Sautéed Shrimp With Polenta And Manchego Sauce Food

GRILLED SHRIMP AND POLENTA

Steps:

• Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
• Prepare a grill or grill pan or for high heat. Lightly oil the grill grates. Thread the tomatoes on the skewers, about 7 tomatoes per skewer. (If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them). Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper.
• Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil. Sprinkle liberally with salt and pepper.
• Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes.
• Meanwhile, arrange the polenta on the grill and cook until lightly charred with distinct grill marks, about 5 minutes per side, flipping once using a flat metal spatula. (Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.) Remove from the heat and reserve.
• Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Remove from the heat and reserve.
• By this time, the grape tomatoes should be ready to take off the grill as well. Carefully remove the tomatoes from the skewers and place directly into a small bowl. Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices.
• Place 3 pieces of polenta on each plate. In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture (if it doesn't melt, touch the business end of a pair of tongs to the grill, and then to the butter to finish melting). Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.
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SAUTéED SHRIMP WITH POLENTA AND MANCHEGO SAUCE

Steps:

• For the polenta, bring stock and milk to a boil in a small, heavy saucepan over medium heat.
• Reduce heat to simmer and slowly add cornmeal to saucepan, whisking constantly. Cook, stirring constantly, for 20 minutes over medium-low heat.
• If polenta becomes too thick, slowly add as much as 1 more cup of stock.
• Stir in cheese and 2 tablespoons of the butter.
• Add salt and pepper to taste.
• Pour polenta into a greased 8-inch square pan and set aside and let cool until firm, about 45 minutes.
• For the shrimp, rinse shrimp and pat dry with paper towels.
• Sprinkle shrimp with sea salt and paprika and let marinate for 10 minutes.
• Heat olive oil in large heavy skillet over medium heat.
• Sauté garlic for about 30 seconds.
• Add shrimp and sauté until opaque in center, about 2 minutes on each side.
• Remove from heat and keep warm.
• For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallot, garlic, celery, salt, pepper, and paprika and cook until shallot is soft, about 5 minutes.
• Add the other tablespoon of butter and melt into vegetables.
• Whisk in flour.
• Add broth a few tablespoons at a time, very slowly, whisking to combine.
• When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice.
• Invert baking dish to remove polenta from pan.
• Cut polenta into four squares.
• Heat the remaining 2 tablespoons butter in large skillet over medium heat.
• Sauté polenta in butter until warmed through and golden brown on both sides.
• To assemble, place each polenta square on its own plate, stack shrimp on top of polenta and drizzle with sauce.
• Garnish with paprika, if desired.

SMOKED PAPRIKA SHRIMP/POBLANO POLENTA/RED PEPPER-AGAVE SAUCE

Steps:

• FOR THE RED PEPPER-AGAVE SAUCE:
• Heat oil in small skillet on medium heat.
• Add onion; cook and stir 2 minutes or until softened.
• Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.
• Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
• Puree until smooth.
• Spoon bell pepper mixture into medium saucepan.
• Bring to boil on medium heat.
• Cook 10 to 12 minutes or until sauce is slightly thickened.
• Keep warm.
• FOR THE POBLANO POLENTA:.
• Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.
• Stirring frequently, cook 10 minute.
• Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
• Remove from heat & stir in butter, corn, cheese and chile until well mixed.
• Keep warm.
• FOR THE SMOKED PAPRIKA SHRIMP:.
• Toss shrimp with 1 tablespoon of the oil.
• Sprinkle with smoked paprika, sea salt and pepper.
• Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat.
• Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
• TO SERVE:.
• Spoon Poblano Polenta onto each plate.
• Drizzle Red Pepper-Agave Sauce around polenta.
• Arrange Smoked Paprika Shrimp on sauce.
• Sprinkle with green onions.
• *To roast the bell peppers and the Poblano chile on a gas stove-top, cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer peppers and chile to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.
• **To roast the bell peppers and the Poblano chile under the broiler, preheat broiler. Halve and core the peppers. Remove the tops, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin.

SAUTéED SHRIMP AND MUSHROOM PASTA

Steps:

• Boil pasta according to package directions. Set aside.
• Heat a large skillet over medium-high heat. Add vegetable stock, mushrooms, and garlic; cook for 2-4 minutes, stirring occasionally. Add shrimp, salt, and pepper; cook about 1-2 minutes on each side or until shrimp is pink on the outside. If using pre-cooked shrimp, cook until heated through. Stir in butter and fresh chives and add cooked pasta. Toss to coat.

SAUTEED SHRIMP OVER POLENTA

Steps:

• Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
• Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
• Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.