Saturday, December 10, 2016


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

2 T (30 ml) unsalted butter
2 T (30 ml) extra-light olive oil
½ medium onion, diced
3 cloves garlic, minced
Pinch red pepper flakes
¾ lb (375 g) large shrimp, peeled and deveined
Juice of 1½ lemons and zest of 1 lemon
½ cup (125 ml) dry white wine, such as Pinot Grigio or dry white vermouth
Sea salt and freshly ground black pepper
¼ cup (125 ml) 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 juice, lemon zest, wine, most of the parsley, and pasta water.
Season to taste with salt and pepper.
Serve over polenta.

Serves 2

Polenta (for 2)
1 cup (250 ml) water
1 cup (250 ml) chicken stock
½ t (2 ml) sea salt
½ cup (125 ml) polenta or coarse yellow cornmeal
1 T (15 ml) unsalted butter
2 T (30 ml) freshly grated Parmigiano-Reggiano cheese
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.

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