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