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Harissa Shrimp with Creamy Polenta Recipe

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4.3 from 89 reviews

This Harissa Shrimp & Polenta recipe offers a delicious and healthy meal with tender shrimp cooked in a fragrant harissa sauce served over creamy Parmigiano-Reggiano polenta. It’s an easy, flavorful dish perfect for a quick weeknight dinner or a cozy weekend meal, combining North African spice with creamy Italian comfort.

  • Total Time: 25 minutes
  • Yield: 3-4 servings

Ingredients

Harissa Shrimp:

  • 18 large shrimp, thawed, peeled, and tails removed
  • 2 Tbsp olive oil (divided)
  • 2 cloves garlic, minced
  • 1/2 cup yellow onion, diced
  • 1/2 cup harissa paste (mild, not spicy)

Polenta:

  • 2.5 cups water (or more, if desired)
  • 1/2 cup dry polenta (corn grits)
  • 1/2 cup Parmigiano-Reggiano, grated
  • Salt and pepper, to taste

To Serve:

  • Approx. 5 leaves fresh basil, chopped (garnish)
  • 1/2 lemon, juice only
  • Optional: red pepper flakes (for extra heat)

Instructions

  1. Prepare Shrimp: Thaw shrimp if frozen, remove tails and shells, then pat dry with a paper towel. Place dried shrimp in a small bowl and toss with 1 Tbsp olive oil, salt, and pepper to season. Mince garlic and dice onion, and grate parmesan cheese. Set all aside.
  2. Cook Polenta: Bring 2.5 cups of water to a boil in a medium saucepan. Slowly add polenta while stirring continuously until the liquid is absorbed and polenta thickens, about 3-5 minutes. Stir in grated Parmigiano-Reggiano and season with salt and pepper. Add more water if you prefer a creamier texture. Cover the pot and turn off the heat to let the polenta steam while cooking shrimp.
  3. Cook Shrimp: Heat a large pan over medium-high heat. Cook shrimp for 1-2 minutes on each side, or until they turn opaque and are cooked through. Remove shrimp from pan and transfer to a clean bowl. Cook in batches if needed to avoid overcrowding.
  4. Make Harissa Sauce: In the same pan, add remaining 1 Tbsp olive oil. Sauté minced garlic and diced onion for about 3-5 minutes, until fragrant and slightly browned. Stir in harissa paste to combine the flavors. Turn off the heat, add cooked shrimp back into the pan, and toss to coat evenly with the harissa sauce.
  5. Serve: Give the polenta one final stir and spoon it into serving bowls. Top with the harissa shrimp and sauce. Garnish with chopped fresh basil, squeeze fresh lemon juice over the dish, and sprinkle with red pepper flakes if desired. Adjust seasoning with salt and pepper, and serve warm.

Notes

  • You can adjust the amount of harissa paste for heat preference; mild harissa is recommended for a gentle spice.
  • Use more water for creamier polenta or less for a firmer texture depending on your preference.
  • If you can’t find Parmigiano-Reggiano, a good quality Parmesan can be substituted.
  • Fresh basil adds a nice herbal brightness, but you can substitute with parsley if preferred.
  • Leftover polenta can be refrigerated and sliced for frying later.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: North African and Italian Fusion
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/harissa-shrimp-with-creamy-polenta-recipe/