Jumbo Shrimp and Creamy Polenta,
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
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.
Yield:     6

TOMATO CONCASSÉE: Is simply, fresh tomatoes that have
been peeled, seeded and coarsely chopped.
I personally prefer using plum tomatoes.
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