Shrimp And Polenta

Ingredients:

For The Polenta:

¾ cup fine-grind cornmeal

¼ cup medium-grind cornmeal

4 cups cold water

1 teaspoon fine salt

2 tablespoons unsalted butter or ghee

For The Shrimp:

3 tablespoons extra-virgin olive oil

2 cloves garlic, finely chopped

½ to 1 teaspoon red pepper flakes

½ cup dry white wine (such as Soave or Vermentino)

½ cup water

½ teaspoon fine salt

1 pound large wild shrimp, 31-40 per pound, peeled and deveined

2 tablespoons finely chopped flat-leaf parsley

Juice of ½ lemon

1 tablespoon unsalted butter or ghee

Instructions:

Make the polenta.

Preheat the oven to 350°F.

In a heavy-bottomed Dutch oven or high-sided saucepan, whisk together the cornmeal, water, and salt.

Cover the pot and place in the hot oven.

Bake the polenta for 50 minutes, then remove it from the oven and stir vigorously with a whisk to break up the mass of polenta and give it a smooth creamy consistency.

Taste for doneness (careful—it’s hot!).

If it’s still a little chalky, cover and return it to the oven for 10 minutes.

Stir in 2 tablespoons butter or ghee and whisk until well combined.

Turn off the oven, cover the pot and return the polenta to the oven to keep warm.

Make the shrimp:

Place the 3 tablespoons of olive oil, the garlic, and the red pepper flakes in a large, wide skillet and set over medium-low to low heat.

Cook, stirring often, until the garlic is softened and fragrant but not browned.

Raise the heat to medium-high and stir in the wine and water.

Sprinkle in the salt.

Bring to a simmer and cook until reduced by about half.

Add the shrimp:

Lower the heat to medium and add the shrimp to the pan in a single layer.

Cook for 2 minutes, until pink on the bottom.

Turn and cook on the other side for about 1 minute.

Sprinkle 1 tablespoon of parsley over the shrimp and add the lemon juice.

Stir or swirl gently while the shrimp finish cooking.

After another minute, add 1 tablespoon butter or ghee to the pan and swirl to incorporate it into the sauce.

Remove from the heat.

Remove the polenta from the oven:

Place 4 shallow bowls into the oven to warm briefly—1 to 2 minutes, just to take the chill off.

Spoon a bed of polenta into each warmed bowl and top with shrimp.

Spoon a little of the pan sauce from the shrimp over each serving.

Sprinkle with parsley and serve.

Notes:

If you have any brown bits stuck to the bottom of your pan, use a wooden spoon to scrape them into the sauce when you add the wine. These are drippings from the shrimp and garlic that have been concentrated from the heat. They’ll add tons of complex flavor to your sauce!

Cornmeal is typically coarsely ground and is often labeled “polenta” in the supermarket. I prefer a mix of fine-grind and medium-grind cornmeal for polenta. Whatever texture you like, look for stone-ground, as it has more nutrition and a better flavor than cornmeal that’s been made with metal grinders.

Nutrition Information:

Frequently Asked Questions:

Can I use instant polenta instead of baking it?

While instant polenta can be a time-saving option, the texture may differ slightly from baked polenta.

If using instant polenta, follow the package instructions for cooking.

However, baking polenta as instructed in the recipe can result in a creamier texture and deeper flavor.

Can I use frozen shrimp instead of fresh ones?

Yes, you can use frozen shrimp instead of fresh ones.

Make sure to thaw them thoroughly before cooking according to the recipe.

Additionally, pat them dry with paper towels to remove excess moisture before cooking to prevent the sauce from becoming too watery.

Can I substitute the white wine with something else?

If you prefer not to use wine, you can substitute it with seafood or chicken broth.

The broth will add flavor to the dish while keeping it alcohol-free.

Alternatively, you can omit the wine altogether and increase the amount of water slightly.

Can I prepare the polenta ahead of time?

Yes, you can prepare the polenta ahead of time.

Once baked, you can keep it warm in the oven until ready to serve.

If you need to reheat it, add a splash of water or milk and stir until creamy.

Adjust the seasoning if necessary before serving.

Can I make this dish vegetarian?

Absolutely! You can make a vegetarian version of this dish by omitting the shrimp and using vegetable broth instead of water in the polenta.

You can also add sautéed vegetables like bell peppers, mushrooms, or spinach to enhance the flavor and nutrition of the dish.

How do I know when the shrimp are cooked?

Shrimp cook quickly and are ready when they turn pink and opaque.

Be careful not to overcook them, as they can become tough and rubbery.

The total cooking time for shrimp in this recipe is about 3 minutes.

Can I use regular butter instead of ghee?

Yes, you can use regular butter instead of ghee.

Ghee is clarified butter, which means it has had the milk solids removed, making it suitable for those with lactose intolerance.

However, regular butter will work just fine in this recipe.

What can I serve as a side dish with shrimp and polenta?

This dish pairs well with a variety of side dishes, such as a crisp green salad, roasted vegetables, or steamed asparagus.

You can also serve it with crusty bread to soak up the flavorful sauce.

Can I adjust the amount of red pepper flakes to control the spiciness?

Yes, you can adjust the amount of red pepper flakes to suit your taste preferences.

Start with less if you prefer a milder dish, and add more if you like it spicier.

Be cautious, though, as red pepper flakes can be quite potent.

How should I store leftovers?

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days.

Reheat gently on the stovetop or in the microwave until heated through before serving.