What happens when you take shrimp scampi off the stovetop and put it on the grill? You get charred shrimp with grill marks and a buttery garlic white wine sauce poured over them, served on rounds of grilled polenta. One pound of shrimp dressed with olive oil, lemon juice, salt, and pepper. Grilled two to three minutes per side. A sauce of melted butter, minced garlic, white wine, and chopped fresh parsley simmered in a saucepan and spooned over everything.
The grilled polenta is the detail that makes this a full meal instead of just shrimp in sauce. Cooked polenta, cooled and sliced into rounds, grilled until lightly charred on both sides. The rounds are sturdy enough to hold the shrimp and sauce, and they soak up the butter and wine from the bottom. This has become one of our go-to summer dinners for exactly that reason.
Tips for Making Grilled Shrimp Scampi with Polenta
Grill the polenta rounds until they hold firm
Cook the polenta, pour it into a dish to cool and set, then slice into rounds about half an inch thick. Grill over medium-high heat until charred grill marks appear on both sides.
Soft, freshly made polenta falls apart on the grill. It must be cooled and set first. The firmer it is, the better it grills.
Make the scampi sauce while the shrimp grill
Melt two tablespoons of butter in a saucepan over medium heat. Add three cloves of minced garlic and cook for thirty seconds until fragrant. Pour in a quarter cup of white wine and simmer for two minutes.
Stir in the chopped parsley at the end, off the heat. The parsley should be bright green, not cooked down. Spoon the sauce over the shrimp and polenta immediately.
Grilled Shrimp Scampi with Polenta
- Total Time: 30 minutes
- Yield: Serves 4
Description
A delightful twist on classic shrimp scampi, this recipe features grilled shrimp and polenta, bringing a smoky flavor to a beloved dish.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1 cup polenta, cooked and cooled
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup white wine
- 2 tablespoons butter
Instructions
- Preheat the grill to medium-high heat.
- Lightly dress the shrimp with olive oil, lemon juice, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until cooked through.
- Slice the cooked polenta into rounds and grill until lightly charred.
- In a saucepan, melt butter over medium heat and add garlic, cooking until fragrant.
- Add white wine and parsley to the saucepan, simmering for a few minutes.
- Pour the sauce over the grilled shrimp and serve with grilled polenta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
Frequently Asked Questions
Can I use instant polenta?
Yes. Instant polenta cooks in about five minutes. Spread it in a dish and cool until firm, then slice and grill the same way as regular polenta.
What wine works for the sauce?
A dry white wine like Pinot Grigio or Sauvignon Blanc. Avoid sweet wines, they make the sauce cloying. A quarter cup is enough. The sauce should taste buttery, garlicky, and slightly acidic.
Can I skip the polenta?
Yes. Serve the shrimp scampi over pasta, crusty bread, or rice. The polenta rounds are there for texture and to catch the sauce, but the dish works without them.
