SHRIMP WITH HOT FENNEL SAUSAGE AND POLENTA
Shrimp with hominy grits is a favorite in the American South. Polenta stands in for this spicy Italianate version, fortified with hot fennel sausage and tomatoes. For the best-tasting results, be sure to cook the polenta slowly for at least 45 minutes, and try to get freshly made sausages from an Italian deli or butcher shop.
Provided by David Tanis
Categories dinner, sausages, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the polenta: Bring 8 cups salted water to a boil in a heavy-bottomed pot over high heat. Whisk in polenta, continuing to whisk as mixture begins to thicken, about 1 minute. Turn heat to low and let polenta cook slowly, whisking every few minutes for about 10 minutes. Turn heat to very low and continue to cook for least 45 to 60 minutes, stirring occasionally. If polenta gets too thick to stir easily, add a bit of water to obtain a porridge-like consistency. (When finished, there should be no raw cornmeal flavor.) Taste a cooled spoonful, then correct seasoning with salt and pepper. Turn off heat, whisk in butter and keep warm.
- Meanwhile, prepare the topping: Heat olive oil in a large, wide skillet over medium-high heat. When oil shimmers, add shrimp in one layer and season with salt and pepper. Cook for 1 minute, until lightly browned. Using tongs, turn shrimp over, season and cook for 30 seconds more. Remove with a slotted spoon and set aside. (Shrimp will not be fully cooked.)
- Add onion to pan and cook, stirring, until softened, about 5 minutes. Add sausage meat and cook, mashing with a large spoon to let sausage crumble into rough half-inch pieces. Continue cooking for 5 to 6 minutes, until mixture is lightly browned. Stir in garlic, red-pepper flakes and rosemary, and cook for 1 minute more.
- Add wine and tomato purée. Simmer for 1 minute and stir in crème fraîche. Turn off heat and check seasoning. Warm a large serving platter. In a small bowl, mix together scallions, capers, parsley and lemon zest.
- To finish, turn heat to high. Add reserved shrimp to sausage mixture and cook, stirring, for about 2 minutes, until shrimp are cooked through and sauce has thickened slightly.
- Mound polenta into middle of platter. Spoon shrimp and sauce around polenta. Sprinkle with scallion mixture and serve. (Alternatively, place a large spoonful of polenta into individual plates or soup bowls and top with shrimp and sauce.)
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 11 grams, Sodium 843 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU
Make and share this Creamy Polenta and Garlic Lemon Shrimp #Ragu recipe from Food.com.
Provided by Yvetta L.
Categories Sauces
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
- To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
- To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
- To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
- Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.
Nutrition Facts : Calories 410.8, Fat 13.5, SaturatedFat 6.6, Cholesterol 172.8, Sodium 1272.2, Carbohydrate 45, Fiber 4.2, Sugar 6.3, Protein 29.2
CURRIED SHRIMP AND POLENTA #RAGU
Ragú® Recipe Contest Entry. A fusion of Italian and Middle Eastern flavors and ingredients utilizing Ragu Spicy Italian Style Sauce
Provided by Erin C.
Categories Sauces
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place water and milk in a large pot on high, cook till boiling.
- When boiling add the salt and polenta and whisk for five minutes.
- Lower heat and simmer covered for 45 minutes, whisking occasionally.
- When polenta has finished cooking, pour onto a cutting board to cool. When it is cooled, cut into rectangles. Add olive oil to a frying pan and crisp the polenta on both sides. You will need to let it cook for about five minutes on each side. When finished cooking on both sides remove from the hear and plate the polenta.
- Cook bacon in a sauce pan, when finish remove from pan and shop into fine pieces.
- Add garbanzo beans to the saucepan and cook in the bacon drippings for two minutes.
- Add jar of Ragu Spicy Italian Sauce and bring to a simmer.
- In a frying pan heat olive oil on low heat.
- After two minutes add the shrimp and season with salt and curry powder.
- Cook the shrimp for a several minutes on each side, till it turns pink.
