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Sautéed Shrimp with Polenta and Manchego Sauce

Serves 4
Time 45 min
Slightly smoky, subtly Spanish, simply sensational shrimp! The simple yet elegant stacked presentation will make your guests think they're in a four-star restaurant. Smoked Spanish paprika adds subtle character to this dish and can be used in a host of other recipes such as beans, tacos and salad dressings.
Ingredients
  • 1 (16.0-ounce) tube prepared polenta, cut into 1/2-inch rounds
  • 1 pound large shrimp, peeled and deveined
  • 1/4 teaspoon pimentón (smoked Spanish paprika)
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons extra-virgin olive oil divided
  • 5 cloves garlic finely chopped, divided
  • 1 medium shallot very finely chopped
  • 1 stalk celery very finely chopped
  • 1 tablespoon all-purpose flour
  • 1 cup reduced-fat (2%) milk
  • 1/4 cup grated Manchego cheese
Method

In a medium bowl, combine shrimp, pimentón, salt, 2 tablespoons of the oil and 3 tablespoons of the garlic. Toss to combine, then refrigerate while you prepare polenta and sauce.

Preheat the oven to 250°F (or a warming setting). Heat a large skillet over medium-high heat. Add polenta, working in batches if needed, and cook until browned on both sides, about 3 minutes per side. Transfer to a baking sheet and keep warm in the oven.

Heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add shallot, remaining 2 tablespoons garlic and celery, and cook until fragrant and soft, about 2 minutes. Add flour and stir to coat vegetables. Cook until flour is no longer dry, about 1 minute. Add milk and stir to combine. Bring to a simmer and cook until thickened slightly, about 4 minutes. Remove from heat, stir in cheese and keep warm.

Heat a skillet over medium-high heat. Add shrimp and cook until browned around the edges and cooked through, about 7 minutes. Serve immediately over polenta, topped with sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (16.0-ounce) tube prepared polenta, cut into 1/2-inch rounds
  • 1 pound large shrimp, peeled and deveined
  • 1/4 teaspoon pimentón (smoked Spanish paprika)
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons extra-virgin olive oil divided
  • 5 cloves garlic finely chopped, divided
  • 1 medium shallot very finely chopped
  • 1 stalk celery very finely chopped
  • 1 tablespoon all-purpose flour
  • 1 cup reduced-fat (2%) milk
  • 1/4 cup grated Manchego cheese