Photo: LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse Recipe
Ingredients
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
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. 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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By Trexer
Cranbrook, BC
on November 28, 2012
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The tomato sauce was alright but could of used some heat to bring it all together. The grits weren't very creamy perhaps more cheese would have helped.
By cj_cashman_7129070
Littleton, CO
on July 13, 2012
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YUM! So good I licked the bowl. I used ground turkey instead of turkey bacon to give the shrimp sauce a meatier texture. I like heat, so I used tomatoes with jalapenos. Result: mouth watering goodness. One thing I was disappointed in, was that all the spice came off the shrimp once I mixed them in to the shrimp sauce. I was skeptical of the lemon zest in the polenta but it was a delightful flavor that is settle with each bite. I cut the butter in half and still had very creamy polenta. Will definitely make again and again.
By CheffLeni
Bristol, CT
on June 25, 2012
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I didn't think I would like this but it took shrimp to a whole othe level. Very creative. Loved this dish! She has got to win Network Star. She is a natural who makes awesome dishes.
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