Author Notes
An Italian twist on a Southern classic. Creamy polenta is a perfect canvas for so many saucy dishes. For this dish, it meets briny shrimp and sweet caramelized fennel. It's ready in less than 30 minutes so can be made during the week. —Make It Mediterranean
Ingredients
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12 ounces
de-veined shrimp
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1
bulb of fennel
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2
shallots
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2
cloves of garlic, finely minced
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2 tablespoons
capers
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2 tablespoons
tomato paste
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2 tablespoons
chopped parsley
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1/2 cup
dry white wine
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1 cup
medium grind polenta (not instant)
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1 tablespoon
olive oil
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3 cups
water
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zest from a half a lemon
Directions
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Put 3 cups of water in a medium saucepan to heat on high.
Whisk in the polenta, making sure to dissolve any lumps.
Stir with a wooden spoon to prevent clumping and then turn heat to low when it comes to a boil.
Continue to stir the polenta every few minutes, making sure to scrape the bottom to prevent it from burning. About 20 minutes.
While the polenta cooks, add the shell on shrimp to a sauté pan over medium heat and sear on both sides about 1 minute per side.
Remove shrimp and add olive oil to pan.
Add the onion/shallot and the fennel.
Season with salt and pepper and stir.
Once the onion and fennel start to soften, add the garlic.
Cook for about a minute and then stir in the tomato paste.
Cook for 1 more minute.
Add the white wine, lemon zest and capers and cook until the onion and fennel are soft.
Shell the shrimp once they are cool enough to handle and add them back to the pan along with the parsley.
Serve over the polenta.
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