LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
4 tablespoons olive oil |
1/3 cup diced onions |
2 tablespoons chopped turkey bacon |
2 tablespoons chopped garlic |
1 cup clam juice |
16 ounces canned diced tomatoes |
1 tablespoon italian seasoning |
2 tablespoons sugar |
1 pound 16/20 count shrimp |
salt and freshly ground black pepper |
1 tablespoon smoked paprika |
1 cup quick-cooking polenta |
1/2 cup heavy cream |
1/3 cup grated parmesan |
6 tablespoons unsalted butter |
1 teaspoon lemon zest |
salt and freshly ground black pepper |
2 tablespoons chopped cooked turkey bacon |
2 tablespoons chopped fresh parsley |
Directions:
1. For the shrimp sauce: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Saute the onions and turkey bacon for 3 minutes. Add the garlic, clam juice, diced tomatoes, Italian seasoning and sugar. Simmer for 25 minutes.
2. Sprinkle the shrimp with salt, pepper and the smoked paprika. In a small skillet, heat the remaining 2 tablespoons olive oil over medium heat and saute the shrimp for 1 minute. Transfer the shrimp to the tomato sauce and simmer for 2 minutes.
3. For the polenta: Bring 3 cups water to a boil in a large saucepan. Stir in the polenta and reduce the heat to a simmer. Cook for 10 minutes. Stir in the heavy cream, Parmesan, butter and lemon zest. Taste and season with salt and pepper.
4. To serve: Divide the polenta between shallow serving bowls and top each with some shrimp and sauce. Garnish with the turkey bacon and parsley.
5. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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