LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse

Total Time:
55 min
15 min
40 min

6 servings

  • Shrimp Sauce:
  • 4 tablespoons olive oil
  • 1/3 cup diced onions
  • 2 tablespoons chopped turkey bacon
  • 2 tablespoons chopped garlic
  • 1 cup clam juice
  • 16 ounces canned diced tomatoes
  • 1 tablespoon Italian seasoning
  • 2 tablespoons sugar
  • 1 pound 16/20 count shrimp
  • Salt and freshly ground black pepper
  • 1 tablespoon smoked paprika
  • Polenta:
  • 1 cup quick-cooking polenta
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan
  • 6 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper
  • Garnish:
  • 2 tablespoons chopped cooked turkey bacon
  • 2 tablespoons chopped fresh parsley

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. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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