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Shrimp and Pancetta on Polenta

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Introduction

Discover the delightful combination of succulent shrimp and crispy pancetta atop creamy polenta. This recipe, “Shrimp and Pancetta on Polenta,” is a culinary journey that promises to tantalize your taste buds with its rich flavors and simplicity in preparation.

Tips for this Recipe

  • Use the paddle polenta maker for consistently smooth polenta.
  • Ensure your shrimp are thoroughly cooked by using a digital thermometer.
  • Prepare all ingredients beforehand to streamline the cooking process.

Why you will love this recipe

This Shrimp and Pancetta on Polenta isn’t just a dish; it’s an experience. Its flavors are bold yet harmonious, with each element enhancing the other. The satisfaction of plating your own vibrant creation adds to its appeal.

Ingredients

  • 1/2 cup instant polenta
  • 1/4 pound pancetta, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon hot red pepper flakes
  • 3 tablespoons extra-virgin olive oil (divided)
  • 1 (14-ounces) can diced tomatoes in juice
  • 1 pound cleaned large shrimp
  • 1 tablespoon chopped flat-leaf parsley

Advised equipment

  • Non-Stick Skillet/Fry Pan
  • Medium Saucepan with Lid
  • Paddle Polenta Maker (2-Cup)
  • Digital Thermometer
  • Electric Mixer (Handhentic)
  • Silicone Spatula
  • Cutting Board (Non-Slip)
  • Stainless Steel Whisk
  • High-Sided Serving Platter
  • Medium Size Ladle
  • Cook’s Linen Towel
  • Oven Mitts (Double Glove)

History of the recipe

The origins of Shrimp and Pancetta on Polenta trace back to Italian cuisine, where simplicity meets flavor. Over time, this dish has been adopted by many cultures worldwide, each adding their twist while retaining its essence.

Fun facts about this recipe

Did you know? Polenta was a staple in the diet of Roman soldiers and peasants due to its durability when cooked. Today, it serves as a canvas for countless culinary creations, including our Shrimp and Pancetta delight.

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Shrimp and Pancetta on Polenta

Shrimp and Pancetta on Polenta

amanda

Equipment

  • - Non-Stick Skillet/Fry Pan: Ideal for sautéing shrimp and pancetta without sticking or burning.

  • - Medium Saucepan with Lid: Perfect for cooking polenta to a creamy consistency.

  • - Paddle Polenta Maker (2-Cup): Automatically mixes the polenta ingredients and pours it into molds for easy serving.

  • - Digital Thermometer: Essential for ensuring your shrimp are cooked to the perfect temperature without overcooking.

  • - Electric Mixer (Handheld): Useful for quickly mixing ingredients for polenta or other sauces associated with this dish.

  • - Silicone Spatula: Great for stirring and folding ingredients in various pots without scratching surfaces.

  • - Cutting Board (Non-Slip): A necessary tool when preparing shrimp, pancetta, or vegetables that might be used in the recipe.

  • - Stainless Steel Whisk: Versatile utensil for combining polenta with its cooking liquids and other ingredients.

  • - High-Sided Serving Platter: Ideal for presenting the finished shrimp and pancetta over polenta in a visually appealing way.

  • - Ladle (Medium Size): Useful for transferring cooked polenta from its pot to serving dishes or molds.

  • - Cook's Linen Towel: Useful for handling hot pots and ingredients without causing burns.

  • - Oven Mitts (Double Glove): Essential for safely transferring cooked items from the stove to the oven or serving dishes.

Ingredients

  • 1/2 cup instant polenta

  • 1/4 pound pancetta, chopped

  • 2 garlic cloves, minced

  • 1/4 teaspoon hot red pepper flakes

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 (14-ounces) can diced tomatoes in juice

  • 1 pound cleaned large shrimp

  • 1 tablespoon chopped flat-leaf parsley

Instructions

1

Instruction 1

Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
2

Instruction 2

Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
3

Instruction 3

Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.
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