Roasted Garlic Shrimp with Parmesan Polenta and Charred Broccoli

Make it

Instructions

1. 01

   Prepare the oven, pan, and ingredients

   Place an oven rack in the upper-middle position and heat the oven to 220°C / 425°F. Line a large rimmed baking sheet with parchment. Wash and thoroughly dry 450 g broccoli florets; cut any large florets into bite-size pieces. Peel 6 garlic cloves. Zest and halve 1 lemon. Chop 15 g fresh parsley. Pat 450 g large raw shrimp dry with paper towels; discard any shells or veins, and keep the shrimp refrigerated while preparing the remaining ingredients. Measure 120 g panko breadcrumbs, 30 ml olive oil, 1 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp black pepper. Keep the raw shrimp and its board or plate separate from ready-to-eat foods. | Why: Dry surfaces brown better, and early measuring keeps the short shrimp-cooking window controlled.

2. 02

   Roast the broccoli and garlic

   Arrange the prepared florets and peeled cloves on the lined baking sheet. Toss with 15 ml olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper, then spread everything in one layer. Roast at 220°C / 425°F for 18–20 minutes, turning the florets once after 10 minutes, until the edges are deeply browned and a knife slides easily into the thick stems. Remove the cloves when they are soft and golden; leave the florets on the sheet in a warm spot. | Why: High heat concentrates sweetness and creates char while the enclosed cloves become mellow enough to blend into the finishing sauce.

3. 03

   Cook the polenta

   While the tray roasts, bring 950 ml water and 0.5 tsp kosher salt to a gentle boil in a medium saucepan. Slowly whisk in 170 g instant polenta, reduce the heat to low, and cook for 5–7 minutes, whisking often, until thick, smooth, and bubbling softly. Turn off the heat and stir in 40 g unsalted butter, 60 g finely grated Parmesan cheese, and 0.25 tsp black pepper. Cover and keep warm; if it becomes too thick, loosen it later with a splash of hot water. | Why: Gradual whisking prevents lumps, while butter and cheese give the grain a silky texture that carries the roasted flavors.

4. 04

   Toast the lemony crumbs

   Heat a large skillet over medium heat for 1 minute. Add 120 g panko breadcrumbs and toast for 3–4 minutes, stirring constantly, until evenly golden and crisp. Transfer them to a bowl and immediately toss with 15 g chopped fresh parsley and 0.5 tsp lemon zest. Wipe out the skillet if loose crumbs remain. | Why: Toasting separately keeps the topping crisp instead of letting it soften in the seafood juices.

5. 05

   Sauté the shrimp and finish

   Heat the same skillet over medium-high heat. Toss the refrigerated seafood with 15 ml olive oil, 1 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Add it to the hot skillet in one layer and cook for 2 minutes on the first side and 1–2 minutes on the second side, turning once, until opaque throughout, pearly, and firm; the thickest piece should reach 63°C / 145°F. Squeeze in 15 ml lemon juice and mash in the roasted garlic, stirring for 30 seconds until glossy. Remove from the heat. Spoon the warm polenta into four shallow bowls. Top with the charred florets and shrimp, scatter over the lemony crumbs, and finish with 15 g chopped fresh parsley and the remaining lemon zest. Serve immediately. | Why: A hot, brief sauté protects the delicate texture, while citrus and roasted garlic balance the creamy base and smoky seasoning.