Shrimp and Pancetta on Polenta
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This is an Italian twist on the longtime southern favorite, shrimp and grits. Using instant polenta, cuts your work in half.


1/2 cup instant polenta
1/4 pound pancetta, chopped
2 garlic cloves, minced
1/4 TSP hot red pepper flakes
3 TBSP extra-virgin olive oil, divided
1 (14 oz) can diced tomatoes in juice
1 pound cleaned large shrimp
1 TBSP chopped flat leaf parsley

shrimp & pancetta

1) Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
2) Cook pancetta, garlic, and red pepper flakes in 2 TBSP oil in a 12-inch heavy skillet over medium heat, stirring until golden, 2-3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6-8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
3) Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.

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