Polenta with Pan Fried Shrimp in a Spicy, Garlic Tomato Sauce Damn, I could eat this on repeat all day! Here for all your meatless Friday inspiration. The shrimp were inspired by the “beeps” of Belmont Tavern (iykyk). They had a light dredge and a sight “crispness” from the pan fry that was elevated in this flavorful sauce. Some fresh parm was the secret ingredient running through both the sauce and the polenta base. Polenta is one of my absolute favorites. It’s so versatile, but this simple parm prep is definitely my favorite. Topped it all off with my homegrown basil!
You definitely want to save/try this one!
– 1 cup polenta
– 3 cups water
– 1/2 cup freshly grated parm
– 1 tsp butter
– black pepper, salt, pinch of Italian seasoning
– 5 cloves garlic, roughly chopped
– crushed red pepper
– dried oregano
– salt and pepper
– 28 oz can crushed
– fresh basil
– 1/2 cup parm
– 14 jumbo shrimp, peeled and deveined, butterflied
– flou seasoned with salt, pepper, and a pinch of Italian seasoning
– vegetable oil for frying
Start your sauce. Heat olive oil in a pan. Once hot, add your garlic and crushed red pepper flakes. Sauté for one minute. Add your pepper, salt oregano and stir to combine. Add your crushed tomatoes, a dash more oil, and 1/4 cup of water (using the can!). Bring to a boil, then lower to a simmer and let this reduce (25mins)
Start your polenta. Bring 3 cups of water and some salt to a boil. Slowly pour and whisk in your polenta. Reduce heat to low and continue to whisk every few minutes until you’ve reached the right consistency. Add 1/2 cup freshly grated parm and tsp butter and whisk to combine. 25 minutes total.
Pat your shrimp fry and using a pair my knife, carefully butterfly them to ensure max surface area. Dip them on all sides into the seasoned flour mix and set aside. Once the shrimp are coated, fry them up in heated oil until a crispy, golden brown layer has formed. Set aside on paper towel lined plate. Once tomato sauce is ready, remove from heat. Stir in 1/2 cup parm and fried shrimp until combined. Plate and enjoy!