Mediterranean Shrimp and Asparagus Polenta Bowl with Lemon Herb Butter
Creamy polenta topped with succulent garlic shrimp and tender spring asparagus, finished with a bright lemon herb butter and crumbled feta. This vibrant Mediterranean bowl celebrates the best of spring produce in an elegant yet simple weeknight dinner.
Ingredients
- 450g large shrimp, peeled and deveined
- 450g fresh asparagus, trimmed and cut into 5cm pieces
- 200g instant polenta
- 900ml vegetable or chicken stock
- 120ml whole milk
- 60g unsalted butter, divided
- 50g crumbled feta cheese
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 30g grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
Bring the stock to a boil in a medium saucepan. Slowly whisk in the polenta, reduce heat to low, and cook for 5 minutes, stirring frequently until thickened.
Stir in the milk, 30g butter, and Parmesan cheese into the polenta. Season with salt and pepper, cover and keep warm on lowest heat.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add asparagus pieces, season with salt and pepper, and sauté for 4-5 minutes until tender-crisp with light charring. Transfer to a plate.
In the same skillet, add remaining olive oil. Pat shrimp dry and season with salt, pepper, and red pepper flakes. Cook shrimp for 2-3 minutes per side until pink and opaque, ensuring internal temperature reaches 63°C (145°F). Add minced garlic in the last minute of cooking.
Remove skillet from heat and add remaining 30g butter, lemon zest, lemon juice, parsley, and dill. Toss shrimp to coat in the lemon herb butter.
Divide creamy polenta among four bowls. Top with sautéed asparagus and garlic shrimp with pan sauce.
Garnish each bowl with crumbled feta cheese and additional fresh herbs. Serve immediately.
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