Sautéed Shrimp With Polenta & Manchego Sauce
Author: Randazzo
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- For The Polenta:
- ¾ Cup Vegetable Stock (Possibly Up To 1 Cup Additional May Be Necessary)
- ¾ Cup Skim Milk
- ½ Cup Yellow Cornmeal
- ½ Cup Manchego Cheese, Grated
- 4 Tablespoons Unsalted Butter, Divided
- Sea Salt
- Ground Pepper
- For The Shrimp:
- 1 Lb Large Shrimp, Peeled (With Tails Left On)
- ½ Teaspoon Sea Salt
- ¼ Teaspoon Spanish Smoked Paprika (Pimenton)
- 2 Tablespoons Olive Oil
- 3 Garlic Cloves, Minced
- For The Sauce:
- 2 Tablespoons Unsalted Butter, Divided
- ¼ Cup Shallot, Diced
- 2 Garlic Cloves, Peeled And Minced
- ¼ Cup Celery, Diced
- ¼ Teaspoon Sea Salt
- ¼ Teaspoon Fresh Ground Pepper
- ¼ Teaspoon Spanish Smoked Paprika (Pimenton)
- 1 Tablespoon All-Purpose Flour
- ½ Cup Vegetable Broth
- ½ Cup Heavy Cream
- ¼ Cup Manchego Cheese, Grated
- ½ Teaspoon Fresh Lemon Juice
- Spanish Smoked Paprika, for Garnish (Pimenton) (Optional)\
Instructions
- For the polenta, bring stock and milk to a boil in a small, heavy saucepan over medium heat.
- Reduce heat to simmer and slowly add cornmeal to saucepan, whisking constantly. Cook, stirring constantly, for 20 minutes over medium-low heat.
- If polenta becomes too thick, slowly add as much as 1 more cup of stock.
- Stir in cheese and 2 tablespoons of the butter.
- Add salt and pepper to taste.
- Pour polenta into a greased 8-inch square pan and set aside and let cool until firm, about 45 minutes.
- For the shrimp, rinse shrimp and pat dry with paper towels.
- Sprinkle shrimp with sea salt and paprika and let marinate for 10 minutes.
- Heat olive oil in large heavy skillet over medium heat.
- Sauté garlic for about 30 seconds.
- Add shrimp and sauté until opaque in center, about 2 minutes on each side.
- Remove from heat and keep warm.
- For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallot, garlic, celery, salt, pepper, and paprika and cook until shallot is soft, about 5 minutes.
- Add the other tablespoon of butter and melt into vegetables.
- Whisk in flour.
- Add broth a few tablespoons at a time, very slowly, whisking to combine.
- When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice.
- Invert baking dish to remove polenta from pan.
- Cut polenta into four squares.
- Heat the remaining 2 tablespoons butter in large skillet over medium heat.
- Sauté polenta in butter until warmed through and golden brown on both sides.
- To assemble, place each polenta square on its own plate, stack shrimp on top of polenta and drizzle with sauce.
- Garnish with paprika, if desired.
