Shrimp Mushrooms Shrimp Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, combine 4 cups water or stock and 1 cup whole milk. Add 1 tsp salt and bring to a gentle simmer over medium heat.

Whisk in polenta

Gradually whisk in 1 cup coarse polenta in a steady stream to prevent lumps. Reduce heat to low immediately after adding the polenta.

Cook polenta

Cook, stirring frequently with a wooden spoon or heatproof spatula, until thickened and creamy, 20–25 minutes for coarse polenta (follow package timing if provided). If it becomes too thick, add up to 1/2 cup additional hot water or milk to achieve a spoonable texture.

Finish polenta

Remove from heat and stir in 2 tbs unsalted butter, 1/2 cup finely grated Parmesan, and 1 tbs extra-virgin olive oil. Taste and adjust seasoning with black pepper and more salt if needed. Keep warm while you prepare the shrimp and mushrooms.

Prepare shrimp and mushrooms

Pat the shrimp dry with paper towels and season lightly with 1/4 tsp salt and a pinch of black pepper. Clean and slice mushrooms so they are roughly uniform in thickness.

Sauté aromatics

Heat 2 tbs extra-virgin olive oil and 1 tbs butter in a large skillet over medium-high heat. When the butter foams, add the finely minced shallot and cook, stirring, until softened, about 2 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Cook mushrooms

Add the sliced mushrooms to the skillet and spread into an even layer. Let them sear without moving for 2 minutes to develop color, then stir and continue cooking until they release their liquid and most of it evaporates, about 5–7 minutes total. Season with 1/2 tsp black pepper and 1/2 tsp salt while cooking.

Deglaze

Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce until almost evaporated, about 1–2 minutes.

Add stock and simmer

Add 1/2 cup chicken or seafood stock and 1/4 tsp red pepper flakes. Bring to a gentle simmer and cook 2–3 minutes to concentrate flavors and create a light sauce.

Cook shrimp

Push mushrooms to the side of the skillet and add the seasoned shrimp in a single layer. Cook shrimp 1–2 minutes per side, until pink and just firm (internal temperature about 120–135°F / 49–57°C depending on preference). Be careful not to overcook. Stir shrimp and mushrooms together once shrimp are nearly done to coat with sauce.

Finish ragù

Remove skillet from heat and stir in 1 tbs lemon juice and 2 tbs chopped fresh parsley. Taste and adjust seasoning with remaining salt if needed. If you prefer a silkier sauce, swirl in an extra 1 tbs butter.

Divide the creamy polenta among 4 warmed shallow bowls or plates (about 1 cup polenta per serving). Spoon the shrimp and mushroom ragù over the polenta, making sure to distribute both shrimp and mushrooms evenly.

Garnish each portion with a sprinkle of chopped parsley, 1/2 tbs freshly grated Parmesan, and a lemon wedge. Serve immediately.