Saturday, March 27, 2010

Shrimp and Pancetta over Polenta

Shrimp and Pancetta /Polenta

Shrimp and Pancetta over Creamy Polenta 
Originally a recipe that I stumbled across and the list of ingredients intrigued me. I decided that it needed some modifications to make it mine and tried it for the first time a few weeks ago. The result was an overwhelming success from the hubby and three year old. I've done enough modifications to this recipe that I can successfully call it mine and one that will be a repeat on the menu.
Makes 4 servings
  • 3/4 cup instant polenta
  • 1/4 pound (110 grams) pancetta, chopped
  • 4 garlic cloves, minced
  • 1 onion finely chopped 
  • 1/4 tsp (cc) pepperoncini  (depending on hot you like it), pepper flakes can be substituted
  • 3 tablespoons (cs) extra-virgin olive oil, divided
  • 1 (14-ounces) (450g) can diced tomatoes in juice
  • 1 pound  (450grams) cleaned large shrimp
  • 2 tablespoon chopped flat-leaf parsley
  • 1/4 cup grated parmigiana 
  • 2 tablespoons (cs) of butter

In a non stick pan, cook pancetta , onions, garlic and pepperoncini over medium heat until pancetta is crispy and garlic and onions are pale golden approx 3-4 minutes. Increase heat to high and add shrimp and cook until it turns pink.  Decrease heat to medium and add tomatoes with their juice and simmer until liquid is reduced and sauce becomes thick.

While sauce is simmering, cook polenta according to package instructions, my hint is to use 1/2 cup minus 2 tbs of polenta and once its starts to get thick turn off the stove. Add in butter and grated cheese stir to combine, taste and recifty salt.

At this time the shrimp should be finished, taste for salt & pepper (be careful as pancetta can be salty)

I like to serve this in shallow bowls so that the polenta can really absorb the tomato sauce top with reserved parsley.

A Riesling would be a good choice to accompany this dish.


Lisa Rosenberg said...

That looks delicious!

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