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Fennel, Orange and Shrimp over Soft Polenta

2 shallow bowls · Active 20 min · Total 40 min

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Soft polenta makes a calm, warm base for a bright skillet of shrimp and fennel. The orange is used as juice and zest rather than fruit segments, so the vegetables sit in a light savory glaze. Thin fennel slices soften while keeping a little shape. This is a sit-down supper for before work: serve it as soon as the shrimp are ready, while the polenta still flows easily from the spoon.

Jump to ingredients

Orange-glazed shrimp and sliced fennel on soft polenta.

Slice the fennel for the pan

Trim away any dry stalk ends and the tough bottom of the bulb, then slice the usable bulb about an eighth of an inch thick. Thick wedges would need a much longer cook and leave the shrimp waiting. A short covered steam softens the slices; uncovering afterward lets the extra water evaporate. The final pan should contain tender fennel rather than a puddle of thin orange juice.

Keep the polenta relaxed

Use fine polenta with a normal stovetop cooking time of about twenty minutes, not coarse grits or a long-cooking variety. Whisk the grain into moving liquid to avoid hard little lumps. Once it thickens, switch to a spoon and use low heat: a bubbling pot of polenta can spit. If the finished mixture holds a stiff mound, loosen it with hot water a tablespoon at a time before serving.

Add citrus in two stages

The juice has a moment in the skillet to reduce, while the finely grated zest goes in at the end for a fresher aroma. There is no need to leave a raw orange slice on the plate. Shrimp finish quickly, so have the bowls ready before adding them. Cooking them slowly for an extra ten minutes will make them firmer without improving the sauce.

Ingredients

  • 2/3 cup fine polenta with an approximately 20-minute cooking time (100 g)
  • 2 cups water (480 ml), plus a little hot water for loosening
  • 1/2 cup whole milk (120 ml)
  • 2 teaspoons unsalted butter (10 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium fennel bulb, trimmed and sliced 1/8 inch (3 mm) thick (250 g prepared weight)
  • 1/4 cup water for the fennel (60 ml)
  • 1/3 cup freshly squeezed orange juice (80 ml)
  • 1 teaspoon finely grated orange zest (2 g)
  • 10 1/2 oz raw peeled, deveined medium shrimp, thawed if frozen (300 g)
  • 1/2 teaspoon fine salt (3 g), divided
  • 1/4 teaspoon black pepper (0.5 g)

Set out

Medium heavy saucepan with lid, 12-inch (30 cm) skillet with lid, Whisk, Fine grater

Allergens

Crustacean shellfish (shrimp), Milk. Check labels and substitutions.

Make it

  1. Bring the 2 cups (480 ml) water, milk and half the salt to a gentle simmer in the saucepan. Slowly whisk in the polenta. Reduce to low and cook for 20–25 minutes, stirring frequently, until tender; use the packet time if it differs. Partly cover to control splashes.
  2. Meanwhile, heat the olive oil in the skillet over medium heat. Add the fennel and remaining salt; cook for 3 minutes, stirring. Add the 1/4 cup (60 ml) water, cover and steam for 8–10 minutes, until the fennel is tender.
  3. Uncover the skillet and let any remaining water evaporate. Pour in the orange juice and simmer for 2 minutes.
  4. Pat the shrimp dry. Add them to the fennel in a single layer and cook for 3–5 minutes, turning halfway, until the flesh is pearly white and opaque throughout. Remove the skillet from the heat and stir in the orange zest and pepper.
  5. Stir the butter into the cooked polenta. If needed, add hot water 1 tablespoon (15 ml) at a time until it is soft and spoonable. Divide between two shallow bowls and top with the shrimp, fennel and all the pan juices. Serve immediately.

Choose this for a meal at home

The textures are at their best straight from the pan. For a work break, select one of the collection’s packed cold meals or thermos stews instead of trying to keep this bowl lukewarm.

A useful detail

Shrimp size affects cooking time. Check the thickest ones for opaque flesh throughout rather than relying only on their curled shape.

Another way

  • Replace the milk with 1/2 cup (120 ml) water and the butter with 2 teaspoons (10 ml) olive oil for a milk-free version.
  • Use quick-cooking polenta only by following its shorter packet method; start it later so it finishes with the shrimp.

Keep it well

Best served immediately. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below and use within 2 days. Reheat gently to 165°F/74°C, loosening the polenta with water; the shrimp will become firmer. Do not leave a portion on the counter to eat after work.