Wintry and Light

Polenta con Ragu' di Gamberi

Polenta con Ragu’ di Gamberi

Ciao! Back from a week in the Dominican Republic where I had limited WIFI access (a blessing and a curse).  Although I’m glad to be home, I can’t help but prefer the balmy Caribbean climate to New York’s wintry chill.  As such, I’m craving foods that are comforting, but not too heavy.  This Polenta con Ragu’ di Gamberi fits the bill perfectly.  Buon appetito!

Polenta con Ragu’ di Gamberi

From the Kitchen of Majella Home Cooking

This is a quick variation of a classic dish from the Adriatic coastal villages outside of Trieste.  The traditional recipe calls for a long-simmered seafood stew spooned over slow-cooked polenta.  This weeknight version calls for a quick shrimp ragout and instant polenta.

Serves 6 as a first course or 4 as a main course

  • 1 tablespoon sugar
  • 1 cup quick-cooking (instant) polenta
  • 5 tablespoons extra-virgin olive oil
  • Salt
  • 1 shallot, chopped
  • ½ teaspoon crushed red pepper (Optional)
  • 3 tablespoons tomato paste
  • ½ cup dry white wine combined with ¼ cup of water
  • 1-1½ pounds peeled and deveined large or jumbo shrimp cut into one-inch pieces (I’d recommend 1½ lbs depending on the size of your diners’ appetites. One pound didn’t do it for my family of 2 adults and 3 shrimp-loving little boys!)
  • ¼ cup coarsely chopped flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Freshly ground pepper

In a medium saucepan, bring 5 cups of water to a boil with the sugar. Whisk in the polenta in a thin steady stream. Cook over low heat, stirring constantly, until thickened, about 5 minutes.  (The texture of the polenta should be very soft.)  Remove from the heat, stir in 3 tablespoons of olive oil and season with salt. Press a piece of parchment or wax paper directly onto the surface of the polenta and cover to keep warm.

In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the shallots and crushed red pepper, if using, and cook for 1 minute. Add the tomato paste and cook, stirring, until slightly carmelized, about 3 minutes. Add the wine and water and simmer over medium high heat for 1 minute. Add the shrimp and simmer, stirring, until just cooked through, about 2 minutes. Stir in the parsley, lemon juice and lemon zest and season with salt and pepper. Remove from the heat. Spoon polenta in shallow bowls and spoon the shrimp and sauce over and around the polenta. Serve immediately.  Buon appetito!

Advertisements

Tagged: , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Heart in Abruzzo

Exploring my heritage in the green heart of Italy

Our Italian Table

A tavola non s'invecchia

Italy....and Me

food. italy. wine. books genealogy. travel. wine. get. the. idea?

Passion and Cooking

A Taste of Italian Life

Mama's Gotta Bake

she's bad, she's bold...and she likes sugar

Bagni di Lucca and Beyond

Brisbane, Bagni di Lucca and everything in between

Where the foodies go

Travel adventures for the love of food - Dishes, places and recipes by two boundless foodies. Are you a foodie? Join the foodies!

madonna del piatto

A Kitchen with a View

Memorie di Angelina

Italian Home Cooking Made Easy

Due Spaghetti

Italian Food, Wine & Travel

Edible Queens: The Blog

Celebrating the food culture of New York's most diverse borough

American Food Roots

Why we eat what we eat

Domenica Cooks

Real. Italian.

Eat, Play, Love

making memories through food, wine and travel

Adri Barr Crocetti

Italian Food, Family, and Culture

cocomerorosso

Regional Italian Food & Memories

Ciao Chow Linda

Regional Italian Food & Memories

%d bloggers like this: