Ingredients: |
Ingredients: 1 c. polenta
1/2 tsp. kosher salt
1 tbsp. salted butter
2 oz. diced pancetta
1 1/4 lbs. large shrimp peeled and deveined
1 tbsp. olive oil
1 medium onion, diced (1 c.)
2 cloves garlic, minced
1 1/2 tsp. fresh thyme leaves, chopped
1/4 tsp. freshly ground black pepper
pinch crushed red pepper flakes
2 tsp. cornstarch
1 c. water (or fish stock)
1 14.5 oz. can diced tomatoes
1/2 cup whole milk
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Directions: |
Directions:Cook the polenta according to package directions, using 1/4 tsp. salt in the cooking water. Once it's done, stir in the butter until melted and cover to keep warm as you prepare the shrimp. (the yield is about 4 cups) Bring about a cup of water to a boil in a kettle to add to the polenta later, as needed.
Brown the pancetta in a large nonstick over medium heat. Once pancetta is crisp, add the shrimp and cook just 2-3 minutes, until it has turned pink but is not cooked through. Transfer shrimp and pancetta to a plate.
Heat the oil in the same pan over medium heat. Once the oil is shimmering, add the onion and cook for 3 minutes, stirring, until translucent. Then stir in garlic, thyme, remaining 1/4 tsp. salt, black and crushed red pepper; cook 30 seconds.
Sprinkle cornstarch over the onion mixture and stir until incorporated. Add the tomatoes with their juice, water or fish stock, and the milk. Increase heat to medium high; cook for about 3 minutes, stirring occasionally, to form a slightly thickened sauce.
Return shrimp and pancetta to pan; cook about a minute or until warmed through and the shrimp is cooked through.
If the polenta has thickened/firmed up too much in the interim, stir in the reserved boiling water, a few tablespoons at a time, to make it smooth and soft again.
Divide among individual plates, and top each portion with the shrimp mixture. Serve warm
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This recipe for Polenta and Shrimp with Creamy Tomato Sauce is from