During the summer most meals get cooked out on the grill, so when it's raining or simply too hot, it's a change of pace to try new recipes and cook a meal on the stove.
This weekend it started raining.... and raining and raining more. We needed it badly, but instead of the planned skewered shrimp on the grill, this recipe, found online, became dinner.
Venetian Shrimp with Polenta Recipe https://share.google/C0u1Tl2b57Y6BiIvS
yields 4 servings
Polenta
8 cups water
2 cups stone-ground plain white or yellow cornmeal
1 1/4 teaspoons fine sea salt
1 fresh bay leaf
Shrimp
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper, plus more to taste
1/2 cup dry white wine
3/4 cup lower-sodium chicken stock
2 pounds peeled and deveined raw large wild-caught Gulf shrimp
2 teaspoons lemon zest
1/2 teaspoon fine sea salt
1/4 cup unsalted butter, cut into pieces
1/2 cup finely chopped fresh flat-leaf parsley, divided
Polenta is simple to make, . It just takes a lot of stirring!
The worst thing you can do when preparing shrimp is over cooking them. Cook them quickly until they’re mostly pink, then toss in the butter and about half of the parsley to make a light sauce that tastes delicious with the polenta.
It's a quick and easy rainy day meal. Enjoy!
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