Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Chop the garlic, set aside the parsley for garnish, and pat the shrimp dry with a paper towel. Measure the polenta and grate the Parmesan.
Start cooking the polenta
Bring 500 ml of water to a boil in a saucepan. Whisking constantly, gradually add the polenta and cook according to the package directions, usually for 3 minutes, until thickened. Meanwhile, heat a frying pan with the olive oil.
Sear the shrimp
Arrange the shrimp in a single layer in the hot pan. Sear for about 2 minutes, turn, and cook for another 1 to 2 minutes, until pink and opaque.
Finish the sauce and polenta
Add the garlic and smoked paprika to the shrimp and stir for 30 seconds, just until the garlic is fragrant. Remove the pan from the heat, stir in the lemon juice and half the parsley. Stir the butter, Parmesan, and salt into the cooked polenta.
Serve
Divide the polenta between two warm plates, top with the shrimp and pan juices, and sprinkle with the remaining parsley. Serve immediately while the polenta is creamy and the shrimp are juicy.
