Spicy Shrimp & Polenta
Serves 4-6
Do-ahead: In a saucepan, bring the water and butter to a boil and gently whisk-in the cornmeal. Over medium heat, continue to cook until thickened, stirring constantly, about 15 minutes. Remove from heat and whisk-in 3/4c. of the parmesan/romano and the cayenne. Pour into a 9x12 baking pan lined with plastic-wrap. Smooth the mixture and cover with plastic wrap. Allow the polenta to set in the refrigerator for at least an hour.
In a medium saucepan, saute the onion in the olive oil until translucent. Add the squash and season with salt. Cook just until onions begin to slightly carmelize and the squash is beginning to soften. Add the tomatoes, garlic, herbs and spices. Cook over medium-low heat until the water content has been reduced, 15-20 minutes.
Preheat broiler. Prepare a broiling pan (or cookie sheet) by brushing generously with olive oil to prevent sticking. Remove the polenta from the plastic wrap and slice into strips (approx. 1x4Ó). Baste the strips with olive oil and broil for 2-3 minutes a side, just until heated-through and beginning to bubble/turn golden.
As the polenta strips go under the broiler, melt the butter and begin to saute the garlic and shrimp in a medium saute pan. Sprinkle with kosher salt and turn the shrimp as the edges begin to whiten. The shrimp are done when they are pink on both sides and just begin to curl (just a few minutes a side).
Place 3 strips of polenta per plate and top with the tomato sauce, shrimp and reserved parmesan/romano.
3 cups water
2tbsp butter
3/4c polenta (yellow cornmeal)
1c freshly grated parmesan (and/or romano)
pinch cayenne pepper
kosher salt to taste
1 yellow onion, chopped
1 summer squash (or zucchini), chopped in half-rounds
2tbsp olive oil
28 oz. can diced tomatoes
3 cloves garlic, minced
2tbsp fresh chopped basil and oregano
pinch red pepper flakes
kosher salt & pepper to taste
1 1b medium shrimp, peeled and deveined
1 clove garlic, minced
2 tbsp butter
kosher salt to taste