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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Shrimp with Roasted Red Pepper Cream Sauce Over Polenta

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

3 cups water
1 cup polenta
Kosher salt
1 large red bell pepper
3 garlic cloves, roasted
4 oz. cream cheese, softened
1/4 cup gf Chicken Stock
1/2 teaspoon hot red pepper flakes
1 Tablespoon olive oil
1 shallot, chopped
2 lbs. large shrimp, peeled and deveined
2 Tablespoons fresh basil

Directions

Bring the water to a boil in a large saucepan. Add the polenta in a steady stream along with a generous pinch of salt. Cook, stirring constantly, over medium low heat until the polenta has thickened. Adjust seasonings with kosher salt. Place a sheet of wax paper or parchment paper directly on the surface of the polenta and set aside off heat.

Meanwhile, preheat the broiler. Place the pepper and the unpeeled garlic cloves on a foil-lined baking sheet. Broil until the pepper is blackened on all sides. Transfer the pepper and garlic cloves to a bowl and cover tightly with plastic wrap. Let sit for 10 minutes. Remove the blackened skins, seeds and stem from the pepper. Peel the garlic cloves. Place the roasted pepper and garlic along with the cream cheese, chicken stock, hot red pepper flakes and chicken stock in a food processor. Process until smooth. Adjust seasonings to taste with salt and freshly ground black pepper. Pour into a medium saucepan and cook over medium low heat to warm, stirring occasionally.

In a medium skillet, heat the olive oil over medium high heat. Add the shallots; sauté for 2 minutes. Add the shrimp and sauté for 3 minutes or until the shrimp is pink and opaque. Season shrimp to taste with salt and freshly ground black pepper.

To serve, spoon the polenta in the center of a shallow pasta bowl. Ladle the roasted red pepper sauce around the perimeter of the polenta and top with the sautéed shrimp. Garnish with fresh basil.

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