Sauteed Shrimp with Polenta

Tip:  Read directions completely before preparing.

Ingredients:

Polenta
2 ounces pancetta, chopped

1 18 oz package of Pre-Cooked Polenta
1 cup chicken broth (1 cup additonal, optional, for creamery polenta)
1/4 cup heavy cream
1 tablespoon butter
 
Shrimp
3 ounces pancetta, chopped
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 pound medium shrimp, peeled and deveined, tails left on
1 tablespoon butter
1/4 teaspoon smoked Spanish paprika (pimentón)
1/2 teaspoon salt

Directions:

Polenta

In a medium size heavy skillet, over medium heat, add pancetta and cook until crispy.  Be careful not to burn.

Add polenta, 3/4 cup of the chicken broth and heavy cream.

Continue to cook over medium heat, using a ladle break up the polenta and keep stirring until smooth.  Reduce to a low, and simmer for 5 minutes.  Add remaining 1/4 cup of broth, and butter, then stir.  Let simmer another 3 minutes, stirring constantly and then remove from heat and set aside.  If polenta becomes too thick before serving, slowly add as much as 1 more cup of chicken broth, for a creamy consistency.

Shrimp

In a bowl season shrimp all over with paprika and salt, then, set aside to let marinate for 10 minutes.

In a medium size heavy skillet, over medium heat, add pancetta and cook until crispy. Then add garlic and shallots cook for about 1 minute.  Then add butter.

Add shrimp and cook until opaque in center, about 2 minutes on each side.  Add salt and pepper to taste.  Remove from heat and keep warm.

Divide into 4 and arrange polenta on 4 dishes.  Top each dish with shrimp, and garnish with a pinch of the smoked paprika.

Tip:  Polenta is made from ground corn and can be used in a wide variety of ways.