Venetian Shrimp with Polenta

Ingredients

Polenta

• 4 cups water

• 1 cups stone-ground plain white or yellow cornmeal

• 1 teaspoons fine sea salt

• 1 fresh bay leaf

Shrimp

• 2 tablespoons extra-virgin olive oil

• 2 garlic cloves, thinly sliced

• 1/4 teaspoon crushed red pepper, plus more to taste

• 1/2 cup dry white wine

• 1/2 cup lower-sodium chicken stock

• 1 pound peeled and deveined raw large wild-caught Gulf shrimp

• 1 teaspoons lemon zest

• 1/2 teaspoon fine sea salt

• 1/4 cup unsalted butter, cut into pieces

• 1/2 cup finely chopped fresh flat-leaf parsley, divided

Preparation

Polenta

Whisk together water, cornmeal, salt, and bay leaf in a large saucepan. Bring to a boil over high, stirring bottom and sides of saucepan often with a wooden spoon. Reduce heat to low and cook, stirring bottom of saucepan occasionally with a wooden spoon, until polenta is tender and thickened, about 40 minutes. Remove from heat and cover to keep warm.

Shrimp

Heat oil, garlic, and red pepper a large, deep skillet over medium-low. Cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and bring to a simmer over medium-high. Simmer, stirring occasionally, until reduced by half, about 5 minutes. Add stock and return to a simmer; simmer 3 minutes. Add shrimp, lemon zest, and salt. Cook, stirring often, until shrimp are slightly opaque, about 4 minutes. Stir in butter and half the parsley. Once the butter is melted, remove from heat. Cover and steam shrimp until just cooked through, about 2 minutes.

Divide polenta among warm shallow bowls; top each with shrimp and sauce. Garnish with the rest of the parsley and serve immediately.

Keywords: italian Seafood Main Shrimp