24 November 2010

shrimp & pancetta over polenta

Last night I was in the mood for something different. I've been in the chicken/beef rut lately. I was pondering shrimp, then pork, then I came across this recipe that combine both, so I figured why not? Here's what you'll need:

  • 1/2 cup instant polenta
  • 1/4 pound pancetta, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon hot red pepper flakes
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 (14-ounces) can diced tomatoes in juice
  • 1 pound cleaned large shrimp
  • Parsley for garnish

Cook the polenta according to the package instructions in a medium saucepan until thickened and creamy, about 5-8 minutes. Remove from heat and season with salt, then cover and set aside.

Cook the pancetta, garlic and red pepper flakes in 2 tablespoon oil in a non-stick skillet over medium heat, stirring until the garlic is pale golden and the pancetta begins to crisp a bit, 5 minutes or so. Add the tomatoes with their juice and simmer until the liquid is reduced, 6 to 8 minutes. Add the shrimp and cook, stirring occasionally, until they're just cooked through, about 3 minutes.

Spoon polenta into bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper and sprinkle with parsley. Done and done.

Bon chappétit!

1 comment:

  1. hi, tried this yesterday, very tasty...thanks for putting it up!

    ReplyDelete