Shrimp in Alfredo Sauce over Crispy Polenta with GreensPosted: October 29, 2014 Filed under: Italian, Sauces and Dressings, Seafood/Shrimp, Uncategorized, Veggies | Tags: Alfredo, bacon, brown sugar, cornmeal, cream sauce, crispy, greens, grits, hot sauce, kale, Parmesan, polenta, shrimp, smoked paprika, turkey bacon, vinegar Leave a comment
I love it when a plan comes together, when a dish in your imagination turns out as delicious as the actual experiment. This is one such meal.
Last night I put a little gourmet Italian twist on southern-style Shrimp n’ Grits, then added a serving of smoky-garlicky greens as a side. The results? Not only was the presentation gorgeous, it tasted heavenly. As in I would absolutely put a this recipe in the category of “the perfect bite” and serve it up in a spoon to Nigella Lawson and Anthony Bourdain on the show “The Taste”. Then step back and wait for them to swoon and hand me the prize without further debate.
In place of the traditional grits, I pan-fried thin slices of ready-made polenta, often used in Italian recipes. I used Trader Joe’s brand, which comes in package shelf (not refrigerated), usually near the Italian section of the store. It looks like moist, cooked cornmeal made into a log and wrapped in plastic. That is because, well, it is. It is not the most appetizing looking food when you open it up for slicing. (Think yellow corn grits that may have been left too long in a pan.) However, once you’ve pan-fried them in olive oil and butter, with a little salt and pepper…. Look out, Louise. They turn into crispy-edged, buttery disks of corny decadence.
I made a quick n’ easy, creamy Alfredo sauce for the shrimp and paired it side dish of greens– a mixture of kale and some wonderful fresh greens, a gift from our neighbor’s garden.
I can’t wait for you to try this recipe, a Taste of Tuscany meets South in Your Mouth.
Bon appetito, Ya’ll!
Shrimp Alfredo with Crispy Polenta and Greens
½ log of pre-made polenta
1 T. butter
1T. olive oil
Dash salt and pepper
For Shrimp and Alfredo:
20 pieces of raw medium shrimp, cleaned, peeled, tails removed
1 T. olive oil
1 clove garlic, minced
1 cup cream
¼ cup Parmesan cheese
1 T. Olive oil
2 cloves garlic minced,
½ red onion, diced fine
2 slices pork or turkey bacon diced fine
4 cups loosely packed, rough chopped kale and/or other greens, thick stems mostly removed
½ cup water
1 t. smoked paprika
1 T. vinegar, your favorite
1 T. brown sugar
Salt and Pepper (or Grill Seasoning or Cajun Seasoning) to taste
Tabasco or Frank’s Red Sauce or Red Chili Pepper to taste
Start the greens first, so they can simmer on the back burner. In your largest deepest skillet, saute olive oil, garlic, red onion and bacon, until bacon crisps. Pile the greens on top of this mixture in the skillet, cover with ½ cup of water, cover, and let the greens cook down about 5 minutes over medium heat. Take lid off and stir in paprika, vinegar and brown sugar, add salt and pepper and hot sauce to taste. Cover again and simmer while you make the shrimp and sauce. (Adding water if needed to keep from scorching, but no more than necessary.)
In another skillet (I like my iron skillet) let oil and butter melt and get hot while you slice the polenta into ¼ inch or so rounds. Place the rounds in the skillet and turn heat up to medium high so that the polenta starts to pan fry. When it is golden brown in places, turn it over and brown the other side. Sprinkle the tops very lightly with salt and pepper. Remove to a paper towel to drain any excess grease, then cover with another paper town to keep warm.
Wipe out the iron skillet with a paper towel, and then put in oil and garlic and shrimp. Cook for just a minute or two until shrimp just turns pink on both sides. (You can add a little water to the pan if the shrimp starts to stick.) Add cream and parmesan cheese. Stir and heat until cheese is melted and the shrimp and sauce is heated through. Season lightly with salt to taste, if needed.
Put about 5 or 6 rounds of polenta on each plate. Pile with shrimp and sauce. Sprinkle with smoked paprika. Serve with a side of the greens.