Spiced Shrimp with Broilered Polenta (New Year's Eve)
1 tube, prepared and cut into 8 rounds
1 thin slice
raw, peeled and deveined
chicken broth, low salt
or clam juice
freshly chopped, or 3/4 teaspoon dried rubbed
Position rack in center of oven, preheat broiler.
Spray a baking sheet with cooking spray.
Arrange polenta rounds and prosciutto on the baking sheet.
Broil until the prosciutto is crisp, about 5 minutes.
Transfer the prosciutto to a plate.
Continue broiling the polenta, turning once, until golden brown, about 11 minutes per side.
Meanwhile, add lemon juice and cornstarch in a small bowl and whisk until well blended.
Sprinkle shrimp with some freshly ground black pepper.
Heat oil in a large nonstick skillet over medium heat.
Stir in onion and cook, stirring, until beginning to brown, about 3 minutes.
Stir in shrimp and cook, stirring, until the shrimp just turn pink but aren’t cooked through, 2 to 3 minutes.
Pour in chicken broth or clam juice, bring to a boil and cook until the liquid is slightly reduced, 2 to 4 minutes more.
Whisk the cornstarch mixture again and pour into the pan along with sage and more black pepper.
Cook, stirring, until thickened, 2 to 3 minutes.
Spoon the shrimp and sauce on top of the polenta.
Crumble the prosciutto over the each top pf polenta.