Esta es una exhibición prevé de cómo se va ver la receta de 'Shrimp With Polenta (Gamberetti Con Polenta)' imprimido.

• Click here to print
• o regresate de nuevo a Shrimp With Polenta (Gamberetti Con Polenta).

Receta Shrimp With Polenta (Gamberetti Con Polenta)

by Global Cookbook

Ingredientes

4 c. water 3 x bay leaves 2 Tbsp. coarse salt 1 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 1 1/2 lb rock shrimp 2 tsp tomato paste 1/2 c. dry white wine     Salt to taste     Freshly-grnd black pepper to taste 2 Tbsp. finely-minced Italian parsley

Direcciones

1. 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.
2. In the bowl of a food processor, combine the celery and garlic, and process to create a smooth paste. Set aside.
3. 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.
4. 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.
5. Remove the bay leaves and stir in the parsley. Serve immediately with the hot polenta.
6. This recipe yields 4 servings.

© 2025 CookEatShare