cooking for your boyfriend

Sunday, March 13, 2011

Shrimp and Polenta

Serves 2 hungry boyfriends in 30 minutes
  • 6 (1/2 inch) slices of polenta*
  • 1 tablespoon olive oil, plus more for baking dish
  • 1 tablespoon unsalted butter
  • 1 small shallot, peeled and minced
  • 1 garlic clove, minced
  • 1/2 cup chicken stock
  • 1/3 cup dry white wine
  • 3 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons heavy cream
  • 3/4 lb large (13-15 count) shrimp, peeled, deveined, tails off, and seasoned with salt and pepper
  • 1/2 cup grated parmesan cheese
1.  Preheat oven to 400 degrees F.  Lightly oil an 8x8 baking dish.  Place polenta slices on baking dish 2 inches apart, set aside.  In a small skillet,  heat oil and melt butter over medium heat.  Add shallots and saute for 5 minutes until softened.  Add garlic and saute another minute.  Add chicken stock, wine, and mix in tomato paste.  Bring to a boil and reduce to a simmer.  Season with salt and pepper.  Simmer for 2 minutes.  Add shrimp to sauce and saute 2 minutes per side.  Turn off heat and stir in cream until fully mixed.

2.  Pour sauce and shrimp over polenta.  Evenly sprinkle over parmesan cheese.  Bake in the oven for 7-10 minutes, until cheese melts.

*Polenta comes in a log, usually found in the past section at the market. 

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