinach just until beginning to wilt, still leaving feta undisturbed. Spoon shrimp mixture over polenta, then top with feta and parsley

NUTRITIONAL INFORMATION (per serving): About 435 calories, 13.5 g fat (5.5 g saturated), 31 g protein, 1,151 mg sodium, 44 g carbohydrates, 4 g fiber

Did you make this recipe? Comment below!

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