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Shrimp & Swiss Chard Recipe
with Goat Cheese-Stuffed Baked Polenta
Prep Time: 15 minutes
Cooking Time: 1 hour, 15 minutes
Layers of flavor
make this dish delicious and satisfying: tender shrimp, savory swiss chard, and tangy/toasty goat
cheese-stuffed polenta. Do we have your tastebuds going yet? This dish is something of a chameleon,
both rustic and refined, indulgent and healthy, all at once. Baking the polenta takes a bit of extra time - if you want a quicker version, you
can use instant polenta and serve it soft with the cheese mixed in.
Because this dish is a bit of a chameleon, it needs a wine that's also got some yin and yang. We
chose rosé sparkling wine - it's tart and fresh, with more body and red fruit flavors than its
white cousin. The lightness complements the delicate flavor of shrimp, while the richness brings
out the rich flavors of the polenta. Our 'steal' is a fantastic Spanish selection at just $10,
while our 'splurge' is from one of our absolute favorite fine wineries,
2008 Schramsberg Brut
Rosé, Napa Valley
Complex, with yeasty/leesy and
refreshing fruit notes. ($40)
Buy at Wine.com
NV Segura Viudas Brut Rosé,
enjoyable, with red tart cherry
Shrimp & Swiss
1 lb large raw shimp, deveined and peeled, with shells on
2 cups polenta (not instant)
1 lb swiss chard
16 oz diced tomatoes
10 oz plain goat cheese log
1/4 cup grated parmesan cheese
1 small yellow onion
2 cloves garlic
2 tbsp olive oil
vegetable oil cooking spray
Shrimp & Swiss Chard Cooking
1.) Preheat oven to 350
degrees. Boil 6 cups of water, then add polenta and reduce to a low simmer. Stir frequently and
cook for 30 minutes.
2.) Take off the heat and stir in butter and parmesan.
3.) Spray an 8" x 11" baking
pan with the vegetable oil spray, then add half the polenta and smooth out evenly to form the
4.) Rough chop the goat cheese and sprinkle evenly over the polenta, then add remaining half
of the polenta and smooth evenly over the top.
5.) Put cling wrap over the top of the polenta, and use to lightly
press down polenta mixture so it is an even height. Discard cling wrap. Put in oven, and bake for
30 minutes or until just lightly browning on top.
6.) While polenta is cooking, chop onion and mince garlic. Chop chard into 2-inch
strips, and separate leaves and stems.
7.) In a large pan, heat 1 tbsp olive oil over medium-high heat and add onions and garlic. Cook for
2 minutes, then add shrimp and cook for another 2 minutes.
8.) Remove mixture to a plate and reserve (don't worry - shrimp should be starting to turn opaque
but don't need to be completely cooked).
9.) Add 1
tbsp olive oil to the pan and add chard stems. Cook for 2 minutes, then add leaves, and cover pan
until leaves are wilted, ~2 minutes. Add tomatoes, then cook another 4 minutes.
10.) Return shrimp mixture to pan, and finish cooking everything together for another 2
minutes. Add salt and pepper to taste.
11.) Remove polenta when finished from oven, cut large square pieces onto plates, and top
with chard and shrimp mixture to serve. Enjoy!
Next Recipe: Swordfish