Spicy Shrimp with Creamy Polenta

Spicy Shrimp with Creamy Polenta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tsp. kosher salt

  • 1

    c. polenta or yellow cornmeal

  • 2

    c. water & 2 c. chicken stock

  • 2

    tbsp. butter

  • c. freshly grated Parmesan

  • c. freshly grated Asiago

  • 3

    scallions, thinly sliced, whites and greens separated

  • 2

    tbsp. extra-virgin olive oil

  • 3

    cloves garlic, minced

  • ½

    tsp. crushed red pepper flakes, plus more for garnish

  • 1

    pt. grape tomatoes, halved

  • 24

    oz. medium shrimp, peeled and deveined (tails left on, if desired)

  • 2

    tsp. fresh thyme leaves or ¼ t. dried

  • ½

    c. dry white wine

  • ½

    c. chicken stock

  • 2

    tbsp. heavy cream

Directions

1. In a medium, heavy-bottomed saucepan, bring salt and 2 cups water & 2 cups chicken stock to a boil. Add polenta in a slow steady stream, whisking constantly. Continue to whisk 2 minutes more, then reduce heat to low and simmer, covered, 20 minutes, whisking occasionally. Remove from heat and whisk in butter and cheese. Season with salt. 2. In a large skillet, heat oil over medium-high heat. Add garlic, red pepper flakes, and scallion whites and cook, stirring occasionally, until fragrant, 2 minutes. Add tomatoes and cook until soft, stirring, 4 minutes. 3. Add shrimp and thyme and cook until shrimp are completely pink, stirring, 4 minutes, and season with salt and pepper. Add wine and chicken stock and bring to a boil, then reduce heat to low and simmer until liquid is reduced by half, 2 to 3 minute. Stir in cream and simmer 2 minutes more. 4. Serve shrimp over polenta and garnish with remaining scallion greens. I didn't have asiago cheese so I used all parmesan. I also used milk instead of cream.


Nutrition

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