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Venetian Shrimp with Polenta

Posted on September 21, 2025

 Venetian Shrimp with Polenta (Schie e Polenta) is a classic dish from the Venetian lagoon. It traditionally features tiny gray shrimp (schie) simmered in a garlic, white wine, and tomato broth, served over creamy polenta. Here’s a refined yet approachable recipe you can make at home.


Table of Contents

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  • Venetian Shrimp with Polenta (Schie e Polenta) 🍤
    • Ingredients
  • Instructions
    • Part 1: Make the Creamy Polenta
    • Part 2: Make the Venetian Shrimp
    • Part 3: Serve
  • Chef’s Notes & Tips for Authenticity:

Venetian Shrimp with Polenta (Schie e Polenta) 🍤

This dish is all about contrast: the rich, creamy polenta against the bright, briny, and garlicky shrimp sauce.

Ingredients

For the Polenta:

  • 4 cups water or vegetable broth

  • 1 cup coarse polenta (stone-ground yellow cornmeal)

  • 1 tsp salt

  • 2 tbsp butter

  • ¼ cup grated Parmesan cheese (optional, but delicious)

For the Venetian Shrimp (Schie):

  • 1 lb medium or large shrimp, peeled and deveined (pat dry)

  • 3 tbsp olive oil

  • 4-5 garlic cloves, thinly sliced

  • 1 pinch red pepper flakes (optional)

  • ½ cup dry white wine (e.g., Pinot Grigio)

  • 1 cup canned crushed tomatoes or passata

  • 2 tbsp fresh flat-leaf parsley, chopped

  • Salt and freshly ground black pepper to taste


Instructions

Part 1: Make the Creamy Polenta

  1. Boil Liquid: In a heavy-bottomed saucepan, bring the water or broth to a boil. Add the salt.

  2. Whisk in Polenta: Gradually whisk in the polenta in a slow, steady stream to prevent lumps.

  3. Simmer: Reduce heat to low. Cook, stirring frequently with a wooden spoon for 25-40 minutes (check package instructions). The polenta is done when it is creamy and tender, pulling away from the sides of the pot. If it becomes too thick, add a splash of warm water or broth.

  4. Finish: Stir in the butter and Parmesan cheese (if using). Cover and keep warm while you prepare the shrimp.

Part 2: Make the Venetian Shrimp

  1. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant but not browned.

  2. Cook Shrimp: Increase heat to medium-high. Add the shrimp in a single layer. Season with salt and pepper. Sear for about 1 minute per side, just until they start to turn pink but are not fully cooked. Remove the shrimp to a plate and set aside.

  3. Deglaze: Pour the white wine into the skillet, scraping up any browned bits with your spoon. Let it simmer and reduce by half, about 2-3 minutes.

  4. Make the Sauce: Add the crushed tomatoes to the skillet. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  5. Finish: Return the shrimp and any accumulated juices to the skillet. Toss to coat and heat through for 1-2 final minutes, until the shrimp are opaque and cooked through. Stir in the fresh parsley right at the end.

Part 3: Serve

  • Spoon a generous bed of creamy polenta into shallow bowls.

  • Top with the shrimp and plenty of the garlic-tomato sauce.

  • Garnish with an extra drizzle of olive oil and a sprinkle of parsley.


Chef’s Notes & Tips for Authenticity:

  • The Traditional Way: In Venice, this is often made with schie—tiny, gray, salty lagoon shrimp that are cooked with their shells on. The shells are sucked on for flavor and then set aside. Using larger, peeled shrimp is a more practical and modern adaptation.

  • Polenta Consistency: For an authentic texture, polenta should be creamy but still hold its shape. It will continue to thicken as it sits.

  • Wine Choice: Use a crisp, dry Italian white wine like Pinot Grigio or Soave. It adds acidity and depth that’s essential to the dish.

  • Don’t Overcook the Shrimp: The key is to sear them quickly and then just finish them in the sauce to keep them tender and juicy.

  • Serving Style: This is rustic, comforting food. Serve it family-style with a big platter of polenta and the shrimp and sauce poured right over the top.

Enjoy your taste of Venice! Buon Appetito!

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