For the shrimp:

1 pound fresh, medium-sized shrimp

1 bunch flat leaf parsley

4 cloves garlic

1 lemon

3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

1-2 pinches sea salt and freshly cracked pepper

For the polenta:

1 cup stone-ground polenta

4 to 4 1/2 cups chicken stock, divided

2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

1/2 teaspoon sea salt, more to taste

1/2 cup parmesan cheese


For the shrimp:

  1. In a large sauté pan on medium-low heat, add the Smooth Extra Virgin Olive Oil and minced garlic and cook for one minute.
  2. Add in the shrimp so they are all even on the bottom of the pan. Add the zest of one lemon and season with sea salt and freshly ground pepper. Cook for 1 to 2 minutes and flip.
  3. Finish with a handful of fresh chopped parsley and the juice of the lemon. Cover and set aside.

For the polenta:

  1. In a medium pot, bring 3 cups of water to a high simmer.
  2. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water.
  3. Carefully transfer polenta to a blender, and combine with the Smooth Extra Virgin Olive Oil, salt, and parmesan cheese or until smooth. Season to taste and serve hot. Top with cooked shrimp.