Ease of preparation rating: Easy
Yield: 4-6 servings
Ingredients:
White polenta
- 1 yellow onion
- 4 cloves garlic
- 1 tablespoon (15 ml) olive oil, plus more for drizzling
- 1 cup (240 ml) dry white wine
- 4 cups (950 ml) water
- 2 cups (470 ml) fine white polenta
- 4 cups (950 ml) 2% milk
- Salt and white pepper
- 2 tablespoons (30 ml) butter
Garlic shrimp
- 3 tablespoons (45 ml) butter, divided
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, thinly sliced
- 2 pounds (907 g) small shrimp, shelled and cleaned
- ½ cup (120 ml) dry white wine
- Salt and pepper
- Chopped flat leaf parsley
Method:
For the polenta: Place onion and garlic in a food processor and process until smooth.
Heat olive oil in a saucepan over medium heat. Add onion and garlic mixture to pan and cook, stirring often, until aromatic, 2-3 minutes.
Pour in white wine and allow to come to a simmer.
Add water and bring back to a simmer. Slowly add polenta, whisking constantly.
Add milk and keep stirring, reduce heat to low, and simmer until thickened, roughly 30-35 minutes, stirring often.
Season with salt and pepper. Stir in butter and remove polenta from heat.
For the shrimp: Add 1 tablespoon (15 ml) butter and the olive oil to a large skillet over medium-high and heat until shimmering. Add garlic and shrimp, tossing to coat.
Add white wine and cook until shrimp are pink and wine has almost evaporated, 3-4 minutes. Remove skillet from heat, season shrimp with salt and pepper ,and toss with chopped flat leaf parsley.
Add remaining butter and toss one last time. Serve over a bed of hot polenta, and drizzle with extra pan butter.
Buon appetito!