Venetian Shrimp and Polenta (Shrimp alla Veneziana)
Succumb to the allure of Venetian Shrimp and Polenta, a quintessential dish that captures the spirit of Venice with every sumptuous bite. This recipe pairs the sweetness of shrimp with the creamy comfort of polenta, all enrobed in a rich, herby tomato sauce that's sure to transport your taste buds straight to the canals of Venice.
Equipment
- Large saucepan
- Whisk
- Large skillet
- Measuring cups and spoons
- Knife for chopping
- Serving plates
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup white wine
- 1 can diced tomatoes, drained 14 ounces or 400g
- 1 tablespoon fresh parsley, chopped
For the Polenta
- 1 cup polenta (coarse cornmeal)
- 4 cups water or chicken broth
- 1 teaspoon salt
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Start by preparing the polenta. In a large saucepan, bring water or chicken broth to a boil. Add salt and slowly whisk in the polenta. Reduce heat to low and continue to cook, stirring frequently, until the polenta is thick and creamy, about 20-25 minutes. Once cooked, stir in the heavy cream and Parmesan cheese until well combined. Cover and set aside to keep warm.
- While the polenta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper, and cook until the shrimp turn pink and are just cooked through, approximately 2-3 minutes per side.
- Remove the shrimp from the skillet and set them aside. In the same skillet, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2 minutes.
- Stir in the drained diced tomatoes and bring the sauce to a simmer. Cook for about 5 minutes to let the flavors meld.
- Return the shrimp to the skillet with the tomato mixture and toss to coat. Cook for an additional 2 minutes to reheat the shrimp. Sprinkle with chopped parsley.
- To serve, spoon a generous amount of creamy polenta onto each plate and top with the shrimp and tomato sauce. Serve immediately.
Notes
If desired, garnish with additional chopped parsley and a sprinkle of grated Parmesan cheese before serving.
For an extra touch of creaminess, you can stir a tablespoon of butter into the polenta just before serving.
This dish pairs beautifully with a crisp, dry white wine such as Pinot Grigio.