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Close-up of creamy shrimp and grits topped with brown gravy and chopped chives, highlighting the texture of the shrimp and the creamy consistency of the grits.

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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: Californian, Italian
Calories: 892
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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. 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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