Greg DuPree
Hands-On Time
30 Mins
Total Time
30 Mins

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.

How to Make It

Step 1

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.

Step 2

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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