Shrimp with Fried Polenta Cakes

Shrimp with Fried Polenta Cakes
Adapted from gardenandgun.com
Shrimp with Fried Polenta Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from gardenandgun.com

Ingredients

  • Shrimp:

  • 1

    pint (about 2 cups) cherry tomatoes

  • 4

    tbsp. olive oil, divided

  • 1

    lb. ‘Nduja or spicy fresh sausage, such as chorizo or andouille

  • 1

    cup red onion, sliced into petals

  • 2

    cups white wine

  • Black pepper, to taste

  • 4

    cups packed baby spinach

  • 1

    lb. fresh wild Atlantic shrimp, peeled and deveined

  • 6

    oz. butter, chilled and diced

  • Salt, to taste

  • 8

    fried polenta cakes (recipe follows)

  • Fried Polenta Cakes

  • Ingredients

  • 3

    cups water

  • 1 1/2

    tsp. kosher salt

  • 3/4

    cup polenta (or grits)

  • Canola oil, for frying

Directions

Shrimp Recipe: Preparation Preheat oven to 350ºF. Toss tomatoes with 2 tablespoons olive oil in a shallow ovenproof dish that can hold the tomatoes in a single layer. Roast for 30 to 45 minutes, or until tomatoes collapse and begin to caramelize. (This can be done a day ahead. Bring tomatoes to room temperature before using.) Heat a large shallow sauté pan over medium-high and add remaining 2 tablespoons olive oil, meat, and onions, breaking up the mixture with the edge of a spoon if necessary. Sauté until onions soften and meat is well browned, about 5 or 6 minutes. Add the white wine and a couple of grinds of black pepper; bring to a boil and cook until it is reduced by almost half. Stir in the roasted tomatoes, spinach, and shrimp, and cook for 2 or 3 minutes, until shrimp is just cooked through. Add butter and stir to make the sauce glossy. Salt as needed. Spoon mixture over polenta cakes and serve immediately. Fried Polenta Cakes Recipe: Preparation Combine water and salt in a saucepan and bring to a boil. Slowly whisk in polenta, reduce heat to a low simmer, and cook for 20 to 25 minutes, stirring frequently and adding water if needed to keep the consistency thick but easy to stir. Pour polenta into a lightly oiled loaf pan and refrigerate until cold and hard, about 2 hours or overnight. When polenta has cooled, invert the pan onto a cutting board and slice the polenta into 8 even pieces. To fry, use a countertop deep fryer or add at least 3 inches of oil to a heavy saucepan and heat to 350ºF. Fry cakes 2 or 3 at a time until they are golden brown, about 4 minutes. Remove to a paper-towel-lined plate and keep warm until ready to serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: