Name: LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 1 pound 16/20 count shrimp; 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; 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; 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. It has not been tested for home use.

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LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse

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