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Learn moreVenetian Shrimp with Polenta
Inspired by Schie con Polenta in Venice, Italy, this dish features garlicky, buttery shrimp cooked in white wine and chicken stock, served over soft polenta.
Polenta
Ingredients
- 8 cups water
- 2 cups stone-ground plain white or yellow cornmeal
- 1 1/4 teaspoons fine sea salt
- 1 fresh bay leaf
Preparation
- 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
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 3/4 cups lower-sodium chicken stock
- 2 pounds peeled and deveined raw large wild-caught Gulf shrimp
- 2 teaspoons lemon zest
- 1/2 teaspoon fine sea salt
- 1/4 cup unsalted butter cut into pieces
- 1/2 cup fresh flat-leaf parsley finely chopped
Preparation
- Heat oil, garlic, and red pepper in 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.