Shrimp with Cilantro Pesto on Cheddar Polenta

This marinated grilled shrimp recipe is so easy to prepare you will wonder why you don’t barbecue shrimp more often. Shrimp is a nutritious alternative to meat proteins as it is low in calories and saturated fat.  It is an excellent source of selenium and unusually low-fat, low-calorie protein. Many people are confused about the fat and cholesterol content of shrimp. However, based on research involving shrimp and blood cholesterol levels, avoidance of shrimp for this reason does not seem justified. Click here to read more.

Serves 4
recipe adapted from Cuisine Grilling magazine
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For the Shrimp:
1/4 cup olive oil
1/4 cup minced garlic
1 tablespoon red pepper flakes
1/2 teaspoon paprika
minced zest of 1 lime
16 jumbo shrimp, peeled and deveined, tails left on

For the Pesto:
2 cups packed fresh cilantro (coriander)
1/2 cup olive oil
2 tablespoons heavy cream
2 tablespoons fresh lime juice
salt to taste

For the Cheddar Polenta:
3 cups water
1/2 cup whole milk
1 cup yellow cornmeal
1 1/2 cups shredded sharp Cheddar
salt to taste

Preheat grill to medium-high. Combine 1/4 cup oil, garlic, pepper flakes, paprika, lime zest and salt for the shrimp in a bowl. Add shrimp and toss to coat, marinate for about 5 minutes. Arrange shrimp on the grill. Grill, covered for 1 1/2 minutes per side, brushing shrimp with marinade as they cook.

Process cilantro, oil, cream, and lime juice for the pest in a food processor until smooth, season with salt and set aside.

For the polenta, bring water and milk to a boil in a large saucepan over medium heat. Gradually whisk in cornmeal. Cook cornmeal according to package directions or until thick, stirring often. Add cheddar, stirring until melted. Season polenta with salt.

To plate, arrange polenta on plate and top with grilled shrimp. Spoon over pesto sauce and serve immediately.

The Culinary Chase’s Note: This is a definite repeater!!  Just a bit a heat from the shrimp and the zesty cilantro pesto helps to unite all the flavors in this dish. Be sure to use an aged cheddar in the polenta for optimum taste. Add a tablespoon of butter to polenta when adding the cheese. If you want the pesto sauce a bit thicker, use 1/4 cup olive oil first and then add more oil to desired consistency.  Since there aren’t any pine nuts in the pesto recipe, the heavy cream acts as an emulsifier. The recipe calls to thread the shrimp on skewers but I found it just as easy to place on the grill by themselves. If the weather isn’t co-operating, you can also use your broiler. Enjoy!