Sautéed Shrimp With Polenta and Manchego Sauce

May 11, 2023May 11, 20230 4
Sautéed Shrimp with Polenta and Manchego Sauce Recipe
in Seafood

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3/4 cup vegetable stock ( possibly up to 1 cup additional may be necessary )
3/4 cup skim milk
1/2 cup yellow cornmeal
1/2 cup manchego cheese , grated
4 tablespoons unsalted butter , divided
sea salt
ground pepper
1 lb large shrimp , peeled ( with tails left on )
1/2 teaspoon sea salt
1/4 teaspoon spanish smoked paprika ( pimenton )
2 tablespoons olive oil
3 garlic cloves , minced
2 tablespoons unsalted butter , divided
1/4 cup shallot , diced
2 garlic cloves , peeled and minced
1/4 cup celery , diced
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon spanish smoked paprika ( pimenton )
1 tablespoon all-purpose flour
1/2 cup vegetable broth
1/2 cup heavy cream
1/4 cup manchego cheese , grated
1/2 teaspoon fresh lemon juice
spanish smoked paprika , for garnish ( pimenton ) ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
632
Sugar
4g
Fat
43g
Sautéed Shrimp With Polenta and Manchego Sauce is a hearty and flavorful dish that is perfect for any seafood lover. The creamy and tangy cheese sauce pairs perfectly with the tender shrimp, while the cornmeal polenta provides a savory base for the dish. This recipe is easy to make and perfect for a weeknight dinner or a special occasion. You can also switch out the shrimp for chicken or tofu if you prefer. Give this recipe a try and let the flavors transport you to the shores of Spain!

Instructions

1.In a saucepan, bring vegetable stock and milk to a boil. Reduce heat and whisk in cornmeal.
2.Cook for 15 minutes or until cornmeal is tender, stirring frequently. Stir in Manchego cheese and 2 tablespoons of butter. Season with salt and pepper.
3.Sprinkle shrimp with salt and smoked paprika. In a large skillet, heat oil and 2 tablespoons of butter over medium-high heat. Add garlic and shallot and cook until fragrant. Add shrimp and cook for 2-3 minutes per side.
4.Remove shrimp from skillet and set aside. Add celery, salt, pepper, and smoked paprika to the skillet. Cook for 2 minutes, stirring frequently.
5.Add flour to the skillet and stir to combine. Gradually add broth and heavy cream, whisking constantly. Simmer until the sauce thickens.
6.Stir in Manchego cheese and lemon juice.
7.Serve shrimp over polenta with sauce ladled on top. Garnish with smoked paprika.

PROS

This dish combines savory flavors with creamy textures for a satisfying meal.

Manchego cheese is an excellent source of protein, calcium, and vitamin D.

Shrimp is low in fat and calories while being high in protein and omega-3 fatty acids.

CONS

Shrimp can be high in cholesterol, so it should be consumed in moderation.
This recipe also includes heavy cream and butter, which can be high in saturated fat.

HEALTH & BENEFITS

Shrimp is a great source of protein and omega-3 fatty acids, which have been linked to reducing inflammation and improving heart health. Manchego cheese is an excellent source of protein and calcium, supporting strong bones and muscles. The cornmeal in polenta is a good source of complex carbohydrates, providing lasting energy throughout the day.

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