Shrimp & corn polenta
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Sweet corn softens creamy polenta underneath lemony shrimp.
Southern US-inspired · dinner, bowl · easy
Servings: 2
Prep: 10 min
Cook: 20 min
Total: 30 min (estimate)
Estimated cost: USD 9 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Milk, Shellfish. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Thaw raw meat or seafood in the refrigerator. Use a separate board and utensils for raw ingredients; wash hands and clean and sanitize tools and surfaces afterward. Never put cooked food on a plate that held raw food. Check internal temperature with a clean food thermometer in the thickest part of each piece.
- Keep raw seafood chilled and separate from ready-to-eat food. Use a thermometer rather than color alone to judge doneness.
Ingredients
- 12 ounces raw peeled shrimp (340 g Thawed, deveined; tails removed.)
- 1/2 cup quick-cooking corn polenta (Choose a gluten-free 5-minute variety. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup frozen corn kernels (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup pasteurized milk (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 1/2 cups water
- 2 teaspoons olive oil
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1/4 teaspoon fine salt
Cooking instructions
- Bring the pasteurized milk, water, fine salt and frozen corn kernels to a simmer. Whisk in the quick-cooking corn polenta and cook on low for its package time, stirring until creamy.
- Heat the olive oil in a skillet on medium-high. Add the raw peeled shrimp and smoked paprika.
- Cook for 4–6 minutes, turning, until the thickest shrimp reach 74°C/165°F. Remove from heat and stir in the lemon juice.
- Divide the hot polenta between bowls and spoon the shrimp and cooked pan juices over it.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.