Sauted Shrimp with Polenta and Manchego Sauce
Elevate your dinner table with this indulgent recipe for Sautéed Shrimp with Polenta and Manchego Sauce, a perfect fusion of comfort and sophistication. Succulent shrimp lightly seasoned with paprika and garlic are sautéed to perfection, creating a rich, smoky flavor. They rest atop a creamy bed of polenta, lovingly simmered with stock and enriched with butter and heavy cream for a velvety texture. The dish is crowned with a luxurious Manchego cheese sauce, infused with warm nutmeg for a subtle complexity that ties all the flavors together. Quick to prepare in just 45 minutes, this dish is as beautiful as it is delicious, ideal for dinner parties or a decadent weeknight meal. Serve with a sprinkle of fresh parsley for a pop of color and added freshness that completes this gourmet delight. Keywords: sautéed shrimp, creamy polenta, Manchego sauce, easy gourmet recipe, sophisticated dinner.
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Recipe Information
Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 4 cups Chicken or vegetable stock
- 1 cup Polenta (cornmeal)
- 0.5 cup Heavy cream
- 1 cup Manchego cheese, shredded
- 0.5 cup Milk
- 0.25 tsp Ground nutmeg
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Season the shrimp with salt, black pepper, and paprika. Set aside.
In a medium saucepan, bring the chicken or vegetable stock to a boil. Gradually whisk in the polenta to avoid clumping.
Reduce the heat to low and simmer the polenta, stirring frequently, for 20-25 minutes or until thick and creamy.
Stir in 1 tablespoon of butter and the heavy cream. Season with additional salt if needed. Keep warm.
To prepare the Manchego sauce, combine the milk and shredded Manchego cheese in a small saucepan over low heat. Stir continuously until the cheese is melted and the sauce is smooth.
Add a pinch of nutmeg to the cheese sauce for a hint of warmth. Keep warm over low heat, stirring occasionally.
Heat a large skillet over medium-high heat and add the olive oil and remaining 1 tablespoon of butter. Once the butter is melted and slightly foamy, add the minced garlic and cook for about 30 seconds, until fragrant.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat.
To assemble, spoon a generous portion of polenta onto each plate. Top with several shrimp, then drizzle the Manchego sauce over the shrimp and polenta.
Garnish with chopped parsley for a fresh pop of flavor, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 1805 mg | 78% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 336 mg | 26% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 500 mg | 11% | |
*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.
