Spicy Shrimp & Peas Polenta Recipe – Easy Indian-Inspired Meal

Last Updated on 2 months by Neha Deshmukh

Spicy Shrimp & Peas Polenta Recipe – Easy Indian-Inspired Meal

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a fusion – taking the comforting creaminess of Italian polenta and giving it a vibrant, spicy Indian twist with succulent shrimp and sweet peas. I first made this when I was craving something a little different, and it quickly became a family favorite. It’s surprisingly easy to make, and the flavors are just amazing.

Why You’ll Love This Recipe

This Spicy Shrimp & Peas Polenta is a winner for so many reasons! It’s quick enough for a weeknight meal, but feels special enough for company. The polenta provides a lovely, comforting base, while the shrimp and peas add a burst of freshness and spice. Plus, it’s a fun way to explore flavors and experiment with combining cuisines. Honestly, who doesn’t love a little culinary adventure?

Ingredients

Here’s what you’ll need to bring this dish to life:

• 1 cup polenta
• 4 cups water or broth
• 12 shrimps (head removed, tail intact)
• 1 cup green peas
• 2 shallots
• 1 tablespoon fresh sage, chopped
• 1 tablespoon butter
• ?? cup Asiago cheese, grated (plus extra for garnish!)
• ?? cup milk
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1 teaspoon pepper
• Salt to taste
• Oil for cooking

Ingredient Notes

Let’s talk ingredients! Polenta might seem a little unusual in Indian cooking, but trust me – it works beautifully. It’s a fantastic alternative to rice or mashed potatoes, and its slightly nutty flavor really complements the spices.

I love using Asiago cheese here. It has a lovely sharpness that cuts through the richness of the polenta and shrimp. If you can’t find it, Parmesan is a good substitute, but Asiago really elevates the dish.

And don’t be shy with the spices! Cumin, chili powder, and coriander are a classic Indian trio, and they bring a wonderful warmth and depth of flavor. Feel free to adjust the chili powder to your liking – we’ll talk more about that later.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Get the polenta going: In a deep pan, bring the water or broth to a boil. Gradually whisk in the polenta, making sure to prevent any lumps from forming. Reduce the heat to low, cover, and simmer for 30-35 minutes, stirring occasionally. This is where patience comes in – you want that polenta nice and creamy!
2. Marinate the shrimp: While the polenta simmers, let’s get the shrimp ready. In a bowl, combine the shrimp with cumin powder, chili powder, coriander powder, pepper, a pinch of salt, and a drizzle of oil. Let it marinate for about 15 minutes.
3. Sauté the shallots and peas: Heat a little oil in a pan over medium heat. Sauté the chopped shallots until they’re translucent and fragrant. Add the green peas, season with salt and pepper, and cook for about 5 minutes, until they’re crisp-tender.
4. Finish the polenta: Once the polenta is cooked, stir in the fresh sage, butter, and milk. Add the grated Asiago cheese and cook for another 5 minutes, stirring constantly, until everything is melted and the polenta is beautifully creamy.
5. Roast the shrimp: Preheat your oven to 400°F (200°C). Skewer the marinated shrimp and roast them for 10-15 minutes, or until they turn pink and opaque.
6. Plate and serve: Spoon the creamy polenta onto plates, top with the sautéed peas and roasted shrimp. Garnish with extra grated Asiago cheese and serve immediately.

Expert Tips

• Don’t walk away from the polenta! Stirring regularly prevents it from sticking and ensures a smooth, creamy texture.
• For extra flavor, use chicken or vegetable broth instead of water when cooking the polenta.
• If you don’t have fresh sage, you can use 1 teaspoon of dried sage.
• Make sure not to overcook the shrimp – you want them to be juicy and tender!

Variations

• My friend, Priya, loves adding a squeeze of lemon juice to the shrimp marinade for a brighter flavor.
• For a richer polenta, use half milk and half broth.
• My family loves to add a sprinkle of red pepper flakes for an extra kick.

Vegan Adaptation

No problem! Simply swap the butter for vegan butter, the milk for plant-based milk (like almond or soy), and the Asiago cheese for a vegan Parmesan alternative.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chili powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of chili powder (as per the recipe).
• Hot: Add an extra ½ teaspoon of chili powder or a pinch of cayenne pepper.

Festival Adaptation

This dish could be a lovely side for a festive meal! During Navratri, you could serve it as a flavorful and satisfying alternative to traditional fasting foods. For Makar Sankranti, the bright colors of the peas and shrimp echo the festive spirit.

Serving Suggestions

This Spicy Shrimp & Peas Polenta pairs beautifully with a simple green salad or a side of roasted vegetables. A crisp white wine or a refreshing mango lassi would be the perfect drink accompaniment.

Storage Instructions

Leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to restore its creamy texture. The shrimp is best enjoyed fresh, but leftovers can be stored separately and reheated.

FAQs

What is polenta and where does it come from?

Polenta is a traditional Italian dish made from coarsely ground cornmeal. It originated in Northern Italy and has been a staple food for centuries.

Can I use vegetable broth instead of water?

Absolutely! Vegetable broth will add even more flavor to the polenta.

What kind of shrimp works best for this recipe?

Medium or large shrimp work best. I prefer to use shrimp that are already peeled and deveined to save time.

Can this dish be made ahead of time?

You can make the polenta ahead of time and reheat it when you’re ready to serve. However, it’s best to cook the shrimp fresh for the best flavor and texture.

What can I substitute for Asiago cheese?

Parmesan cheese is a good substitute, but Pecorino Romano would also work well.

How can I adjust the spice level to my preference?

Simply adjust the amount of chili powder used in the shrimp marinade. You can also add a pinch of cayenne pepper for extra heat.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!