Shrimp Scampi with Creamy Polenta

By CheeseDiva

Ingredients

• INGREDIENTS
• kosher salt
• 1 c. cornmeal or polenta
• 1/2 c. grated Parmesan
• 3 tbsp. butter
• 1 lb. medium shrimp, peeled and deveined
• Black pepper
• 2 tbsp. extra-virgin olive oil
• 3 garlic cloves, minced
• 1 small onion, chopped
• 1/2 tsp. crushed red pepper flakes
• 1 c. dry white wine
• Juice of 1 lemon
• 2 tbsp. chopped fresh chives, plus more for garnish

Preparation

Step 1

In a medium pot, bring 5 cups water to a boil and season with salt. Slowly add cornmeal, whisking constantly to prevent lumps. Reduce heat to low and simmer, stirring occasionally, 20 minutes. Add Parmesan and 1 tablespoon butter. (Polenta should be thick but have a soft consistency. Keep warm until ready to serve.)
In a medium bowl, season shrimp with salt and pepper; set aside. In a large skillet, heat olive oil over medium-low heat. Add garlic, onion, and red pepper flakes and cook until onions are tender, 5 minutes. Add shrimp and cook, stirring occasionally, until just pink; transfer to a plate.
Increase heat to medium-high; add wine and lemon juice and simmer until sauce has reduced, 3 to 4 minutes. Turn off heat and add butter, shrimp, and chives.
Serve shrimp over polenta with sauce and chives.