Parmigiana Polenta topped with Shrimp Scampi

Chef's notes

This is an Italian version of the south’s famous Shrimp with Cheesy Grits.

Grits are replaced with hardy Italian polenta made with coarse stoneground yellow corn finished with butter and parmigiana.

Scampi, shrimp is simply tossed and quick broiled with minced garlic and scallions, butter and olive oil, lemon, salt, and pepper. Polenta is plated and topped with delicious scampi, shrimp and sauce.

Recipe serves 4.

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Ingredients

Polenta with Butter and Parmigiana

follow recipe above, but reduce butter to 4 tablespoons

Scampi

1 1/2-pounds large or extra-large wild-caught shrimp
1 quarter pound of butter, one stick
1/2 cup olive oil
1 tablespoon lemon juice
1/4 cup finely chopped scallions
1 tablespoon finely chopped garlic Few grinds each of salt and pepper

Optional

garnish with chopped Italian flat leaf parsley, serve with Lemon quarters

Instructions

Remove shrimp shells and devein. Rinse in cold water and pat dry. Set them aside.
In a pot, large enough to comfortably hold all the shrimp and sauce, melt the butter over low heat. Add olive oil lemon juice, scallions, garlic, salt, and pepper. Rest to warm or room temperature.
Pre-heat the broiler.
Toss the shrimp in the sauce. Place shrimp in a rimmed cookie sheet large enough to hold them in a single layer. Pour scampi sauce and solids over the shrimp.
When polenta is near ready, broil shrimp close to the heat until the tops are pink but not cooked through, about three minutes. Flip shrimp and broil briefly, until just cooked through. Be careful not to overcook.
Add polenta to each plate. Divide scampi, shrimp and sauce, and stage over polenta.
Optional, garnish with parsley, serve with lemon quarters.

No items found.

Parmigiana Polenta topped with Shrimp Scampi