Garlic Shrimp with Polenta

Garlic Shrimp with Polenta

Garlic Shrimp with Polenta


4 cups water
1 cup of organic yellow cornmeal
1 teaspoon of sea salt
1 bay leaf

Garlic Shrimp:
5-6 garlic cloves, sliced
1/4 teaspoon of crushed red pepper flakes
1 medium shallot

1 cup of dry white wine
1 cup of low-sodium chicken stock
1 lb of peeled shrimp - I like to keep cooked shrimp in the freezer for any occasion
1 teaspoon of fresh lemon zest
1/2 teaspoon of sea salt
1/4 cup unsalted premium butter
1/2 cup chopped fresh flat-leaf parsley

In a medium pot, combine 4 cups of water, 1 cup cornmeal, 1 teaspoon salt and a ba leaf. Bring to a boil and keep stirring. Reduce to lo heat and cook for about 30 min while stirring periodically.

In a skillet, heat 1/2 of the butter, garlic, red pepper flakes and shallots until shallots are clear. Add white wine and cook for another 3 min to reduce the mixture and eliminate the alcohol. Add shrimp, lemon zest, salt and parsley. Stir in remaining butter and cook for a few more minutes.

Remove from heat. Dish the polenta, top with shrimp sauce and add freshly grated parmesan.



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