Italian Style Shrimp and Grits

 I’ve topped creamy parmesan polenta with crunchy cornmeal crusted shrimp and a zesty tomato sauce. Pure cozy comfort in a bowl.

The creamiest, most gorgeous (yes, gorgeous) polenta is topped with a flavorful tomato sauce and tender shrimp coated with crunchy cornmeal.

INGREDIENTS

– whole milk – chicken stock – kosher salt –  yellow cornmeal – unsalted butter – parmesan cheese

Creamy Polenta

INGREDIENTS

– sugar – kosher salt – sweet paprika – garlic powder – lemon zest – cayenne pepper – ground black pepper – extra virgin olive oil – shrimp – yellow cornmeal – Canola oil 

Shrimp and Sauce

INGREDIENTS

– pancetta – shallot – garlic – AP flour – tomato paste – dry white wine – chicken stock – unsalted butter – parsley – scallions

Shrimp and Sauce

Combine milk, stock and salt in a medium saucepan. Cover and bring to a boil over high heat.

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Reduce the heat and slowly pour the cornmeal in while steadily whisking. Stir in the butter and cheese and season to taste with salt and pepper.

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In a medium bowl whisk together the sugar, salt, paprika, garlic powder, lemon zest, cayenne, black pepper and olive oil. Add the shrimp and toss well to combine.

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Place a large saute pan over med/high heat and cook the pancetta until browned. Remove the pancetta to a paper towel-lined plate.

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Add the shallot and garlic to the pan and cook for about 3 mins until soft. Stir in the flour and cook for about 2 mins, then add the tomato paste.

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Whisk in the wine and then the stock. Season with salt and pepper and allow the sauce to reduce by a third.

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Keep the sauce warm over low heat while you cook the shrimp. Remove the shrimp from the marinade, gently shake them off before tossing them into the cornmeal.

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Heat the canola oil in a large non-stick skillet until shimmering. Add the shrimp, but don’t crowd the pan. Cook it in two batches if necessary.

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Cook the shrimp until golden brown on one side, about 2 mins, then flip. Remove to paper towel-lined plate to drain.

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FOR DETAILED RECIPE, VISIT WHAT SHOULD I MAKE FOR

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