Recipe » Gambero con Polenta: Shrimp and Grits al Italia

italian-shrimp-grits


1 pound medium shrimp, peeled and deveined
4 slices pancetta, coarsely chopped (bacon may be substituted)
4 scallions, finely chopped
3 cloves garlic, finely minced
4 tomatoes, coarsely chopped
1/4 cup dry white wine
6 fresh basil leaves, finely chopped
4 cups cooked polenta
1 cup parmesan cheese, coarsely grated

Prepare polenta according to package directions, on the stovetop or in the microwave. Stir in parmesan cheese. Divide in half (2 cups for Shrimp & Grits, 2 cups for Fried Polenta) Polenta may be kept in a warm oven until serving time.

Fry pancetta in a large skillet until lightly browned. Drain on paper towels and set aside, reserving the pan drippings. Add garlic and scallions to skillet and sauté until tender. Add tomatoes and white wine and simmer until slightly thickened. Add shrimp, basil and pancetta to the sauce, and simmer until shrimp is pink and tender. Serve over polenta.

For pancetta  wrapped prawns

12 large prawns, peeled and deveined, tails intact
6 slices pancetta (bacon may be substituted)

Cut each slice of pancetta or bacon in half and wrap each half-slice around a large prawn. Using a stovetop grill pan, electric countertop grill or outdoor barbeque, grill bacon-wrapped prawns until pancetta is browned and prawns are pink and tender, about 3 to 5 minutes per side.

For the fried polenta

2 cups cooked polenta, prepared according to package directions
1/2 cup parmesan cheese, coarsely grated
Vegetable oil for frying


Prepare polenta according to package directions. Stir in parmesan cheese. Spread polenta into a shallow greased baking dish in a one-inch layer. Chill in the refrigerator for two hours. Carefully turn polenta onto a cutting board and slice into two-inch triangles.

Heat 1/2 inch of oil in a large skillet over medium heat. Fry polenta triangles until golden brown on both sides, turning once. Drain on paper towels. Serve as shown in the picture. Serves 4. Recipe and photo ©2009 Celeste Heiter, published with permission.

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Rating: 4.3/5 (3 votes cast)

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Comments

One Response to “Recipe » Gambero con Polenta: Shrimp and Grits al Italia”
  1. ann klefstad says:

    fine recipe! and I note, gluten-free. More! Thanks–

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