Shrimp and Pancetta on Polenta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits. Ingredients:
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 |
1 tablespoon chopped flat-leaf parsley |
Directions:
1. Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
2. Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
3. Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.
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