Grilled Shrimp with Polenta, crafted by Chef Randy Windham, showcases a delightful fusion of Italian and Southern flavors, elevating comfort food to a sophisticated level. This dish pairs creamy, decadent polenta with succulent grilled shrimp marinated in a vibrant pesto, offering a symphony of tastes and textures that are perfect for a hearty lunch or a simple, yet elegant dinner.
Recipe Overview:
Polenta, a staple of Italian cuisine, is prepared to creamy perfection and topped with pesto-marinated grilled shrimp, bringing together the rich flavors of basil, garlic, pine nuts, and Parmesan cheese. The shrimp, infused with the flavors of the pesto, are grilled to tender perfection, adding a smoky depth that complements the creamy polenta beautifully. Finished with a drizzle of balsamic vinegar and a sprinkle of Parmesan cheese and fresh chives, this dish is not just a meal but a culinary experience.
Ingredients:
The recipe calls for a handful of fresh, quality ingredients:
- Pesto: Made with basil, garlic, pine nuts, salt, and Parmesan cheese, blended to a smooth consistency with olive oil.
- Shrimp: Fresh and succulent, marinated in the pesto for 30 minutes to absorb the flavors.
- Polenta: Cooked slowly with a mixture of water, milk, cornmeal, butter, and Parmesan cheese until thick and creamy.
- Finishing Touches: Balsamic vinegar and flavored oil, along with additional Parmesan cheese and fresh chives for garnish.
Instructions:
-
Prepare the Pesto: Combine basil, garlic, pine nuts, salt, and Parmesan cheese in a food processor. Slowly add olive oil until smooth. Marinate the shrimp in this pesto mixture.
-
Cook the Polenta: In a heavy saucepan, cook water, milk, and cornmeal over low heat until thickened, stirring constantly. Stir in butter and Parmesan cheese, season with salt and pepper.
-
Grill the Shrimp: Grill the marinated shrimp over medium coals until cooked through, about 2-3 minutes per side.
-
Assemble: Divide the creamy polenta among serving dishes. Top with the grilled shrimp. Drizzle with balsamic vinegar and flavored oil. Garnish with Parmesan cheese and chives.
Nutritional Highlights:
This dish offers a balance of nutrients, with each serving providing approximately 1019.9 calories, 88.6g of fat (including 27.1g of saturated fat), 130mg of cholesterol, and 1719.3mg of sodium. It also contains 32.9g of carbohydrates, 2.4g of fiber, 1.3g of sugar, and 26.4g of protein, making it a substantial meal that satisfies both in taste and nutrition.
Chef’s Notes:
Chef Randy Windham’s recipe not only emphasizes the importance of quality ingredients but also the harmony of flavors and textures. The creamy polenta serves as a perfect base for the bold, herbaceous flavors of the pesto and the smoky essence of the grilled shrimp. For those looking to enhance their culinary skills or simply indulge in a luxurious yet approachable dish, this recipe promises to deliver a memorable dining experience.
Serving Suggestions:
To complete the meal, Chef Windham suggests pairing this dish with a crisp green salad, crusty Italian country bread for dipping into the creamy polenta, and a side of oil-cured black olives to add a briny contrast to the richness of the shrimp and polenta combination. This ensemble transforms a simple meal into a delightful occasion, perfect for sharing with family or impressing guests.
Conclusion:
Grilled Shrimp with Polenta by Chef Randy Windham epitomizes the art of combining tradition with innovation in culinary arts. It invites you to savor every bite, appreciating the meticulous balance of flavors and the comforting warmth of a well-executed dish. Whether enjoyed on a cozy evening at home or served as a highlight at a gathering, this recipe promises to elevate your dining experience to new heights.
