Salt & stone

Salt & Stone pairs fire-roasted shrimp with creamy stone-ground polenta, bringing together the flavors of the Southern coast and the mill in one comforting bowl. Rustic enough for a weeknight and refined enough for company.

Serves

2 - 3

time

~ 1 hr

skill

6/10

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ingredients

Grilled Shrimp Marinade

  • 1½ lbs colossal shrimp, peeled and deveined
  • 2–3 tbsp olive oil
  • Juice of 1 lime
  • 2–3 cloves garlic, minced
  • Kosher salt
  • Freshly cracked black pepper
  • Crushed red pepper flakes

Parmesan Polenta Cakes

  • 1 cup stone-ground polenta
  • 3–4 cups chicken stock (as needed)
  • Kosher salt
  • Freshly cracked black pepper
  • Freshly grated Parmesan
  • Olive oil, for pan frying

Butter-Lemon Pan Sauce

  • Olive oil
  • 1 shallot, finely diced
  • ½ red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 can artichoke hearts, drained and halved
  • 3–4 cloves garlic, minced
  • 4 tbsp butter
  • Juice of ½ lemon
  • Kosher salt
  • Freshly cracked black pepper
  • Crushed red pepper flakes

Garnish

  • Fresh parsley, chopped

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directions

Make the Polenta

  1. Bring the chicken stock to a gentle simmer.
  2. Slowly whisk in the polenta to prevent lumps.
  3. Cook over low heat, stirring often, until thick and creamy according to the package directions.
  4. Season with kosher salt and black pepper, then stir in the Parmesan until fully melted.

Chill the Polenta

  1. Spread the polenta evenly into a lightly greased loaf pan or shallow dish.
  2. Smooth the top and refrigerate until completely firm.

Marinate the Shrimp

  1. Combine the shrimp with the olive oil, lime juice, garlic, kosher salt, black pepper, and crushed red pepper flakes.
  2. Toss until evenly coated and refrigerate while you prepare the polenta.
  3. Refrigerate while the polenta chills and oreoare the remaining ingredients.

Grill the Shrimp

  1. Prepare the Big Green Egg for direct cooking over medium-high heat.
  2. Grill the shrimp until just cooked through, about 2–3 minutes per side.
  3. Remove immediately and set aside.

Crisp the Polenta Cakes

  1. Slice the chilled polenta into cakes.
  2. Heat olive oil in a skillet over medium heat.
  3. Pan-fry the cakes until golden brown and crisp on both sides.
  4. Transfer to a plate and keep warm.

Make the Butter-Lemon Pan Sauce

  1. In the same skillet, add a splash of olive oil.
  2. Sauté the shallot over medium-low heat until softened.
  3. Add the red onion, cherry tomatoes, and artichoke hearts, cooking until the vegetables are tender and the tomatoes begin to soften.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the butter and allow it to melt completely.
  6. Finish with the lemon juice and season with kosher salt, black pepper, and crushed red pepper flakes.
  7. Return the shrimp to the pan just long enough to warm through.

Plate & Serve

  1. Arrange the crispy Parmesan polenta cakes on each plate.
  2. Spoon the shrimp and butter-lemon pan sauce over the polenta.
  3. Finish with fresh parsley and serve immediately.

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Tennessee Tastebuds Tip

The polenta must be completely chilled before slicing and pan-frying. Giving it 30–60 minutes in the refrigerator allows it to firm up, making it much easier to achieve crisp, golden edges without falling apart.

Kitchen Notes

Stone-ground polenta provides a rich, creamy base that balances the bright butter-lemon sauce and smoky shrimp. Resist the urge to overcook the shrimp—they only need a few minutes over the fire. Pull them as soon as they’re opaque and let the warm pan sauce bring everything together just before serving.

© 2026 Tennessee Tastebuds · Nathan Walker