Ingredients:
Shrimp
6 strips of bacon
1 pound medium size cooked shrimp
5 cloves garlic, sliced thin
4 tablespoons butter
3 tablespoons thinly sliced shallots
1 pint Heirloom cherry tomatoes, cut in half
2 tablespoons chopped fresh Italian Flat leaf parsley, plus 1/2 teaspoon to garnish each serving
1/2 teaspoon dried crushed red pepper
Salt
Toasted bread crumbs
1/2 cup bread crumbs
6 tablespoons extra virgin olive oil
1 tablespoon finely chopped garlic
2 tablespoons fresh lemon zest
Salt and pepper
Creamy polenta
2 cups whole milk
1 cup heavy cream
1 1/2 cups instant polenta
1/2 cup mascarpone
1/2 cup grated Parmesan cheese
Salt and pepper
Directions:
Shrimp
1. In a medium size skillet, cook bacon. Remove bacon and set aside to cool. Once cooled, chop for garnish.
2. Reduce heat, add garlic and shallots to bacon grease, and quickly sauté until lightly golden in color, about 2 to 3 minutes.
3. Add shrimp and sauté until shrimp are warmed through.
4. Add the tomatoes, parsley, salt and crushed red pepper and simmer until tomatoes are soft, about 2 to 3 minutes then remove from heat.
Toasted bread crumbs
1. In a small sauté pan, heat olive oil over medium high heat until smoking. Reduce heat, add garlic and bread crumbs, sauté tossing regularly until lightly golden in color, about 2 to 3 minutes.
2. Remove pan from heat, season to taste with salt and pepper, and set aside.
Creamy polenta
1. To make the polenta, heat milk and heavy cream in a large pot and bring to a boil then reduce heat to a simmer. Slowly add the polenta stirring constantly for 6 to 7 minutes, or until the liquid has been absorbed.
2. Remove from heat, stir in mascarpone and parmesan, and season with salt and pepper to taste.
3. Portion the polenta into bowls, top with shrimp, and garnish with toasted bread crumbs, bacon and fresh parsley. Serve immediately.
MANGIA!
Recipe adapted from The Today Show's Scottos
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