Curried Shrimp and Polenta Ragu
Transform your dinner table with this bold and comforting recipe for Curried Shrimp and Polenta Ragu—an exotic twist on a classic pairing. This dish brings together tender, curry-spiced shrimp nestled in a rich tomato-based ragu, infused with fragrant garlic, fresh ginger, and a hint of paprika for depth. The creamy polenta, enriched with coconut milk and butter, provides the perfect velvety base to soak up the vibrant sauce. Optional fresh spinach adds a touch of greenery, while a sprinkle of fresh cilantro and grated parmesan elevates each bite. Ready in just an hour, this recipe is perfect for weeknight indulgence or an impressive weekend dinner. Bursting with flavor, texture, and color, this dish is sure to become a favorite in your rotation!
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Recipe Information
Ingredients
- 500 grams shrimp (peeled and deveined)
- 1 cup cornmeal (for polenta)
- 4 cups chicken or vegetable stock
- 1 cup coconut milk
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1 can (400 grams) crushed tomatoes
- 2 cups spinach leaves (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional, for added heat)
- 2 tablespoons parmesan cheese (optional, for garnish)
Instructions
Begin by preparing the polenta. In a medium saucepan, bring the chicken or vegetable stock to a boil. Gradually whisk in the cornmeal to prevent clumping. Reduce the heat to low and cook, stirring frequently, for 20 minutes until the polenta thickens.
Once the polenta is cooked, stir in 1 tablespoon of butter and the coconut milk. Season with salt and black pepper to taste. Cover and set aside, keeping warm.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, season with a pinch of salt and pepper, and sauté for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion for 3-4 minutes until softened. Add the garlic, grated ginger, curry powder, and paprika, and cook for another minute, stirring to bloom the spices.
Add the crushed tomatoes, red chili flakes (if using), and a pinch of salt. Stir well and let the ragu simmer for 10 minutes, allowing the flavors to meld. If the sauce becomes too thick, add a splash of water or stock to thin it out.
Stir in the spinach leaves (if using) and cook until just wilted, about 2-3 minutes. Return the cooked shrimp to the pan and toss to coat in the ragu. Remove from heat.
To serve, spoon a generous amount of creamy polenta onto each plate, top with the curried shrimp ragu, and garnish with fresh cilantro and grated parmesan cheese if desired.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1048 mg | 349% | |
| Sodium | 8592 mg | 374% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 36.8 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 22.5 mcg | 112% | |
| Calcium | 615 mg | 47% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3681 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
