So satisfyingly good!

Roasted Red Pepper and Garlic Shrimp W/ Polenta

For Polenta:

Drizzle Olive Oil

1/2 Onion -Diced

2 Cloves Garlic-Diced

5 – Fresh Basil Leaves-Julienned

1 Roasted Red Pepper-Diced

4 Cups Chicken or Vegetable Broth

1 Cup Corn Meal

1/4 Cup Pecorino Romano Cheese-shredded

For Shrimp:

Drizzle Olive Oil

3 Cloves Garlic

2 Tablespoons Roasted Red Pepper- Pureed

1/4 Cup Dry White Wine

2 1/2 Cups Milk

2 Tablespoons Knorr Seasoning Packet Garlic & Herb 

1 Pound Medium- Large Shrimp

In sauté pan drizzle olive oil and sauté onion, garlic, basil and roasted red pepper on low until the onions are translucent. In heavy bottomed pot bring broth to boil, add in onion mixture.  Slowly add cornmeal whisking as you are adding.  Let it come back up to a boil while still whisking.  Turn heat down to low and let cook for 15 – 20 minutes or until creamy and corn meal is soft, stirring very frequently!  Stir in cheese, until combined and cheese is melted.  You can serve it immediately or let set up.  We are going to let it set up.  In grease pan, Pour in polenta and let cool. 

Once polenta is cooled, cut into squares, heat up by either grilling or fry in frying pan.

Take a roasted red pepper and place in blender or chopper and blend until pureed.

Meanwhile, in sauté pan drizzle olive oil and sauté on low, garlic and roasted red pepper puree for a couple of minutes.  Add wine and let reduce by half.  In small sauce pan heat up milk and whisk in garlic and herb seasoning.  Add milk mixture to sauté pan to combined and cook for a couple of minutes stirring.  Add in shrimp and cook until shrimp is pink.  Do not overcook shrimp.  Pour over polenta and serve.  Enjoy<3

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