Fuelling Venetian Polenta With Baby Shrimps Recipe

This recipe is great for training, with a good balance of protein, minerals and medium G.I. carbohydrate.

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Cooking time
15 minutes
2 people

Nutritional facts

Calories 677.2 (kcal)
Protein 64.5 (g)
Carbs 78.9 (g)
Fat 11.5 (g)

Recipe Information

Prep: 5 minutes Cooking: 15 minutes
Serves: 2

Ingredients hide check list

If you have ever been lucky enough to visit Venice, you are likely to have come across schie con polenta, a delicious dish of baby shrimps from the Venice lagoon, sautéed with garlic and parsley and served on a bed of soft polenta. Well, it’s not always that easy to get hold of them, so my version of the dish uses any type of small shrimps that I can get hold of. My fishmonger supplies vacuum packs of tiny, brown shrimps which are cheap and perfect for this dish. Otherwise, just use a pack of peeled frozen shrimps from the supermarket — the smallest ones you can find.


  1. Gently sauté the garlic and the rosemary in a glug of olive oil.
  2. Add the shrimps and a splash of wine and warm through — if you are using uncooked shrimps, then cook them until they turn pink.
  3. Cook the polenta according to pack instructions for soft polenta. Remember to use a large pan as the polenta will spit out at you. The polenta should be the consistency of semolina, or porridge.
  4. Add a good glug of olive oil and some salt and pepper to the polenta and spoon onto two individual plates.
  5. Spoon the shrimp, garlic and rosemary mix (if no rosemary, use flat-leaved parsley and add at end instead) on top of the polenta, drizzle with more olive oil and serve immediately.
  6. Accompany with a crisp, green salad.