Shrimp “Diavolo” with Polenta
Tonight I made dinner, and cooked shrimp. I hardly ever cook shrimp.
Polenta
I like polenta; mushy as a mush, or fried up into little cakes. I used tonight an “instant” polenta with 1/3 chicken stock, 2/3 water, plus salt. It’s easy to make. Boil the liquids, add the polenta, and stir like mad. Follow the proportions on your box.
Next, I added parmesan cheese. I bought some pre-shredded at the gourmet store, $8 worth. I unfortunately dumped the whole bucket in, by mistake. Normally, I’d add $4 worth, I guess.
Next, pour it out (it’s been cooking for no more than 5 minutes) on to a board, half-sheet pan, or glass baking dish, to cool. Once cool, you can cut the polenta into shapes (rounds are nice), and pan-fry them in olive oil when you’re ready to eat.
Shrimp
I got my hands on some excellent shrimp. Wash, devein, and “marinate” in your best extra-virgin olive oil and crushed garlic for 30-40 minutes. Get a hot pan, and cook the shrimp through. After the cooking begins, add more sliced garlic and red pepper-flakes. Add salt, and a dash of sweet white wine. Move to the plate, with polenta.
Asparagus
I grilled the asparagus in a pan alongside the polenta. I added salt upon plating.
Sauce
I cheated here. I wanted a little tomato sauce for the polenta and shrimp. I used the Bartoli I had left-over from the pizza making extravaganza several nights before. It was a good choice.
I topped everything with some super premium EVOO before plating. It’s the kind of stuff with oil must at the bottom of the bottle.
It all turned out well.
2 Responses to “Shrimp “Diavolo” with Polenta”
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pjpink
Said this on May 20th, 2007 at 10:44am:Where did you find your shrimp? They look very yummy.
XS
Said this on May 29th, 2007 at 8:36am:Shrimp is from Fresh Market on Parham Road, near Regency Square Mall.