Grilled Shrimp and Polenta with Peaches and Peppers

Throw that shrimp on the barbie

Why save fruit for dessert? It’s best to use polenta made the night before. If you’re making a fresh batch, make sure the polenta is very firm before you cut and grill it. If you have time to devein the shrimp in the morning, the meal prep will go faster.

Grilled Shrimp and Polenta with Peaches and Peppers

  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 tsp dried oregano or 1 tbsp chopped fresh oregano
  • salt/pepper to taste
  • 3/4 to 1 batch polenta
  • 3 ripe peaches, diced
  • 1/2 sweet or red onion, diced
  • 1 yellow, red or orange bell pepper, diced
  • 1 jalapeno, diced
  • juice from one lime
  • 10 basil leaves, chopped
  • salt/pepper to taste

Devein the shrimp and toss with olive oil, oregano and salt and pepper. Thread onto skewers and set aside. Fire up the grill. As the fire is warming up, make the peach topping. Combine the peaches, peppers, lime juice, onion, basil, salt and pepper in a medium bowl and set aside at room temperature. (We leave the skin on the peaches, but if you don’t like to feel free to remove them.) Cut the polenta into thick slabs, about 3/4 inch thick. Grill until crispy on the outside and warm on the inside, about 5-7 minutes depending on how hot your fire is. Remove from heat and grill the shrimp until cooked through, flipping about half way through. It should take 3-4 minutes per side, depending on the heat of your fire. Remove from heat. Top polenta squares with desired amount of shrimp and peach mix.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes, Seafood and tagged , , , , . Bookmark the permalink.

26 Responses to Grilled Shrimp and Polenta with Peaches and Peppers

  1. Mmm..you can never go wrong with peaches. Looks good!

  2. What a cool combo! Were they GA peaches? 🙂

  3. Love the grilled polenta on the bbq. Nice touch.

  4. Oh la la, what an incredible taste explosion.
    🙂 Mandy

  5. rsmacaalay says:

    Shrimps again, stop torturing me. Nice recipe!

  6. Love peaches with peppers! Great idea with the polenta, too.

  7. Eva Taylor says:

    I’ve not been able to get into enjoying polenta, possibly because I haven’t tried it this way! I love the idea of grilling it and the shrimps and peaches sound delightful.
    Why does it feel like it should be Thursday today?

  8. nrhatch says:

    Have you ever tried the Bang Bang Shrimp from Bonefish Grill? If you’re interested:

    http://fakeginger.com/2011/10/02/bang-bang-shrimp/

  9. The addition of peaches sounds great!

  10. What a great combination of flavours. Sounds great.

  11. ChgoJohn says:

    You and Zia have the same polenta philosophy. She always makes more than required for the meal so that she can grill, fry, or bake the left-overs the next day. I can’t wait to show her how you used it here.

  12. Caroline says:

    Peaches and shrimp? Heck yes. Sounds awesome!

  13. I am loving that peach salsa on top! What a great combo! 🙂

  14. I was wondering what I should make for dinner!!

  15. Courtney says:

    Peaches, peppers, and shrimp??? Sounds fantastic!

  16. Beautiful dish and one I’d be proud to serve.

  17. Love using the peaches with the shrimp!

  18. yum, that looks lovely!

  19. egg me on says:

    How peachy keen! It’s like a peach and pepper salsa on top of / surrounding those grilled shrimp. Awesome.

  20. Karen says:

    I love grilled polenta. Topping with the shrimp and peach salsa, made it a tasty dish I’m sure. Wish I had your southern peaches…they are so much better than what we get shipped to New England.

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