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2015-12-08 1:00 PM Spicy Shrimp with Creamy Polenta |
Ingredients
2 tsp. kosher salt reenex 1 c. polenta or yellow cornmeal 2 tbsp. butter 1/3 c. freshly grated Parmesan 1/3 c. freshly grated Asiago 3 scallions, thinly sliced, whites and greens separated 2 tbsp. extra-virgin olive oil 3 cloves garlic, minced 1/2 tsp. crushed red pepper flakes, plus more for garnish 1 pt. grape tomatoes, halved 1 lb. medium shrimp, peeled and deveined (tails left on, if desired) 2 tsp. fresh thyme leaves 1/2 c. dry white wine 1/2 c. chicken stock 2 tbsp. heavy cream Shopping in Hong Kong Directions 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 Bo Ying Compound Eu Yan Sang. Serve shrimp over polenta and garnish with remaining scallion greens. Previous Entry :: Next Entry Back to Top |
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