631-300-7603 VegHeadChef@gmail.com

4 servings


2 cups uncooked cornmeal

1/4 -1 cup coconut milk beverage

3 tablespoons olive oil

5 garlic cloves, sliced thin

1/4-1/2 teaspoon crushed red pepper

1/2 cup dry white wine

3/4 cup chicken or vegetable stock

2 pounds peeled and deveined wild-caught Gulf shrimp

1 lemon squeeze and zest

1/2 cup finely chopped fresh flat-leaf parsley

To taste salt & pepper


  • Make the polenta according to the basic directions on package. Once done stir in 1/4 cup coconut milk at a time until smooth and creamy. Adjust seasoning with salt & pepper. Cover and set aside to stay warm.
  • Heat oil, garlic, and crushed red pepper in a large, deep skillet over medium heat. Cook, stirring occasionally, until softened and fragrant, about 3 minutes.
  • Add wine and bring to a simmer over medium-high. Simmer until reduced by half, about 5 minutes.
  • Add stock and return to a simmer, simmer for about 3 minutes.
  • Add shrimp, lemon squeeze, and salt. Cook, stirring often, until shrimp are cooked, about 6-8 minutes.
  • Divide polenta among four bowls. Top each with shrimp and sauce. Finish with lemon zest and parsley.