Shrimp in tomato gravy, served over an ultra-creamy Parmesan polenta and finished with crispy bacon. This dish is quick, easy to make and packed with flavor. It’s a 30-minute knockout dinner that’s impossible not to love.
Shrimp and polenta
The shrimp are simmered in a simple tomato gravy, kicked up with garlic, dried sage, and red chili flakes for a serious flavor punch. And the cherry on top? Crispy, caramelized bacon that takes it to the next level. Shrimp for dinner always feels a little special, and when paired with that silky polenta and salty crunch on top? It’s comfort food that hits all the right notes.
This might be one of the most delicious shrimp recipes out there! And the payoff is big. It’s easy to scale up, making it perfect for dinner parties, and it’s a real show-stopper on the table.
How to make easy shrimp and polenta
Timing is key when it comes to cooking shrimp and polenta. While it may sound like a lot – creamy boiled polenta and shrimp in tomato gravy – you’re really just making two simple components side by side.
This recipe keeps it manageable and gets everything on the table in about 30 minutes. If you can stir the polenta while sautéing the shrimp, you’re golden! Just like that, you’ve got a fast, flavorful weeknight dinner with dinner-party flair.
Let me guide you through the recipe with this step-by-step VIDEO.
Recipe tips
- Don’t overcook the shrimp: They only need a few minutes. Once they turn pink and opaque, they’re done.
- Make it ahead: You can prepare the tomato gravy and crispy bacon in advance. Reheat gently while the polenta cooks.
- Polenta consistency: If the polenta thickens too much as it sits, just stir in a splash of milk, broth or water to loosen it up before serving.
- Spice level: Adjust the red chili flakes to your heat preference, start small and add more if you like it spicy.
- Scale it up: This recipe is easy to double or triple for guests, just make sure you’ve got a big enough skillet!
- Not a fan of polenta? Use mashed potatoes, grits or bread.
- Serve with a leafy side salad drizzled with caesar dressing.
Storing tips
Leftovers will keep well for up to 2 days in the fridge, but it’s best to store the polenta and shrimp separately to maintain their texture.
How can I reheat polenta and shrimp
Start with the polenta. Warm it in a nonstick skillet over medium heat, adding a splash of milk (or broth) to bring back that creamy texture.
Reheat the shrimp briefly in a separate pan over medium-high heat, just until warmed through. Be careful not to overcook them, as shrimp can get rubbery when reheated too long.
More polenta, please!
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Cheesy Polenta with Shrimp and Crispy Bacon
Ingredients
- 10.5 ounces shrimp - peeled and deveined
- 3.5 ounces bacon bits
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 garlic cloves - minced
- 1 yellow onion - or shallot, diced
- 2 tbsp tomato paste
- ¾ cup low sodium chicken broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried sage
- 1 tsp sweet paprika
- ½ tsp crushed red chili flakes
- 1 tsp maple syrup
- 1 tbsp bourbon
Parmesan polenta
- ½ cup instant polenta
- 2 cups low sodium chicken broth
- 1 cup whole milk
- 1 tbsp unsalted butter
- 3 ounces grated Parmesan
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp lemon juice
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add bacon, cook until it starts to get crispy. Lower the heat, stir in maple syrup and add bourbon. Give it a quick stir, remove from skillet, leaving as much grease as possible in the skillet.
- Add butter, melt over medium heat. Place the shrimp in a single layer, season with a pinch of salt, black pepper and sweet paprika. Sear for 1 minute. Flip and sear the other side, 1 minute. Remove from skillet.
- Lower the heat, add garlic and onion. Cook until soft, for 2-3 minutes. Add the remaining salt, black pepper, sweet paprika, chili flakes and sage. Stir in the tomato paste and pour in chicken broth. Bring everything to a boil, remove from heat and set aside while you prepare the polenta.
- In a saucepan, bring chicken broth and milk to a boil. Slowly whisk in the polenta, stirring continuously, about 2-3 minutes, over low heat. Turn off the heat. Add salt, black pepper and lemon juice. Gradually stir in the grated Parmesan. Add butter and stir to combine. Cover and let stand for 1 minute. If the polenta thickens too much, thin with some additional milk or water. Add more salt and pepper, if needed.
- Meantime, bring the tomato gravy to a simmer, return shrimp to the skillet. Heat for 1 minute. Serve immediately over creamy polenta, top with crispy bacon. Enjoy!
Video
Nutrition
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