Grilled Shrimp with Pesto Vinaigrette and Chive Polenta Cakes

 

This recipe is a win, but I think just about every Serious Eats recipe is a win. I added the pesto vinaigrette from another recipe for some added kick.

Notes: The polenta cake needs to cool for 3 hours; you can make it the day before. You can also leave out the pesto vinaigrette if you like, but it's a nice addition. Also: Serves 4.

Grilled Shrimp and Pesto Vinaigrette with Chive Polenta Cakes
Adapted from: Serious Eats

Ingredients

For the Chive Polenta Cakes: 

1 cup yellow cornmeal
2 cups milk
2 tablespoons butter, plus extra for greasing pan
1 teaspoon sugar
1 teaspoon Kosher salt
1/2 cup fresh chives, chopped

For the Shrimp Skewers: 

1 1/2 pounds shrimp
1/4 cup olive oil
Kosher salt and pepper
1 tablespoon fresh oregano, chopped
1 tablespoon basil, chopped
3-4 green onions, white and light green parts only, chopped
Skewers

For the Pesto Vinaigrette:
From: Bon Appetit

3 tablespoons homemade (or purchased) basil pesto
3 1/2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar


1. Butter an 8x8 inch glass dish.  In a saucepan, over medium-high heat, combine milk, butter, and cornmeal and stir constantly until mixture begins to simmer. Add the sugar, salt and chives and continue stirring for about 10 minutes, when mixture thickens. Pour into glass pan and cool for about 3 hours.


2. Meanwhile, make the pesto vinaigrette by combining all of the ingredients together.  (For homemade basil pesto: In a food processor, combine 2 cups of fresh basil, 1/4 cup walnuts, 1/4 cup grated parmesan cheese, 1/2 cup olive oil and salt and pepper to taste).


3. Prepare shrimp by tossing shrimp in a large bowl with salt and pepper, chopped oregano and basil. Thread about 4-5 shrimp onto each skewer. Keep in fridge until polenta has set.

4. When polenta has set, cut into 4 square pieces. Preheat grill or oiled grill pan to medium-high heat and gently grill polenta cakes until grill marks form, about 8 minutes. Remove from grill and add shrimp skewers (and more olive oil if needed/using a grill pan). Grill shrimp for about 3 minutes per side, until pink.

5. Serve shrimp skewers with polenta cakes and top with pesto vinaigrette and chopped scallions.



Polenta cake, cooling: 

Marinated shrimp skewers: 

Grilling: 

Grilled. They may fall apart a little bit if you turn them over while grilling. It's ok. 

Grilled shrimpies: