Shrimp With Polenta - {Gamberetti Con Polenta}

By á-170456

Ingredients

• 4 cups water
• 3 bay leaves
• 2 tablespoons coarse salt
• 1 1/2 cups coarse yellow cornmeal
• 1/2 celery rib coarsely chopped
• 2 garlic cloves
• 3 tablespoons extra-virgin olive oil
• 1 onion coarsely chopped
• 1 1/2 pounds rock shrimp
• 2 teaspoons tomato paste
• 1/2 cup dry white wine
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons finely-chopped Italian parsley

Details

Servings 4

Preparation

Step 1

In a heavy-bottomed saucepot, combine the water, 1 of the bay leaves, and salt and bring to a simmer over medium heat. Gradually whisk the cornmeal into the pot, a little at a time, stirring constantly. Reduce the heat to medium-low and stir constantly until the polenta is smooth and thick, about 30 minutes. Remove the bay leaf. Turn the polenta into a serving bowl and keep warm.

In the bowl of a food processor, combine the celery and garlic, and process to form a smooth paste. Set aside.

In a 12- to 14-inch saute pan, heat the olive oil over medium-high heat and add the onion. Saute until softened and slightly browned, about 3 minutes, then add the celery and garlic, and remaining 2 bay leaves. Cook for 5 minutes, stirring occasionally. Add the tomato paste and wine, mix well, and cook for 5 minutes.

Add the shrimp and season with salt and pepper, to taste. Add a bit of water if necessary to keep the mixture from getting too thick, cook for 2 to 3 minutes until the shrimp are tender but cooked through.

Remove the bay leaves and stir in the parsley. Serve immediately with the warm polenta.

This recipe yields 4 servings.