Craving a meal that’s both comforting and special? Garlicky Lemon Butter Shrimp with Bacon and Creamy Cheddar Polenta is the answer. Smoky seared shrimp meet velvety, cheesy polenta for a dish that marries Southern soul with a taste of Italy.

This isn’t a history of Low Country cuisine, nor a revival of the classic 80s shrimp and grits. Instead, this is about shrimp and polenta—a dish designed for those evenings when you need an easy meal that’s deeply comforting yet special enough for a date night.

Easy Date Night Shrimp and Polenta

This recipe captures the deep, home-cooked soul of “shrimp and grits”, originally a Southern comfort breakfast dish. However, my reimagined version also looks to Italy—specifically Polenta E Schie (polenta with grey shrimp) a specialty of Venice.

In this version, I kept the smoky, sharp punch of bacon and cheddar often used in Southern recipes. For this recipe, I used larger, more accessible shrimp than those used in Italy. By simmering the shrimp in a bright sauce of garlic, lemon, and white wine and serving it over creamy polenta, I’ve given the meal an updated Italian vibe that’s just as comforting.

What Makes This Recipe Special

• By searing the shrimp in rendered bacon fat instead of plain oil, you infuse the shrimp with a deep, smoky undertone.

• Lemon and white wine balances the richness of the bacon and cheese. They make every bite feel fresh and makes the flavor of the shrimp pop.

• The velvety cheddar polenta is made by substituting part of the water with half-and-half for an almost pudding-like consistency. It provides a creamy canvas that balances the garlicky lemon butter pan sauce.

Benefits of Using Polenta

• Excellent Substitute For Grits: Because both are made from ground corn. Polenta is typically made from yellow flint corn, giving it a slightly firmer texture and nuttier flavor compared to the white dent corn used for Southern grits.

• Easier Cooking Process: Because flint corn has a lower starch content than the “dent corn” used for grits, polenta requires less frequent stirring. Polenta typically takes 20-30 minutes to cook, depending on the desired texture and the coarseness of the cornmeal used. However, you can reduce the cooking time by using more finely ground cornmeal or “quick-cooking” polenta, which takes 5–10 minutes

• Versatile Serving Styles: Polenta’s firmer structure makes it ideal for more than just a soft base. You can cool it, slice it into cakes, and bake or fry it to create a crispy contrast for shrimp.

To complete the meal I would suggest an Italian chopped salad with a mix of crisp greens, radicchio, and a light herb dressing that keeps the meal feeling Mediterranean. Because this dish features a bright, citrusy sauce and creamy cornmeal, a wine with high acidity to cut through the richness is ideal. I would suggest a Pinot Grigio from the Veneto region. For a special touch, a dry Prosecco would be great. Its effervescence would act like a palate cleanser between bites of the buttery sauce. 

Whether you’re a die-hard fan of the Southern classic or a lover of Mediterranean flavors, this Italian-inspired shrimp and polenta offers the best of both worlds. It’s elegant enough for a Saturday dinner party, yet simple enough for a cozy weeknight at home. Give this Venetian twist a try—I think you’ll find that a little lemon and white wine can make an old favorite feel brand new again.

Lemon Butter Shrimp with Bacon & Cheddar Polenta

Ingredients

Recipe serves 2 – 4, adjust accordingly

Cheddar Cheese Polenta

• 1/2 c. cornmeal/polenta (medium grind or “quick-cooking”)
• 1 c. half and half or milk
• 2 – 3 c. water
• 1 tsp. salt or to taste
• fresh ground black pepper
• 1 c. (about 4 oz.) grated extra sharp white cheddar cheese

Shrimp

• 2 strips thick cut bacon, cut in 1/2 lengthwise, then into 1/2 inch pieces
• 4 jumbo shrimp per person, peeled and deveined (about 1/2 lb. for 2 persons)
• 1/4 tsp. each of salt, pepper, garlic powder, onion powder and sweet paprika
• a pinch of cayenne pepper
• 2 – 3 tsp. olive oil
• 1/2 onion, diced
• 3 – 4 cloves garlic, minced
• 2 green onions sliced, green and white separated
• 1 tsp. flour (I used Wondra)
• 1/4 c. white wine
• 1/4 c. chicken broth
• 1 tsp. Worcestershire sauce
• 2 – 3 Tbsp. butter
• zest from 1/2 lemon
• 2 tsp. lemon juice or to taste (I used 1/2 lemon)
• a dash of Tabasco or to taste

Directions

l. Prepare the Cheddar Polenta: Bring the liquid just to a boil in a medium saucepan. Gradually whisk in the polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently until thick and creamy (about 10 – 25 minutes depending on the type of polenta). Turn off the heat and stir in the cheddar cheese until melted. Covere and keep warm.

2. Cook the Bacon: In the meantime, cook the bacon in a large sauté pan over medium heat until crispy. Remove the bacon with a slotted spoon and keep the bacon fat in the pan to cook the shrimp.

3. Sauté the Shrimp: Increase the heat to medium-high. Add the shrimp in a single layer and cook for 1 – 2 minutes per side until they just turn pink and opaque. Remove the shrimp and set them aside on a plate to avoid overcooking while you prepare the sauce. 

