SHRIMP AND POLENTA

SHRIMP AND POLENTA image

Yield 4 people

Number Of Ingredients 24

1/2 stick of butter
2 Tbl. olive oil
1 lb. thick sliced bacon
1 bunch spring onions
1 pkg baby bella mushrooms
4-5 cloves of garlic, minced
2 Tbls fresh marjoram
2-3 Tbls fresh basil
2 Tbls fresh parsley
1 tsp red pepper flakes
2 Tbls smoky paprika
1 small can diced tomatoes
3 cups chicken broth
1/2 cup white wine
2 lbs large shrimp, peeled/deveined
2 Tbls flour
salt and pepper to taste
Polenta:
1/2 stick butter
2 Tbls fresh thyme
1 small onion chopped fine
4 cups chicken broth
1 cup stoneground cornmeal
1/2 cup shredded parmesean cheese

Steps:

Brown bacon in skillet, drain on paper towels and break into small pieces. In large, deep skillet, melt butter and olive oil. Add garlic, spring onions, mushrooms, basil, parsley, marjoram and sweat all ingredients for about 5 minutes. Now add diced tomatoes, red pepper flakes, paprika and chopped bacon, 2 cups of chicken broth and white wine. Salt and pepper to taste. Simmer for about 15 minutes. While sauce simmers, prepare polenta. Melt butter in small saucepan, add onion, thyme and sweat until onion is opaque. Add chicken broth and bring to a boil. Whisk in cornmeal and stir constantly until thick and pulling away from sides of pan. About 5 minutes. Add parmesean cheese and remove from heat. Add shrimp to sauce mixture, cover and simmer about 15 minutes, until shrimp are done. Add flour to last cup of chicken broth and create a roux. Add roux to shrimp mixture and stir until thickened. Serve over polenta.