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Soft Polenta with Shrimp Ragout
Cummulative Rating
Servings
Makes 8 servings.
Difficulty
Medium |
Ingredients
1 Tablespoon sugar
1 cup polenta
3 Tablespoons extra virgin olive oil, divided
Salt
2 large shallots, minced
1/4 teaspoon hot red pepper flakes
3 Tablespoons tomato paste
1/2 red bell pepper, diced
2 small zucchini, sliced 1/4 inch thick
6 cups water, divided
1-1/2 lbs. large shrimp, shelled & deveined
2 Tablespoons Italian parsley, chopped
2 Tablespoons fresh basil, chopped
Zest of 1 lemon
Juice of 1/2 lemon
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Directions
In a medium saucepan, bring 5 cups of water and 1 tablespoon sugar to a boil. Add the polenta in a steady stream, stirring constantly. Cook the polenta over medium low heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat and stir in 2 tablespoons olive oil. Adjust seasonings to taste with salt. Press a piece of parchment paper or wax paper directly onto the surface of the polenta and keep warm.
In a large skillet, heat the remaining tablespoon olive oil over medium heat. Add the shallots and hot red pepper flakes and cook for 1 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 3 minutes. Add the bell pepper and zucchini; sauté for 2 minutes. Add the remaining cup of water; cover and simmer for 3-4 minutes or until vegetables are just tender. Add the shrimp and simmer, stirring, until pink and opaque, about 2 minutes. Stir in the parsley, basil, lemon zest and lemon juice. Adjust seasonings to taste with salt and freshly ground black pepper. Remove from heat.
Rewarm the polenta over medium high heat, stirring constantly. Spoon the polenta into shallow bowls. Spoon the shrimp mixture over the top of the polenta. Serve immediately. |
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