Shrimp with Polenta: Gamberetti con Polenta

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 cups water
  • 1 bay leaf, plus 2 bay leaves
  • 2 tablespoons coarse salt
  • 1 1/2 cups coarse yellow cornmeal
  • 1/2 rib celery, coarsely chopped
  • 2 cloves garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 1 1/2 pounds rock shrimp
  • 2 teaspoons tomato paste
  • 1/2 cup dry white wine
  • Salt and pepper
  • 1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons
Directions

In a heavy-bottomed saucepot, combine the water, bay leaf, and salt and bring to a simmer over medium heat. Gradually whisk the cornmeal into the pot, a little at a time, stirring constantly. Reduce the heat to medium low and stir constantly until the polenta is smooth and thick, about 30 minutes. Remove the bay leaf. Turn the polenta into a serving bowl and keep warm.

In the bowl of a food processor, combine the celery and garlic, and process to form a smooth paste. Set aside.

In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat and add the onion. Saute until softened and slightly browned, about 3 minutes, then add the celery and garlic, and remaining bay leaves. Cook for 5 minutes, stirring occasionally. Add the tomato paste and wine, mix well, and cook for 5 minutes. Add the shrimp and season with salt and pepper, to taste. Add a bit of water if necessary to keep the mixture from getting too thick, cook for 2 to 3 minutes until the shrimp are tender but cooked through.

Remove the bay leaves and stir in the parsley. Serve immediately with the warm polenta.


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