Venetian Shrimp with Polenta
DOWNLOADWe Have What You'll Need:
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 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 uncooked, peeled, and deveined shrimp
- 2 teaspoons lemon zest
- 1/2 teaspoon fine sea salt
- 1/4 cup unsalted butter, cut into cubes
- 1/2 cup finely chopped fresh flat-leaf parsley, divided
Directions
- To 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.
- For the shrimp, begin by heating the oil in a large deep skillet over medium-low heat. Add the garlic, and red pepper and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until reduced by half, about 5 minutes. Add stock and return it to a simmer for 5 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.
- Divide polenta among warm shallow bowls; top each with shrimp and sauce. Garnish with the rest of the parsley and serve immediately.
