SHRIMP SCAMPI & POLENTA

Here is another delicious way to serve shrimp scampi. This is the Italian version of the southern favorite, shrimp and grits.

2 T unsalted butter

2 T extra-light olive oil or avocado oil

½ medium onion, finely diced

3 cloves garlic, minced

Pinch red pepper flakes

¾ lb large shrimp, peeled and deveined

Zest and juice of 1 large lemon

½ cup dry white wine, such as Pinot Grigio or dry white vermouth

Sea salt and freshly ground black pepper

¼ cup minced Italian parsley

Extra-virgin olive oil, for drizzling

Freshly grated Parmigiano-Reggiano (optional)

In a large skillet over medium heat, add the butter and olive oil.

Add the diced onion and sauté for 3 to 4 minutes.

Add garlic, red pepper flakes, and shrimp.

Cook until the shrimp turn pink, about 3 minutes.

Add the lemon zest, lemon juice, wine, and most of the parsley.

Season to taste with salt and pepper.
Serve over polenta.

Serves 2

Polenta (for 2)
1 cup water
1 cup chicken stock
½ t sea salt
½ cup polenta or coarse yellow cornmeal
1 T unsalted butter
2 T freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper

In a saucepan, bring the water and chicken stock to a boil, then add the sea salt.

Add the polenta to the saucepan in a gentle stream, whisking as you pour.
Reduce the heat and let the polenta simmer, whisking constantly for about one minute.
Reduce heat to the lowest setting and let simmer for about 20 minutes, stirring often to prevent it from sticking. If it seems to dry, add a little more water or chicken stock.

Remove from stove, stir in the butter and grated Parmigiano cheese.
Season to taste with salt (if needed) and pepper.