Shrimp With Polenta - {Gamberetti Con Polenta}

Recipe Ingredients

4 cups	948ml	Water
3		Bay leaves
2 tablespoons	30ml	Coarse salt
1 1/2 cups	93g / 3.3oz	Coarse yellow cornmeal
1/2		Celery rib - coarsely chopped
2		Garlic cloves
3 tablespoons	45ml	Extra-virgin olive oil
1		Onion - coarsely chopped
1 1/2 lbs	681g / 24oz	Rock shrimp
2 teaspoons	10ml	Tomato paste
1/2 cup	118ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Finely-chopped Italian parsley

Recipe Instructions

In a heavy-bottomed saucepot, combine the water, 1 of the bay leaves, and salt and bring to a simmer over medium heat. Gradually whisk the cornmeal into the pot, a little at a time, stirring constantly. Reduce the heat to medium-low and stir constantly until the polenta is smooth and thick, about 30 minutes. Remove the bay leaf. Turn the polenta into a serving bowl and keep warm.

In the bowl of a food processor, combine the celery and garlic, and process to form a smooth paste. Set aside.

In a 12- to 14-inch saute pan, heat the olive oil over medium-high heat and add the onion. Saute until softened and slightly browned, about 3 minutes, then add the celery and garlic, and remaining 2 bay leaves. Cook for 5 minutes, stirring occasionally. Add the tomato paste and wine, mix well, and cook for 5 minutes.

Add the shrimp and season with salt and pepper, to taste. Add a bit of water if necessary to keep the mixture from getting too thick, cook for 2 to 3 minutes until the shrimp are tender but cooked through.

Remove the bay leaves and stir in the parsley. Serve immediately with the warm polenta.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D39) - from the TV FOOD NETWORK

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