Sweet Shrimp with Soft Polenta

Total Time:
33 min
Prep:
10 min
Cook:
23 min

Yield:
4 appetizer servings
Level:
Easy

Ingredients
  • 1/2 cup finest ground white polenta or cornmeal
  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 red cayenne chile, thinly sliced
  • 1/4 cup dry white wine (recommended: Bastianich Tocai)
  • 1 pound sweet shrimp (may substitute rock shrimp)
  • 1 tablespoon butter
  • 1/2 Meyer lemon, juiced
  • 1 bunch Italian parsley, leaves cut into chiffonade
Directions
  • In a 4-quart saucepan, bring 3 cups water to a boil and stream in the polenta while whisking constantly. Bring to a boil, then lower to a simmer and cook 20 minutes, stirring regularly. Set aside and cover with plastic wrap.

  • In a 12-inch saute pan, heat the olive oil over medium-high heat until just smoking. Add garlic and chile and cook until softened, about 30 seconds, being careful not to brown the garlic. Add wine and bring to a boil, then add shrimp and cook until just cooked through. Remove from heat and add butter, lemon juice, and parsley. Season with salt and pepper and set aside.

  • To plate, place about 1/4 cup of the soft polenta in the center of each plate. Divide the shrimp mixture over top and serve.


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