Thursday, April 14, 2016
SPICY SHRIMP & PANCETTA OVER CREAMY POLENTA
Polenta is definitely an Italian comfort food. Adding delicious and spicy shrimp in a tomato sauce is sure to please anyone who loves shrimp and polenta! This meal comes together in under 30 minutes.
1 T (15 ml) extra-light olive oil
¾ lb (375 g) large shrimp, peeled and deveined
2 oz (60 g) pancetta, diced
½ yellow onion, diced
2 cloves garlic, minced
½ to 1 t (2 to 5 ml) red pepper flakes
1 (14.5 oz/428 ml) can whole peeled Italian tomatoes
2 t (10 ml) chopped fresh basil
¼ cup (60 ml) Pinot Grigio
Sea salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
2 T (30 ml) chopped Italian parsley, for garnish
In a large skillet that will hold the shrimp and sauce, add the oil and cook shrimp over medium-high heat for 2 minutes.
Remove with a slotted spoon to a bowl and set aside.
In the same skillet, add the pancetta and cook until crisp.
Reduce heat to medium, add the onion and sauté 5 minutes.
Add the garlic and red pepper flakes and sauté another minute.
Pour the tomatoes into a large bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.
Add the tomatoes, basil, and wine to the skillet.
Season to taste with salt and pepper and simmer for 20 minutes.
Meanwhile, while sauce is simmering, make the polenta
1½ cups (375 ml) chicken broth
1½ cups (375 ml) whole milk
1 t (5 ml) sea salt
¾ cup (175 ml) stone ground yellow corn meal
2 T (30 ml) unsalted butter
¼ cup (60 ml) grated Parmigiano-Reggiano cheese
¼ cup (60 ml) diced fontina cheese
In a medium saucepan, heat the chicken broth and milk.
Add the salt and slowly stir in corn meal and cook while stirring constantly until mixture thickens, about 10 minutes. Stir in butter, cheese, cover and keep warm.
After sauce has been simmering 20 minutes, add the shrimp and heat through for no more than 2 minutes.
Spoon polenta into 2 warm pasta bowls.
Spoon on some of the shrimp and sauce, drizzle with extra-virgin olive oil, and sprinkle with chopped parsley.