Tuesday, August 14, 2018

Pesto Shrimp with Parmesan Polenta

This Pesto Shrimp With Parmesan Polenta is a rich and luscious meal full of all your favorite Italian flavors!


  • 4 cups chicken stock
  • 1 cup Instant Polenta
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 3 quarter-inch-thick slices of Pancetta (about 5 ounces), cubed
  • 1 pound of 16/21 fresh Gulf shrimp (or substitute your favorite shrimp, between 16-21 shrimp per pound)
  • 3 ounces HemisFares Pesto alla Genovese
  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh basil rinsed and dried


  1. Peel shrimp and devein, leaving the tails intact, then set aside.
  2. In a medium saucepot, bring 3 cups chicken stock to a boil. Add polenta and begin whisking. Add Parmesan cheese, and salt, then continue whisking while cooking over medium heat. Add more chicken stock as needed and continue cooking until smooth, about 5 minutes total.
  3. Get full recipe==>>tasteandsee.com