- Finish the dish by pouring sauce over the fried polenta and topping with the cooked shrimp.
Nutrition Facts : Calories 516.7, Fat 29.4, SaturatedFat 6.2, Cholesterol 42, Sodium 2774.6, Carbohydrate 51.9, Fiber 6.4, Sugar 0.3, Protein 13.3
CHEESY POLENTA WITH SAUSAGE RAGOUT
Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
- Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.1 milligram of sodium
SHRIMP & POLENTA ITALIAN BOWL #RAGU
Ragú® Recipe Contest Entry. This is the perfect family meal it's hardy and packed with flavors the Ragu chunky mushroom sauce is the perfect base for the cheesy and creamy polenta with cilantro sautéed jumbo shrimp top with crispy bacon.
Provided by joseel
Categories Sauces
Time 25m
Yield 5 , 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut bacon into ¼ inch cubes add to a deep medium non-stick pan sauté on medium high heat until bacon is crispy. Remove bacon place on paper towel to drain excess fat.
- Discard bacon fat from pan reserving 1 tablespoon add shrimp and cilantro to bacon fat and sauté on medium high until shrimp turn pink remove shrimp and set aside to the same pan add Raju sauce stir to pick up the flavors of bacon fat and cilantro reduce heat to medium cover and let it warm up.
- While sauce is warming up in a medium pan over high heat, bring water and salt to a boil, and gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture thicken and is creamy add butter and cheese mix until well incorporated.
- To serve add ½ cup sauce to 5 bowls top each with equal amount of polenta, 3 shrimp each and sprinkle with equal amount of cooked bacon you may garnish with additional cilantro serve immediately.
RAGU SOUTHERN CHICKEN, SAUSAGE AND SHRIMP STEW #RAGU
Ragú® Recipe Contest Entry. A spicy tomato based southern stew with chicken, sausage and shrimp hits all of your senses and delights your taste buds. Paired with the creamy cheese polenta it's served over it is a dish you're sure to make over and over!
Provided by dwinloes
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- INSTRUCTIONS:.
- 1. In a large skillet over medium-high heat add the olive oil, onion, bell pepper, and celery and cook until the onion is translucent. Add the garlic and cook for 1minute. Add the sausage and chicken and continue cooking until just cooked through. Add the Ragu marinara sauce, tomato paste, chili paste, Worcestershire sauce, marjoram, thyme, chipotle, paprika, and bay leaves. Bring to a boil and reduce heat to medium-low, salt and pepper to taste. Cover and simmer for 30 minutes.
- 2. While the sauce simmers, begin the polenta. In a large sauce pan over medium-high heat, bring the stock to a boil. Reduce the heat to medium and stir in the polenta. Cook for 20 minutes while continuing to stir. Reduce to heat to low and stir in the butter and cheese until combined. Add the half and half ¼ cup at a time and stir until creamy, adding more half and half if needed; salt and white pepper to taste.
- 3. Add the shrimp to the simmering sauce until cooked through, about 5 minutes.
- 4. Serve the Ragu stew over the polenta.
Nutrition Facts : Calories 510.1, Fat 26.1, SaturatedFat 9.6, Cholesterol 232.5, Sodium 1907.7, Carbohydrate 25.1, Fiber 3.4, Sugar 4.9, Protein 43.3
RAGU SAUSAGE AND POLENTA BAKE #RAGU
Ragú® Recipe Contest Entry. This beautiful casserole comes together in minutes with the use of flavorful Ragu Pasta sauce and prepared polenta. It's layered with Italian sausage, peppery arugula, and creamy goat cheese, and is a comforting dish your family will love.
Provided by haveyourselfatime
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- In a deep, heavy skillet, brown the Italian Sausage. Drain off the fat and set aside. Wipe out the skillet.
- To the same skillet, add the canola oil and heat to 360 degrees.
- Place the bread crumbs in one bowl, the eggs in another, and the flour in a third bowl. Add the salt and 1/2 tsp of the pepper to the flour and stir.
