Jumbo Shrimp and Creamy Polenta,
|For The Distinctive Epicurean and Wine Enthusiast
30 U-15 shrimp,peeled and deviened
3 T extra virgin olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
3 T balsamic vinegar
2 T butter
salt and pepper to taste
2 cups heavy cream
2 cups water
1 yellow instant polenta
2 T chicken base
1/4 cup pecorino romano cheese
1/2 cup mascarpone cheese
2 T tomato cocasse, garnish
2T green onion, chopped, garnish
boil over high heat,
Quickly whisk in the polenta until fully incorporated.
2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 5
3. Finish by stirring in 1/2 cup mascarpone cheese and pecorino romano cheese, mix well, add salt to
taste as needed. Set aside.
Note: If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 2 minutes on
high, just before serving. Stir vigorously after reheating to fluff.
4. Preheat olive oil in a large skillet, add minced garlic, till golden brown, add shrimp and cook for 2
minutes on each side.
5. Deglaze pan with white wine, reduce by half, add chicken stock, balsamic vinegar and season with salt
and pepper as needed.
Cook for another 4 minutes then whisk in 4 T butter, remove from heat and serve.
6. To serve, place a portion of the polenta in the center of the serving bowl, arrange 5 shrimp around and
spoon some sauce over it, garnish with green onion and tomato cocasse, as shown.
TOMATO CONCASSÉE: Is simply, fresh tomatoes that have
been peeled, seeded and coarsely chopped.
I personally prefer using plum tomatoes.
|Private Wine Society
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