This Southern-inspired single skillet dinner is warming and hearty—like comfort food all grown up. It’s simple and quick enough for a weeknight, and the whole family will be grateful. Whole milk and Parmesan cheese give the polenta an extra dose of creaminess, and plenty of large tail-on shrimp get tossed in paprika and butter for layers of decadent flavor. For maximum charring with minimal hands-on work, the shrimp and cherry tomatoes are broiled before being added to the skillet. Before serving, the dish gets a smattering of fresh scallions for crunch and a bright green pop of color. Get your skillet (and forks) ready.
2 cups whole milk
2 cups water
1 cup polenta
3 ounces Parmesan cheese, grated (about ¾ cup)
½ teaspoon black pepper
2 ounces (¼ cup) melted unsalted butter, divided
1 teaspoon kosher salt, divided
1 pound peeled and deveined large raw shrimp
1 cup halved cherry tomatoes (about 5 oz.)
½ teaspoon paprika
2 tablespoons sliced scallions
How to Make It
Preheat broiler with oven rack 6 inches from heat. Bring the milk and water to a simmer in a 12-inch ovenproof nonstick skillet. Reduce heat to medium; whisk in the polenta and cook, whisking occasionally, until thick and creamy, about 15 minutes. Stir in the Parmesan, pepper, 3 tablespoons of the melted butter, and ½ teaspoon of the salt.
Toss together the shrimp, tomatoes, paprika, and the remaining butter and salt. Arrange in an even layer over the polenta. Broil until the shrimp are cooked through and just beginning to brown, 3 to 4 minutes. Top with the scallions.
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