Sautéed Shrimp With Polenta and Manchego Sauce
photo by Sweet Ti
- Ready In:
- 1hr 45mins
For the Polenta
- 3⁄4 cup vegetable stock (possibly up to 1 cup additional may be necessary)
- 3⁄4 cup skim milk
- 1⁄2 cup yellow cornmeal
- 1⁄2 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)
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon spanish smoked paprika (pimenton)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
For the Sauce
- 2 tablespoons unsalted butter, divided
- 1⁄4 cup shallot, diced
- 2 garlic cloves, peeled and minced
- 1⁄4 cup celery, diced
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon spanish smoked paprika (pimenton)
- 1 tablespoon all-purpose flour
- 1⁄2 cup vegetable broth
- 1⁄2 cup heavy cream
- 1⁄4 cup manchego cheese, grated
- 1⁄2 teaspoon fresh lemon juice
- spanish smoked paprika, for garnish (pimenton) (optional)
- 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.
Questions & Replies
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One of the best Recipe's I've tried! This dish tasted like something I'd spend a lot of money on in a nice restaurant. I made a few changes...added mushrooms along with other veggies, didn't have vegetable broth so I used chicken, and I'm not a fan of shrimp so I did scallops. The sauce is absolutely amazing, but it's not something you can just whip up in a few minutes..it takes time.
Having never tasted polenta or manchego cheese I wasn't sure how I would like this but WOW what a delicious rich meal this was. This is definitely a top shelf recipe. Wonderful rich flavor. A little labor intensive but well worth it. Thanks for posting such a fabulous recipe. This will be made again. Made for the August's Tag Game ~ El Queso ~ Spanish Cheese
RECIPE SUBMITTED BY
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>