Italian Shrimp And Grits
- 12 ounces de-veined shrimp
- 1 bulb of fennel
- 2 shallots
- 2 cloves of garlic, finely minced
- 2 tablespoons capers
- 2 tablespoons tomato paste
- 2 tablespoons chopped parsley
- 1/2 cup dry white wine
- 1 cup medium grind polenta (not instant)
- 1 tablespoon olive oil
- 3 cups water
- zest from a half a lemon
- Put 3 cups of water in a medium saucepan to heat on high.
- Whisk in the polenta, making sure to dissolve any lumps.
- Stir with a wooden spoon to prevent clumping and then turn heat to low when it comes to a boil.
- Continue to stir the polenta every few minutes, making sure to scrape the bottom to prevent it from burning. About 20 minutes.
- While the polenta cooks, add the shell on shrimp to a saute pan over medium heat and sear on both sides about 1 minute per side.
- Remove shrimp and add olive oil to pan.
- Add the onion/shallot and the fennel.
- Season with salt and pepper and stir.
- Once the onion and fennel start to soften, add the garlic.
- Cook for about a minute and then stir in the tomato paste.
- Cook for 1 more minute.
- Add the white wine, lemon zest and capers and cook until the onion and fennel are soft.
- Shell the shrimp once they are cool enough to handle and add them back to the pan along with the parsley.
- Serve over the polenta.
shrimp, fennel, shallots, garlic, capers, tomato paste, parsley, white wine, medium grind polenta, olive oil, water, lemon
Taken from food52.com/recipes/39069-italian-shrimp-and-grits (may not work)