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Polenta Crusted Shrimp

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Ingredients
Ragout
  Canellini beans 1 Pound, dry or cooked
  Grape tomatoes 1 Pint
  Escarole head 1 Medium, washed
  Garlic bulb 1 Medium
  Thyme sprigs 5 Medium
  Bay leaves 2 Medium
  Basil 1 Bunch (100 gm), chopped
Polenta crusted shrimp
  Italian parsley 1 Bunch (100 gm)
  16/20 shrimp 28 Medium, peeled and de-veined
  Butter 1 Pound, unsalted
  Polenta 1 Cup (16 tbs), fine ground
  Extra virgin olive oil 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1 Pinch
Directions

MAKING
For making Ragout:
1. In a medium/large pot, bring the beans to boil in salted water with the bay leaves, thyme and the garlic.
2. Once at a boil, turn down to a simmer, cook for about an hour or until the beans are tender and drain some of the excess water that may be left.
3. While the beans are cooking, cut one head of escarole into bite size pieces and wash thoroughly (reserve in cold water).
4. While the beans are cooking, slice the grape tomatoes in half and reserve.
5. Once the beans are finished, add the escarole, tomatoes, herbs, butter and olive oil and continue to cook on low heat until the escarole is tender.
6. Season with salt and pepper.
For making Polenta Crusted Shrimp:
7. Heat a sauté pan on medium heat.
8. Season the shrimp with salt and pepper on both sides and press into the raw, seasoned polenta.
9. Once the pan is hot coat it with olive oil, place the shrimp in the pan with polenta-side down and cook for about 1 minute or so and then flip the shrimp to cook the other side.
10. When the shrimp is just about finished, add a tablespoon of butter and some chopped parsley.
11. Remove the shrimp from the pan and place on a dry towel to absorb any excess liquid/butter.

SERVING
12. In a large serving platter, place the polenta crusted shrimp on top of the ragout polenta-side up and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Shrimp
Interest: 
Gourmet
Restriction: 
High Fiber, High Protein
Preparation Time: 
40 Minutes
Cook Time: 
70 Minutes
Ready In: 
110 Minutes
Servings: 
4

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