Recipe courtesy of Malcolm Mitchell
LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse
Total:
55 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Shrimp Sauce:
Polenta:
Garnish:

Directions

For the shrimp sauce: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Saute the onions and turkey bacon for 3 minutes. Add the garlic, clam juice, diced tomatoes, Italian seasoning and sugar. Simmer for 25 minutes. 

Sprinkle the shrimp with salt, pepper and the smoked paprika. In a small skillet, heat the remaining 2 tablespoons olive oil over medium heat and saute the shrimp for 1 minute. Transfer the shrimp to the tomato sauce and simmer for 2 minutes. 

For the polenta: Bring 3 cups water to a boil in a large saucepan. Stir in the polenta and reduce the heat to a simmer. Cook for 10 minutes. Stir in the heavy cream, Parmesan, butter and lemon zest. Taste and season with salt and pepper.

To serve: Divide the polenta between shallow serving bowls and top each with some shrimp and sauce. Garnish with the turkey bacon and parsley.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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