SHRIMP AND POLENTA WITH CRISPY PANCETTA TUILES

SHRIMP AND POLENTA WITH CRISPY PANCETTA TUILES image

Yield 4 servings

Number Of Ingredients 11

8-10 very thin slices round unsmoked pancetta
1 tube (18 oz) precooked polenta, sliced into 1/2" thick rounds (about 16 slices)
1/2 pint cherry tomatoes, halved
1.5 tbsp plus 1 tsp extra virgin olive oil
kosher salt and freshly ground black pepper
1 tbsp freshly squeezed lemon juice
1 or 2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp worcestershire sauce
1 tsp chopped fresh chives
1 generous pound 26/30 count raw shrimp, peeled and deveined, tails removed, blotted gently with paper towels to dry

Steps:

Prehat the oven to 400 with a rack in the center position. Line a sheet pan with parchment paper. Line a plate with paper towels. Place the pancetta rounds side by side on teh prepared pan and bake until crisp, 5 to 7 mins. Remove to the lined plate to cook and drain; set aside (keep the parchment on the sheet pan). Place the polenta rounds on the used sheet pan, right on top of the pancetta drippings, positioning them closely together so they form a kind of raft. In a large bowl, toss together the cherry tomatoes with 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Scatter the tomatoes around and on top of the polenta. Bake the polenta and tomatoes for about 10 mins. Meanwhile, whisk together the remaining 1.5 tbsp olive oil with the lemon juice, garlic, oregano, worcestershire sauce, 1/4 tsp salt, 1/4 tsp pepper, and the chives in a large bowl. Add the shirmp and toss to coat. Set them aside at room temp to marinate while the polenta and tomatoes cook. After the polenta and tomatoes have baked for 10 mins, arrange shrimp on top in a single layer (make sure the shrimp do not overlap) and return the pan to the oven. Bake until the shrimp are pink and just cooked through, an additional 8 to 10 mins. Serve the shrimp, tomatoes, and polenta warm, with the pancetta tuiles on top.