LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 servings
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 servings
Ingredients
1 pound 16/20 count shrimp
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
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
Salt and freshly ground black pepper
Salt and freshly ground black pepper
6 tablespoons unsalted butter
1 teaspoon lemon zest
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.
