LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse

By ROBandSEAN

Ingredients

• 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
• 1 pound 16/20 count shrimp
• 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
• 6 tablespoons unsalted butter
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
• Garnish:
• 2 tablespoons chopped cooked turkey bacon
• 2 tablespoons chopped fresh parsley

Details

Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

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.