Shrimp with Polenta & Mushroom Sauce

Creamy polenta, seared shrimp, and a mushroom stock sauce finished with a splash of cream. Rich, buttery, and savory without much fuss.

Why You'll Love Shrimp with Polenta & Mushroom Sauce

The mushroom sauce is just mushroom stock reduced with a splash of cream, no roux, no cream-heavy base. Polenta cooked low and slow in water and olive oil gives you the starchy backbone, and the shrimp cooks fast on top.

Tips and Tricks

• Stirring is key-don't walk away from the polenta for long.
• A splash of milk or cream at the end can make it even richer.

Variations

• Swap shrimp for seared scallops or roasted mushrooms.
• Add parmesan or mascarpone to the polenta for extra creaminess.

Substitutions

• No mushroom stock? Steep dried mushrooms in hot water for a DIY version.
• Use quick-cooking polenta to cut down on time (adjust liquid ratio accordingly).

Best served with

• Charred broccolini or sautéed spinach
• Roasted garlic toast
• A crisp white wine like Pinot Grigio
• A poached egg (brunch mode = activated)

How to Store Leftovers

• Store polenta and shrimp separately in airtight containers. Refrigerate up to 2 days. Reheat polenta with a splash of milk or stock to loosen.

Common Questions

Shrimp with Polenta & Mushroom Sauce

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Creamy polenta, seared shrimp, and an umami-rich mushroom sauce come together in this cozy dish. Rich, buttery, and deeply savory.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 2

Course: Dinner, Main Course

Cuisine: Californian, Italian

Calories: 892

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Polenta

• 5 cups Water
• 1 cup Polenta medium or coarse cornmeal
• Kosher Salt to taste
• 2 tablespoon Extra-Virgin Olive Oil

Shrimp

• 6 small Shrimp peeled and deveined
• Kosher Salt to taste
• Olive Oil for cooking

Mushroom Sauce

• 2 cups Mushroom Stock
• 1 splash Heavy Cream

Equipment

• Saucier or saucepan
• Whisk
• Small saucepan
• Skillet

Method

 

Polenta

1. In a large saucier or saucepan, bring 5 cups of water to a high simmer.
2. Slowly whisk in polenta. Continue stirring as it comes to a boil.
3. Reduce heat and stir frequently for 45-50 minutes, until thick and pulling from the sides.
4. Season with salt and stir in olive oil until glossy and smooth. Add a splash of water or stock if needed to loosen.

Mushroom Sauce

1. In a small saucepan over medium heat, reduce mushroom stock until thick and syrupy: about 2-3 tablespoons should remain.
2. Stir in a splash of heavy cream. Taste and adjust seasoning.

Shrimp

1. Pat shrimp dry and season with salt.
2. Heat olive oil in a skillet over medium.
3. Sear shrimp 3 minutes on the first side, flip and cook for 90 seconds. You'll know it's ready to flip once it releases from the pan. That grip is the crust still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. Remove from heat.

To Plate

1. Spoon a generous layer of polenta into each bowl.
2. Top with shrimp and a drizzle of mushroom sauce.
3. Finish with olive oil or flaky salt, if desired.

Nutrition

Calories: 892kcalCarbohydrates: 127gProtein: 26gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 98mgSodium: 133mgPotassium: 377mgFiber: 3gSugar: 1gVitamin A: 355IUVitamin C: 0.01mgCalcium: 78mgIron: 2mg

Notes

Storage: Store the polenta, shrimp, and mushroom sauce in separate airtight containers in the fridge for up to 3 days. Polenta sets firm as it cools, so reheat it over low heat with a splash of water or stock, stirring until it loosens back up. Warm the shrimp gently so it doesn't overcook and toughen.

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