If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 12 ounces de-veined shrimp
- 1 bulb of fennel
- 2 shallots
- 2 cloves of garlic, finely minced
- 2 tablespoons capers
- 2 tablespoons tomato paste
- 2 tablespoons chopped parsley
- 1/2 cup dry white wine
- 1 cup medium grind polenta (not instant)
- 1 tablespoon olive oil
- 3 cups water
- zest from a half a lemon
- 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.