Spiced Shrimp with Broilered Polenta (New Year's Eve)
.
Yield
4 servingsPrep
10 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
polenta
1 tube, prepared and cut into 8 rounds |
*
|
| ½ | ounce |
prosciutto
1 thin slice |
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 ¼ | teaspoons |
cornstarch
|
|
| 1 | pound |
shrimp
raw, peeled and deveined |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | tablespoon |
olive oil
|
|
| 4 | tablespoons |
onions
minced |
|
| ¾ | cup |
chicken broth, low salt
or clam juice |
|
| 1 | tablespoon |
sage
freshly chopped, or 3/4 teaspoon dried rubbed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
polenta
1 tube, prepared and cut into 8 rounds |
*
|
| 14.5 | ml/g |
prosciutto
1 thin slice |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 6.3 | ml |
cornstarch
|
|
| 453.6 | g |
shrimp
raw, peeled and deveined |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 15 | ml |
olive oil
|
|
| 6E+1 | ml |
onions
minced |
|
| 177 | ml |
chicken broth, low salt
or clam juice |
|
| 15 | ml |
sage
freshly chopped, or 3/4 teaspoon dried rubbed |
*
|
Directions
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.
Serve warm.
