We are in a seafood kick around here; I just haven’t blogged about it as I am still on catch up mode after taking time off to enjoy the beach and pay a visit to Mickey Mouse.

Saucy Shrimp Stack

Saucy Shrimp Stack

You can most definitely serve this shrimp over a bed of soft creamy polenta; but at least in my mind, that is a cold weather dish. The mercury hit 59 today in Indianapolis; and my polenta recipe morphed into tasty poleta squares. I also like the convenience of making the squares ahead of time, and keeping them in the fridge for a couple of quick meals later on this week.

Ingredients – Polenta:
2 cups of water
12 ounces fat free half and half
1 teas salt
1 1/3 cup polenta style cornmeal
1/2 cup shredded parmesan

Ingredients – Shrimp Sauce:
1 TB olive oil
1/2 medium onion chopped
2 large garlic cloves, minced
3 pieces of cooked bacon, crumbled
1/2 cup chopped roasted red peppers
2 TB chopped olives
2 TB tomato paste
pinch of red pepper flakes
splash of white wine
pinch of saffron
splash of chicken broth
16 pieces large shrimp (20 – 25 ct)

1. In a 2 qt saucepot bring the water and milk to a rapid boil.
2. Add polents in a steady stream as you continue to whisk the mixture.
3. Add the parmesan cheese and continue whisking.
4. Cook for an additional three minutes.
5. Pour mixture in a loaf pan that has been coated with olive oil. Let polenta cool and then put in the fridge for at least one hour.
6. While polenta cools, add olive oil to a medium sized skillet and bring to heat.
7. Add onions and garlic and cook for two minutes. Add bacon, roasted red peppers, olives, tomato paste, red pepper flakes and wine. Cook for an additional three minutes in medium heat.
8. Add saffron, chicken broth and shrimp. Cook for 7 – 10 minutes, till shrimp turns to pink.
9. While shrimp cooks, unmold the polenta and cut into 1/2 inch slices. Grilled in a lightly oiled grill pan.
10. Stack the polenta squares and shrimp. Start with a polenta square, then the shrimp sauce, and repeat.