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4.8 from 18 votes

Italian-Style Grilled Shrimp and Polenta

Start the polenta several hours before grilling -- or even the day before.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6
Calories: 202 kcal
Course: Main Course
Cuisine: Italian

Ingredients

FOR THE POLENTA:
  • 1 teaspoon Colavita Extra Virgin Olive Oil
  • 2 cups chicken stock from rotisserie chicken or low-sodium broth
  • 1½ cups water
  • 1 cup Colavita Instant Polenta Cornmeal
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon granulated garlic
  • ½ teaspoon salt
  • ⅓ cup Parmesan Cheese grated
  • extra olive oil for brushing
FOR THE SHRIMP:
  • 2 cloves garlic minced, divided
  • 1 lemon zested
  • ⅛ teaspoon red pepper flakes
  • ¼ teaspoon salt divided
  • ¼ teaspoon black pepper divided
  • 2 tablespoons Colavita Extra Virgin Olive Oil
  • 1½ pounds extra large Shrimp U12-15, peeled and deveined
FOR THE TOPPING:
  • 2 cloves garlic minced
  • 1 lemon zested and juiced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons Colavita Extra Virgin Olive Oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup Colavita capers rinsed and drained, patted dry with a paper towel
  • ⅓ cup Colavita sun-dried tomatoes drained and thinly sliced
  • ⅓ cup red onion thinly sliced
  • 1 cup grape tomatoes quartered
  • 1 ounce jar baby artichokes or artichoke hearts rinsed, drained, patted dry
  • ½ cup parsley fresh chopped

Instructions

For the Polenta:
    Cup of Yum
  1. Add olive oil to a small loaf pan and use a paper towel to coat the bottom and sides of the pan. Set aside.
  2. Add chicken broth, water, thyme, garlic and salt to a medium saucepan and bring to a boil. Slowly add the polenta into the chicken broth, whisking constantly. Continue to whisk and cook polenta for 4-5 minutes. Remove from heat. Stir in the parmesan cheese.
  3. Pour the polenta into the loaf pan and smooth the top. Cover with plastic wrap and let cool to room temperature. Then refrigerate until firm, several hours or overnight.
Prepare the Shrimp:
  1. In a medium bowl, combine 2 cloves of the garlic, the lemon zest, red pepper flakes, salt, pepper, and olive oil. Stir to combine. Add the shrimp and toss to coat. Set aside for 15 minutes to marinate.
For the Topping:
  1. In a medium bowl combine the garlic, lemon zest and juice, dijon mustard, olive oil, salt and pepper. Whisk to combine. Add the capers, sun-dried tomatoes, red onion, grape tomatoes, artichokes and parsley. Toss to combine. Set aside.
For the Grill:
  1. Thread the shrimp onto skewers.
  2. Turn the polenta out onto a cutting board. Slice polenta into 1/2" thick slices. Lightly brush them with olive oil. Lightly oil the grill grates and make sure the grill is hot before adding the polenta - it can have a tendency to stick. Grill the polenta for about 3-4 minutes per side. Transfer to a serving platter.
  3. Grill the shrimp for about 1 1/2-2 minutes per side, until pink and opaque. Transfer to a serving platter.
  4. To serve: Arrange the polenta on a serving platter. Spoon the topping over the polenta. Arrange the shrimp skewers over the topping. Serve.

Notes

  • If artichoke hearts are larger than bite size, cut them into smaller chunks before adding to the topping.You may want to do a test run of grilling the polenta. Use one slice and see how it reacts to your grill. If it sticks, take extra precaution by using "Pam for grilling" or "grill" the polenta on an oiled grill pan inside.

Nutrition Information

Calories 202kcal (10%) Carbohydrates 31g (10%) Protein 9g (18%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 5mg (2%) Sodium 1676mg (70%) Potassium 598mg (17%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 735IU (15%) Vitamin C 19.2mg (21%) Calcium 233mg (23%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 202

% Daily Value*

Calories 202kcal 10%
Carbohydrates 31g 10%
Protein 9g 18%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 1676mg 70%
Potassium 598mg 13%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 735IU 15%
Vitamin C 19.2mg 21%
Calcium 233mg 23%
Iron 3.4mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.