Italian Style Shrimp and Grits

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You’re going to love this Italian spin on the southern classic shrimp and grits. I’ve topped creamy parmesan polenta with crunchy cornmeal crusted shrimp and a zesty tomato sauce. Pure cozy comfort in a bowl.

This dish is my version of “shrimp and grits“, but with an Italian spin. I pair cornmeal crusted shrimp and rich, creamy polenta with a zesty tomato sauce flecked with pancetta. Though it’s not technically grits (it’s polenta), it is inspired by one of my favorite southern dishes.

The creamiest, most gorgeous (yes, gorgeous) polenta is topped with a flavorful tomato sauce and tender shrimp coated with crunchy cornmeal.

It’s as if my Italian grandma lived in the south! The richness from the tomato paste in the sauce is balanced with the salty savoriness of the pancetta and the shrimp are impossibly tender and tasty thanks to a quick soak in a well-seasoned marinade.

Let’s make Italian Style Shrimp and Grits

First, things first! We need to get the polenta on and while it cooks, we can finish the dish.

1. Combine milk, stock and salt in a medium saucepan. Cover and bring to a boil over high heat.
2. Reduce the heat and slowly pour the cornmeal in while steadily whisking. Cook, uncovered over very low heat, for about 40 mins, stirring frequently.
3. Stir in the butter and cheese and season to taste with salt and pepper.

While the polenta cooks (and you’re faithfully stirring), let’s make the tomato sauce and shrimp.

1. In a medium bowl whisk together the sugar, seasonings, and olive oil. Add the shrimp and toss well to combine. Let it marinate at room temperature for 20 mins while you make the sauce.
2. Cook the pancetta, remove to a plate, but keep the grease in the pan.
3. Sauté the shallot and garlic.
4. Add the flour, then the tomato paste.
5. Whisk in the wine, stock, season and reduce. Stir in the butter and reserved pancetta.
6. Keep the sauce warm over low heat while you cook the shrimp (and keep stirring that potenta!).
7. Remove the shrimp from the marinade, gently shake them off before tossing them into the cornmeal. Evenly coat the shrimp in cornmeal and set aside.
8. Sauté the shrimp in canola oil over high heat. Cook for about 2 mins, flip, then cook another 2 mins or until fully cooked. To serve, spoon the polenta into a bowl and top with a couple spoonfuls of sauce. Top with shirmp and sprinkle with parsley and scallions.

Tips for success

• This dish is all about timing. Start cooking the polenta first, and while it cooks (over very low heat), tackle the sauce, then the shrimp.
• Stir, stir, and then stir the polenta some more. The goal is smooth and creamy polenta. Stirring frequently prevents it from sticking, burning, or becoming lumpy.
• The marinade not only imparts tons of flavor into the shrimp, it helps to tenderize it and keep it from becoming rubbery when it cooks.
• Plate and serve immediately when the shrimp is cooked. If the polenta is done first, cover tightly, and turn off the heat.

More tasty shrimp dishes

• Margarita Grilled Shrimp 
• Spanish Garlic Shrimp
• Italian Style Shrimp and Grits
• Shrimp and Sausage Skewers

5 from 1 vote

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Italian Style Shrimp and Grits

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 hr 15 mins

 

You’re going to love this Italian spin on the southern classic shrimp and grits. I’ve topped creamy parmesan polenta with crunchy cornmeal crusted shrimp and a zesty tomato sauce. Pure cozy comfort in a bowl.

Course: Main Dish

Cuisine: Italian

Keyword: shrimp and grits

Servings: 6 servings

Calories: 707 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Creamy Polenta

• 2 cups whole milk
• 3 cups chicken stock
• 1 1/2 tsp kosher salt
• 1 cup yellow cornmeal
• 3 Tbsp unsalted butter
• 1/4 cup grated parmesan cheese

Shrimp and Sauce

• 1 tsp sugar
• 1 tsp kosher salt
• 1/2 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp lemon zest
• pinch of cayenne pepper
• 1/4 tsp freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1 lb shrimp, peeled and deveined
• 1 1/2 cups yellow cornmeal
• Canola oil for frying
• 2 oz pancetta, small diced
• 1 large shallot, minced (1/4 cup)
• 2 garlic cloves, minced
• 2 Tbsp AP flour
• 1 1/2 Tbsp tomato paste
• 3/4 cup dry white wine
• 1 cup chicken stock
• 2 Tbsp unsalted butter
• 1 Tbsp parsley, chopped
• 2 scallions, chopped

Instructions

Creamy Polenta

1. Combine milk, stock and salt in a medium saucepan. Cover and bring to a boil over high heat.

2. Reduce the heat and slowly pour the cornmeal in while steadily whisking. Cook, uncovered over very low heat, for about 40 mins, stirring frequently.

3. Stir in the butter and cheese and season to taste with salt and pepper.

Shrimp and Tomato Sauce

1. Make the shrimp and sauce while the polenta cooks. In a medium bowl whisk together the sugar, salt, paprika, garlic powder, lemon zest, cayenne, black pepper and olive oil. Add the shrimp and toss well to combine.

2. Let the shrimp sit in the marinade at room temperature for about 20 mins. 

3. Place a large saute pan over med/high heat and cook the pancetta until browned. Remove the pancetta to a paper towel-lined plate, but don’t remove the grease from the pan.
4. Add the shallot and garlic to the pan and cook for about 3 mins until soft. Stir in the flour and cook for about 2 mins, then add the tomato paste and continue to cooke another 1-2 mins while stirring.
5. Whisk in the wine and then the stock. Season with salt and pepper and allow the sauce to reduce by a third. Whisk in the butter and stir in the reserved pancetta.

6. Keep the sauce warm over low heat while you cook the shrimp. Remove the shrimp from the marinade, gently shake them off before tossing them into the cornmeal. Evenly coat the shrimp in cornmeal and set aside.

7. Heat the canola oil in a large non-stick skillet until shimmering. Add the shrimp, but don’t crowd the pan. Cook it in two batches if necessary.

8. Cook the shrimp until golden brown on one side, about 2 mins, then flip. Cook on the other side until golden brown, an additional 2-3 mins. Remove to paper towel-lined plate to drain.

To Serve

1. Spoon the polenta into a bowl and top with a couple spoonfuls of sauce. Top with shirmp and sprinkle with parsley and scallions.

Recipe Notes

• This dish is all about timing. Start cooking the polenta first, and while it cooks (over very low heat), tackle the sauce, then the shrimp.
• Stir, stir, and then stir the polenta some more. The goal is smooth and creamy polenta. Stirring frequently prevents it from sticking, burning, or becoming lumpy.
• The marinade not only imparts tons of flavor into the shrimp, it helps to tenderize it and keep it from becoming rubbery when it cooks. 
• Plate and serve immediately when the shrimp is cooked. If the polenta is done first, cover tightly, and turn off the heat. 

Nutrition Facts

Italian Style Shrimp and Grits

Amount Per Serving

Calories 707 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 12g75%

Cholesterol 238mg79%

Sodium 1985mg86%

Potassium 660mg19%

Carbohydrates 64g21%

Fiber 6g25%

Sugar 9g10%

Protein 32g64%

Vitamin A 700IU14%

Vitamin C 6.8mg8%

Calcium 263mg26%

Iron 4.6mg26%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in February 2017 but was republished with step-by-step photos and tips in October 2018.