venetian-shrimp-with-polenta

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Venetian Shrimp with Polenta

Seafood

This shrimp and polenta recipe, all you need to do is make a batch of polenta, which isn’t hard at all; it just requires some stirring.

Ingredients

Polenta

  • 8 cups water

  • 2 cups stone-ground plain white or yellow cornmeal

  • 1 1/4 teaspoons fine sea salt

  • 1 fresh bay leaf

Shrimp

  • 3 tablespoons extra-virgin olive oil

  • 4 garlic cloves, thinly sliced

  • 1/4 teaspoon crushed red pepper, plus more to taste

  • 1/2 cup dry white wine

  • 3/4 cup lower-sodium chicken stock

  • 2 pounds peeled and deveined raw large wild-caught Gulf shrimp

  • 2 teaspoons lemon zest

  • 1/2 teaspoon fine sea salt

  • 1/4 cup unsalted butter, cut into pieces

  • 1/2 cup finely chopped fresh flat-leaf parsley, divided

Description

Make the polenta

Whisk together 8 cups water, cornmeal, salt, and bay leaf in a large saucepan. Bring to a boil over high, stirring bottom and sides of saucepan often with a wooden spoon. Reduce heat to low and cook, stirring bottom of saucepan occasionally with a wooden spoon, until polenta is tender and thickened, about 40 minutes. Remove from heat and cover to keep warm.

Make the shrimp

  1. Heat oil, garlic, and red pepper a large, deep skillet over medium-low. Cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and bring to a simmer over medium-high. Simmer, stirring occasionally, until reduced by half, about 5 minutes. Add stock and return to a simmer; simmer 3 minutes. Add shrimp, lemon zest, and salt. Cook, stirring often, until shrimp are slightly opaque, about 4 minutes. Stir in butter and half the parsley. Once the butter is melted, remove from heat. Cover and steam shrimp until just cooked through, about 2 minutes.

  2. Divide polenta among warm shallow bowls; top each with shrimp and sauce. Garnish with the rest of the parsley and serve immediately.

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