- Slice the polenta into 1/2 inch rounds. Dip each slice in the seasoned flour, then the egg, then the bread crumbs. Repeat with all of the polenta.
- Fry each polenta round for about one minute per side, just until browned. Drain on paper towels.
- In an 8 X 8 casserole dish, pour about 3/4 cup of the Ragu and spread it around with a spoon.
- Alternately layer a tablespoon of sausage and a polenta round, overlapping the rounds as you go. Fill the entire dish with alternating polenta and sausage.
- Spoon the remainder of the Ragu onto the casserole. Top it with 1/2 of the arugula. Then, pinch off clumps of the goat cheese and scatter them around the surface of the dish.
- Bake for 20 minutes, just until the ingredients are heated through.
- Top with the remaining arugula and black pepper. Cut into squares and enjoy.
Nutrition Facts : Calories 1196.4, Fat 94.4, SaturatedFat 19.3, Cholesterol 167.8, Sodium 2595, Carbohydrate 50.2, Fiber 2.6, Sugar 3.2, Protein 36.4
CREOLE SHRIMP AND SAUSAGE GUMBO #RAGU
Ragú® Recipe Contest Entry. A creole-style gumbo with Ragu Chunky Super Vegetable Primavera, shrimp, and sausage.
Provided by valdezjan
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over medium-high heat, cook the bacon until crisp. With a slotted spoon, remove the cooked bacon and set aside. Add the Italian sausage and smoked sausage. Cook for 2 minutes, until lightly browned. Remove the sausages and set aside.
- Whisk the flour into the bacon grease. Cook for 5 minutes, stirring constantly, until the roux is golden brown. Add onion, green bell pepper, celery, and garlic. Cook for 4-5 minutes, until the vegetables are softened.
- Add the creole seasoning, chicken stock, bay leaves, and Ragu Old World Style Marinara sauce. Bring to a boil, then reduce the heat to simmer. Add the cooked bacon, Italian sausage, and smoked sausage. Cover and simmer for 20 minutes, stirring occasionally.
- Add the okra and shrimp. Cook for 10 minutes, until the shrimp is fully cooked.
- Ladle the gumbo into bowls. Top each bowl with cooked rice, and garnish with green onions and cilantro.
Nutrition Facts : Calories 817.3, Fat 42.5, SaturatedFat 13.7, Cholesterol 368.9, Sodium 2905.8, Carbohydrate 44.5, Fiber 2.2, Sugar 7.3, Protein 59.8
POLENTA ROUNDS WITH SAUSAGE RAGOUT
"Fried polenta is fabulous with an endless variety of toppings inspired not only from Italian, but other cuisines, like Mexican (black beans and corn), French (mushroom ragout) or Creole (spicy shrimp)." -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in tomatoes and pepper. Cook and stir for 4-5 minutes or until heated through. Remove from the heat; stir in basil., In another skillet, cook polenta slices in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with sausage mixture; sprinkle with cheese.
Nutrition Facts : Calories 506 calories, Fat 33g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 2062mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.
SAUSAGE AND SHRIMP WITH LOW CARB "POLENTA" #RAGU
Make and share this Sausage and Shrimp With Low Carb "Polenta" #Ragu recipe from Food.com.
Provided by gfontenot
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut sausage into 1/2 inch slices. Sauté until browned and cooked through. Drain excess grease and add pasta sauce. Bring to a boil and add shrimp cooking until shrimp are pink. Keep warm.
- Cut cauliflower into pieces. Bring a large pot of salted water to a boil. Boil cauliflower until tender. Drain very well. Place into food processor with oil, salt, pepper and cheese. Process until smooth.
- To serve place a serving of "polenta" into a serving bowl topped with Arugula then the sausage and shrimp mixture. Toast pine nuts in a dry pan and sprinkle onto finished dish. Serve hot.
Nutrition Facts : Calories 805.2, Fat 63, SaturatedFat 30.4, Cholesterol 193.5, Sodium 2218.9, Carbohydrate 14.8, Fiber 3.5, Sugar 6.7, Protein 47.3
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