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very soft polenta with rock shrimp ragout

review
Annacia avatar
Private Recipe by
Annacia *
@Annacia
Moose Jaw, SK

This is Mario Batali’s variation on a classic dish from the coastal villages outside of Trieste, where the fresh seafood is among the most prized in the world. The polenta that accompanies the shrimp must be very soft, almost saucelike.

yield serving(s)
cook time 25 Min
method Stove Top

Ingredients For very soft polenta with rock shrimp ragout

  • 1 Tbsp
    sugar
  • 1 c
    quick-cooking polenta (6 ounces)
  • 1/4 c
    plus 2 tablespoons extra-virgin olive oil
  • salt
  • 4
    scallions, thinly sliced
  • 1/2 tsp
    crushed red pepper
  • 3 Tbsp
    tomato paste
  • 1/2 c
    dry white wine
  • 1 1/2 lb
    shelled rock shrimp
  • 1/4 c
    coarsely chopped flat-leaf parsley
  • 1 Tbsp
    fresh lemon juice
  • 1 1/2 tsp
    finely grated lemon zest
  • freshly ground pepper

How To Make very soft polenta with rock shrimp ragout

  • 1
    In a medium saucepan, bring 5 cups of water to a boil with the sugar. Whisk in the polenta in a thin stream. Cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat. Stir in 3 tablespoons of the olive oil and season with salt. Press a piece of parchment or wax paper directly onto the surface of the polenta and keep warm.
  • 2
    In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the scallions and crushed red pepper and cook over moderate heat for 1 minute. Add the tomato paste and cook, stirring, until slightly darkened, about 3 minutes.
  • 3
    Add the wine and 1/4 cup of water and simmer over moderately high heat for 1 minute. Add the shrimp and simmer, stirring, until just cooked through, about 2 minutes. Stir in the parsley, lemon juice and lemon zest and season with salt and pepper. Remove from the heat.
  • 4
    Rewarm the polenta over moderately high heat, whisking constantly. Spoon a pool of polenta in the center of 8 shallow bowls. Spoon the shrimp and sauce over and around the polenta and serve right away.
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