LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 servings
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1 pound 16/20 count shrimp

Shrimp Sauce:

4 tablespoons olive oil

1/3 cup diced onions

2 tablespoons chopped turkey bacon

2 tablespoons chopped garlic

1 cup clam juice

16 ounces canned diced tomatoes

1 tablespoon Italian seasoning

2 tablespoons sugar

Salt and freshly ground black pepper

1 tablespoon smoked paprika 


1 cup quick-cooking polenta

1/2 cup heavy cream

1/3 cup grated Parmesan

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

6 tablespoons unsalted butter

1 teaspoon lemon zest


2 tablespoons chopped cooked turkey bacon

2 tablespoons chopped fresh parsley


  1. For the shrimp sauce: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Saute the onions and turkey bacon for 3 minutes. Add the garlic, clam juice, diced tomatoes, Italian seasoning and sugar. Simmer for 25 minutes. 
  2. Sprinkle the shrimp with salt, pepper and the smoked paprika. In a small skillet, heat the remaining 2 tablespoons olive oil over medium heat and saute the shrimp for 1 minute. Transfer the shrimp to the tomato sauce and simmer for 2 minutes. 
  3. For the polenta: Bring 3 cups water to a boil in a large saucepan. Stir in the polenta and reduce the heat to a simmer. Cook for 10 minutes. Stir in the heavy cream, Parmesan, butter and lemon zest. Taste and season with salt and pepper.
  4. To serve: Divide the polenta between shallow serving bowls and top each with some shrimp and sauce. Garnish with the turkey bacon and parsley.

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