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Shrimp Polenta Cakes Recipe

Course Main Dishes
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12
Author Florentina


  • 1 lb shrimp small, cleaned well, wild caught
  • 1 1/2 c polenta cooked
  • 1/2 red bell pepper diced
  • 1/2 small onion diced
  • 2 cloves garlic minced
  • 1 green onion thinly sliced
  • 1 egg yolk organic
  • 3 tbsp extra virgin olive oil
  • 1/4 c parsley roughly chopped
  • Sea salt to taste
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp oregano
  • 1 tsp red pepper flakes+ more to taste
  • this best chimichurri recipe


  • Toss the shrimp with a pinch of sea salt, the garlic powder, onion powder, oregano and red pepper flakes. Set aside.
  • Heat up 3 tbsp of olive oil in a large skillet and sauté the onion until translucent. Add the bell pepper and cook together until they start to get a little bit of color around the edges. Stir in the garlic and scallions, toss to coat and add the shrimp. Quickly toss everything together on medium flame for about 1 minute and set aside to cool. Sprinkle with the parsley. ( Make sure not to overcook the shrimp as it will continue to cook when we crisp up the polenta cakes.)
  • In a large bowl mix together the cold polenta with the egg yolk until smooth. Fold in the shrimp mixture and shape it into 12 patties. Set on a platter and refrigerate for about an hour until set.
  • Heat up a seasoned cast iron skillet on a medium flame. Add a lug of olive oil, just enough to coat the bottom nicely, we are not frying anything, we just want the polenta cakes not to stick.
  • Working in batches crisp up your shrimp cakes until golden brown on both sides, about 3 minutes per side. Using a spatula transfer them to a platter and serve drenched with theChimichurri sauceon top.