For polenta rounds: 2 teaspoons butter 1/4 cup onion, minced 1 garlic clove, minced 1/2 cup polenta 1-3/4 cups gf chicken stock 1/4 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 teaspoon salt 1/2 cup parmesan cheese
For shrimp & sauce: 1 Tablespoon olive oil 12 large shrimp, uncooked 1 shallot, minced 1/4 cup dry white wine 1/4 cup whipping cream 2 Tablespoons unsalted butter, cut into small pieces 1 Tablespoon coarse ground French mustard, (we use Maille) Salt and pepper 1 Tablespoon fresh lemon juice
For polenta rounds: In a medium saucepan over medium heat, melt butter. Add onion and garlic; cook until onions are translucent. Add polenta and stir until blended. Slowly add chicken stock, stirring constantly. Add basil, cilantro, salt and half the Parmesan cheese. Cook and stir until polenta is thick, about 10 minutes.
Remove from heat and pack into a clean, empty frozen orange juice container. Refrigerate for 4 hours or more.
When polenta has set, remove from orange juice container and slice into 1/4" slices.
Saute rounds in a small amount of olive oil and butter until lightly browned on both sides; keep warm.
Shell and devein shrimp.
In a heavy skillet heat oil over high heat. Add shrimp and cook for about 2 minutes. Remove from pan and keep warm.
Reduce heat to medium; add a little more oil to pan and add shallots; saute for 30 seconds. Add wine, scraping up browned bits. Add cream and remaining parmesan cheese and cook over low heat for about 5 minutes; until slightly thickened. Whisk in butter and mustard. Season to taste with salt and pepper and lemon juice.
To serve, arrange two sauteed polenta rounds on each plate; top with 3 shrimp and top with sauce.
We made our own Polenta Rounds for this recipe, but you can buy them ready made. They are available in pre-cooked tube shapes. Just slice and saute in a little butter and olive oil until browned.
If you make your own Polenta Rounds, remember they need to set up in the refrigerator for at least 4 hours.