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Ingredientes
- 4 c. water
- 3 x bay leaves
- 2 Tbsp. coarse salt
- 1Â 1/2 c. coarse yellow cornmeal
- 1/2 x celery rib coarsely minced
- 2 x garlic cloves
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 x onion coarsely minced
- 1Â 1/2 lb rock shrimp
- 2 tsp tomato paste
- 1/2 c. dry white wine
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. finely-minced Italian parsley
Direcciones
- In a heavy-bottomed saucepot, combine the water, 1 of the bay leaves, and salt and bring to a simmer over medium heat. Gradually whisk the cornmeal into the pot, a little at a time, stirring constantly. Reduce the heat to medium-low and stir constantly till the polenta is smooth and thick, about 30 min. Remove the bay leaf. Turn the polenta into a serving bowl and keep hot.
- In the bowl of a food processor, combine the celery and garlic, and process to create a smooth paste. Set aside.
- In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over medium-high heat and add in the onion. Saute/fry till softened and slightly browned, about 3 min, then add in the celery and garlic, and remaining 2 bay leaves. Cook for 5 min, stirring occasionally. Add in the tomato paste and wine, mix well, and cook for 5 min.
- Add in the shrimp and season with salt and pepper, to taste. Add in a bit of water if necessary to keep the mix from getting too thick, cook for 2 to 3 min till the shrimp are tender but cooked through.
- Remove the bay leaves and stir in the parsley. Serve immediately with the hot polenta.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 99 | 28% |
| Total Fat 11.26g | 14% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3531mg | 147% |
| Potassium 211mg | 6% |
| Total Carbs 51.5g | 14% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.71g | 2% |
| Protein 4.9g | 8% |