4. Make the Lemon Butter Sauce: Pour out the bacon drippings and add the olive oil. Add the onion and white part of the scallions and cook until soft. Add the garlic and cook for 30–60 seconds until fragrant. Sprinkle in the flour and seasonings, stir until the onion is coated and cook for a minute.

Pour in the white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer for 2–3 minutes until the wine reduces by half. Stir in the chicken broth and simmer until slightly thickened. If sauce becomes too thick, add a little water, wine or chicken stock. Reduce heat to low. Whisk in the butter a Tbsp. at a time. Add the fresh lemon juice, and lemon zest. Taste and adjust the seasonings if necessary.

Assemble and Serve: Return the shrimp to the pan. Toss briefly to coat them in the sauce and heat through. Do Not Over Cook. Ladle polenta into serving bowls and let sit to firm up for a couple of minutes. Ladle sauce into the center of the polenta and top with shrimp. Garnish with crispy bacon and green scallion tops and serve.

NOTES FROM THE KITCHEN

• Timing: Start the polenta first, as it often takes longer to cook than the shrimp.
• Texture: If the polenta becomes too thick, stir in a little water to regain a creamy consistency.
• Shrimp: Pat shrimp dry before cooking to ensure a better sear and prevent them from steaming. Make sure to undercook the shrimp so they can finish in the pan sauce. Overcooked shrimp will have a rubbery texture.
• Freshness First: Always use freshly squeezed lemon juice and fresh garlic. Bottled juice or pre-minced garlic can add a bitter or muted flavor that fights the sauce’s brightness.
• Substitutions: Polenta and grits are mostly interchangeable, but polenta requires less frequent stirring. Water, chicken broth, milk, half and half or a combination can be used to cook the polenta.

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This Lemon Butter Shrimp with Bacon and Cheddar Polenta is more than just a meal. It’s a bowl of pure comfort designed to be shared. Whether you’re cooking for a cozy date night or a Sunday family brunch, this dish brings a touch of Italy right to your kitchen table.

This dish is a beautiful reminder of how two cultures, oceans apart, can find common ground in a simple bowl of cornmeal and shrimp. I can’t wait to hear how this reimagined comfort food turns out in your kitchen!

I would love to know your favorite way to serve this meal. Would you add an extra kick of spice or swap the cheddar for another favorite cheese?  Let me know in the comments below. Happy cooking!

Lemon Butter Shrimp with Cheddar Polenta

A Southern-Italian mash-up on shrimp and grits — lemon-white-wine butter sauce over creamy sharp cheddar polenta, finished with crispy bacon.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 2

Course: Main Course

Cuisine: Italian-American

Ingredients Method Notes

Ingredients

  

Cheddar Cheese Polenta

• 1/2 cup cornmeal/polenta medium grind or quick-cooking
• 1 cup half and half or milk
• 2-3 cup water
• 1 tsp salt or to taste
• fresh ground black pepper
• 1 cup extra sharp white cheddar grated (~4 oz)

Shrimp

• 2 strips thick-cut bacon cut lengthwise then into 1/2-inch pieces
• 4 per person jumbo shrimp peeled and deveined (~1/2 lb for 2)
• 1/4 tsp each salt, pepper, garlic powder, onion powder, sweet paprika
• 1 pinch cayenne pepper
• 2-3 tsp olive oil
• 1/2 onion diced
• 3-4 cloves garlic minced
• 2 green onions green and white separated, sliced
• 1 tsp flour Wondra recommended
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1 tsp Worcestershire sauce
• 2-3 Tbsp butter
• 1/2 lemon (zest)
• 2 tsp lemon juice or to taste
• dash Tabasco to taste

Method

 

1. Prepare the Cheddar Polenta: bring the liquid just to a boil in a medium saucepan. Gradually whisk in the polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently until thick and creamy (10–25 minutes depending on the type of polenta). Off the heat, stir in the cheddar until melted. Cover and keep warm.
2. Cook the Bacon: in a large sauté pan over medium heat, cook bacon until crispy. Remove with a slotted spoon and keep the bacon fat in the pan to cook the shrimp.
3. Sauté the Shrimp: increase heat to medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Remove and set aside.
4. Make the Lemon Butter Sauce: pour out the bacon drippings, add olive oil. Add the onion and white parts of the scallions and cook until soft. Add garlic and cook 30–60 seconds until fragrant. Sprinkle in flour and seasonings; stir until the onion is coated and cook a minute.
5. Pour in the white wine. Scrape up the browned bits from the bottom of the pan. Simmer 2–3 minutes until wine reduces by half. Stir in the chicken broth and simmer until slightly thickened. Reduce heat to low. Whisk in butter a Tbsp at a time. Add lemon juice and zest. Taste and adjust.
6. Assemble and Serve: return the shrimp to the pan. Toss briefly to coat and heat through. Do not overcook. Ladle polenta into bowls, let sit to firm up for a couple minutes, then ladle sauce into the center and top with shrimp. Garnish with crispy bacon and green scallion tops.

Notes

Start the polenta first — it takes longer than the shrimp. If polenta becomes too thick, stir in a little water. Pat shrimp dry before cooking for a better sear. Use fresh lemon juice and fresh garlic; bottled versions dull the sauce.