Harissa Shrimp with Creamy Polenta

This herby, spicy, and saucy harissa shrimp is sure to leave your lips tingling.

This spicy harissa shrimp is nothing short of delicious. Meaty shrimp cooked in a ton of garlic, harissa, and herbs, this shrimp dish is served over creamy polenta to soak up all the sauce. This mouthwatering dish is a wonderful fusion of bold flavors and comforting textures, making it an irresistible dish for any occasion. The best part, it’s done in under 30 minutes.

*This post is sponsored by Roland Foods https://rolandfoods.com/, as always, all thoughts and opinions are my own. Thank you for your support!

WHAT IS HARISSA?

If you’re scratching your head and wondering what harissa is, hi there! You must be new here. Harissa is a hot chili paste native to the Maghreb region in Northern Africa—think Morocco, Algeria, Libya, etc. It’s made up of roasted red peppers, Baklouti peppers, and warm spices such as cumin, coriander, and caraway, as well as citrus, garlic, and olive oil.

While there are tons of variations in harissa paste in terms of flavor and heat level, think of it as a warmly spiced chili paste with loads of flavor and a touch of acidity. Most harissa pastes are not overly spicy, but it can vary from brand to brand. Below are a few of my favorites and recommendations.

• Roland Harissa Red Chili Spread
• Trader Joes Harissa
• New York Shuk Signature Harissa

LET’S TALK POLENTA

I have several shrimp dishes that are meant to stand alone, such as Calabrian Shrimp, Green Garlic Shrimp, and Portuguese Garlic Shrimp. They are designed to be the star of the show and are usually paired with crusty bread. So, for my next shrimp dish, this one, I decided to mix things up and pair it with a suitable carb to make it a full meal. Cue the polenta.

I’ve had a love-hate relationship with polenta for years. Premade and rolled polenta often miss the mark, and frankly, some brands’ polenta either takes too long to cook or lacks flavor. If I had to recommend one brand to buy, it would have to be Roland Foods.

Ready in under 10 minutes, Roland Foods polenta boasts a flavorful profile with a super creamy texture and a hearty mouthfeel. Produced in Brescia, Italy, using traditional ancient stone-milling practices, this polenta ensures a consistent texture. Roland Foods prioritizes quality, importing over 900 ingredients from around the world from places where they are crafted best. Find Roland Foods’ Polenta in a store near you or on Instacart  HERE!

HOW TO MAKE CREAMY AND FLAVORFUL POLENTA

While Roland’s polenta is flavorful and creamy on it’s own, I like to doctor them up just slightly.

SWAPPING OUT THE WATER

Swapping water out for milk is a surefire way to get creamy and luscious polenta. Not to mention, milk adds another layer of flavor to the ground-up corn. Don’t want to use milk? Substitute it with flavorful chicken broth instead.

DON’T WALK AWAY

Quick-cook polenta truly lives up to its name. One minute it’s hard, and the next it’s done. Don’t walk away from the polenta mid-cook; in fact, mix it regularly to prevent clumping and burning at the bottom of the pan.

FINISHING TOUCHES

Cheese, butter, and heavy cream are all final additions that can be added to the polenta in the last few minutes of cooking, enhancing the flavor and texture further

WHAT YOU’LL NEED FOR HARISSA SHRIMP WITH CREAMY POLENTA

HARISSA SHRIMP

• Shrimp – This is truly a shrimp dish. If there was ever a moment to splurge on larger, fresh shrimp, it is here. That said, frozen shrimp is also a great option. Just make sure you defrost it according to the packaging instructions and pat it dry before cooking.
• Harissa – See the above passage for information regarding harissa and some of my favorites to use in recipes.
• Garlic – Fresh only!
• Shallot
• Chicken Broth – Use a good, flavorful chicken broth for this recipe. I personally like to make my own using Better than Bouillon to control the intensity of the flavor.
• Cilantro
• Mint – Fresh only.
• Butter
• Olive Oil

CREAMY POLENTA

You can absolutely make polenta as per the instructions on the box. However, as mentioned in the above passage, I like to doctor them up a bit to make them creamier and add more flavor.

• Polenta – See above passage for information regarding polenta and my recommendation.
• Milk or Chicken Broth – The packaging instructions will likely call for water; swap this out for milk or broth to add more flavor.
• Heavy Cream
• Cheddar Cheese – A mild white cheddar is used in this recipe, which I find to have a slightly milder flavor than yellow cheddar, depending on the brand. Any mild to medium cheddar works for this recipe, except for pre-shredded cheese. Grate your own, as it melts better.
• Butter

HOW TO MAKE HARISSA SHRIMP WITH CREAMY POLENTA

MAKE THE SHRIMP

Prep the Shrimp – Prep the shrimp. Depending on how you bought them, this could involve simply peeling back the shell, peeling and deveining, or completely defrosting. Once cleaned and dry, season with a generous pinch of salt, 1 tsp of olive oil, and 1 tablespoon of harissa. Toss to coat.

Cook the Aromatics – In a large pan over medium-low heat, melt the butter and add 1 tbsp of olive oil. Once melted and hot, add the garlic and shallot, and cook for 1-2 minutes until soft and fragrant. Then, add the harissa and cook for another minute.

Cook the Shrimp – Add the shrimp. Depending on their size, cooking time will vary, typically between 2-4 minutes on each side. You’ll know they’re ready to flip when the side touching the pan has firmed up and turned pink (or orange). Avoid overcooking; they should be slightly undercooked going into the next step.

Make the Sauce – Add the chicken broth and chopped cilantro. Simmer for 2-3 minutes, until the sauce has thickened slightly and the shrimp are cooked throughout. Finish the dish with the chopped mint.

The size and type of shrimp you use could affect the sauce consistency. Thick, meaty fresh shrimp release more water than large frozen shrimp, which can make it difficult for the sauce to thicken up. If you want to further reduce it, remove the shrimp once they are cooked through and simmer the sauce for another 2-3 minutes.

MAKE THE POLENTA

Cook the Polenta – IIn a large pot over medium heat, bring the instructed amount of milk or broth (the packaging may indicate water) to a simmer. Once simmering, add in the polenta and stir occasionally to prevent clumping and sticking to the bottom of the pan. About 1 minute before the polenta is done, add in the cheese, a slab of butter, and 1/4 cup of heavy cream to add additional richness.

For the best creamy consistency, polenta should be served immediately. However, if it sits and becomes too thick, you can loosen it up with more milk or heavy cream. Simply turn the heat to low, pour in approximately 1/4 cup, and mix to combine.

STORING/REHEATING

Store harissa shrimp in an airtight container in the fridge for 2-3 days. When ready to reheat, place them back into a pan over low heat with the lid on. Warm the shrimp throughout by heating for 2-3 minutes

Looking for other recipes to use up that harissa paste? Check out the ones below!

Harissa Honey Chicken
Labneh with Harissa Roasted Tomatoes
Roasted Eggplant with Garlicky Yogurt