Spicy Shrimp With Creamy Polenta Food

SPICY SHRIMP WITH CREAMY POLENTA

Steps:

• In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil. Add polenta in a slow, steady stream, whisking constantly. Continue to whisk 2 minutes more, then reduce heat and simmer, covered, 20 minutes, whisking occasionally. Remove from heat and whisk in butter and cheese, then season with salt.
• In a large skillet over medium-high heat, heat oil. Add garlic, red pepper flakes, and green onion whites and cook, stirring occasionally, until fragrant, 2 minutes. Add tomatoes and cook until soft, stirring, 4 minutes.
• Add shrimp and thyme and cook until shrimp are completely pink, stirring, 4 minutes, then season with salt and pepper. Add wine and chicken stock and bring to a boil, then reduce heat to low and simmer until liquid is reduced by half, 2 to 3 minutes. Stir in cream and simmer 2 minutes more.
• Serve shrimp over polenta and garnish with remaining green onion greens.

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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SPICY SHRIMP WITH CREAMY POLENTA RECIPE

Steps:

• In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil. Add polenta in a slow steady stream, whisking constantly. Continue to whisk 2 minutes more, then reduce heat to low and simmer, covered, 20 minutes, whisking occasionally. Remove from heat and whisk in butter and cheese. Season with salt. In a large skillet, heat oil over medium-high heat. Add garlic, red pepper flakes, and scallion whites and cook, stirring occasionally, until fragrant, 2 minutes. Add tomatoes and cook until soft, stirring, 4 minutes. Add shrimp and thyme and cook until shrimp are completely pink, stirring, 4 minutes, and season with salt and pepper. Add wine and chicken stock and bring to a boil, then reduce heat to low and simmer until liquid is reduced by half, 2 to 3 minute. Stir in cream and simmer 2 minutes more. Serve shrimp over polenta and garnish with remaining scallion greens.