Name: Neapolitan Shrimps With Polenta
Prep time: 20 min
Cook time: 25 min
Ingredients: 2 1/2 Cups Water; 1 tbsp Olive OIl; 1/2 tsp Salt; 1/4 tsp Freshly ground pepper; 1/2 Cup Polenta (Or medium-grind cornmeal); 1 tbsp Chopped fresh thyme; 2 tbsp Olive oil; 1/2 Yellow Onion, finely chopped; 2 Cloves garlic sliced; Pinch Red pepper flakes; 2/3 Cup Dry white wine; 1/2 Can Diced tomatoes; 8-10 Jumbo prawns, peeled and deveined; 1/4 Cup Kalamata olives, pitted and halved lengthwise; 1 tbsp Capers, rinsed and drained; 2 tbsp Fresh thyme; Salt and pepper to taste

Prep time 20 min cook time 25 min

Full-on Neapolitan flavors of tomatoes, black olives, capers and thyme in a rich tomato sauce on a soft creamy base of polenta.

Tomatoes, black olives, capers and thyme in a rich tomatoes sauce are iconic flavours of Naples in the south of Italy. Pizza and Chicken Pizzaiola are examples of that and is the basis of this delicious dish.

The creamy polenta base is super easy to make and is essentially the Italian version of grits. The few differences are that polenta uses yellow cornmeal and grits uses white corn hominy. In addition, yellow cornmeal for polenta tends to be more textured and coarser than regular cornmeal.

Neapolitan Shrimps With Polenta

Derek Farwagi

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Prep Time 20

Cook Time 25

Course Main Course

Cuisine Italian

Servings

Calories

Ingredients

For the polenta

2 ½ Cups Water
1 tbsp Olive OIl
½ tsp Salt
¼ tsp Freshly ground pepper
½ Cup Polenta Or medium-grind cornmeal
1 tbsp Chopped fresh thyme

For the shrimp

2 tbsp Olive oil
½ Yellow Onion, finely chopped
2 Cloves garlic sliced
Pinch Red pepper flakes
⅔ Cup Dry white wine
½ Can Diced tomatoes
8-10 Jumbo prawns, peeled and deveined
¼ Cup Kalamata olives, pitted and halved lengthwise
1 tbsp Capers, rinsed and drained
2 tbsp Fresh thyme
Salt and pepper to taste

Instructions

In a heavy saucepan, bring the water, oil, salt and pepper to a boil over high heat. Gradually whisk in the cornmeal. Bring the mixture back to a boil, stirring frequently. Reduce the heat to low and simmer slowly, stirring frequently, until the polenta is thick, about 18 minutes
While the polenta is cooking, prepare the shrimp: In a large fry pan over medium heat, warm the oil. Add the onion, garlic and red pepper flakes and sauté until the onion is translucent, about 5 minutes. Add the wine and boil until it is reduced by half, about 4 minutes. Add the tomatoes with their juices. Simmer until the sauce thickens slightly, breaking up the tomatoes with a wooden spoon, about 10 minutes.
Add the wine and boil until it is reduced by half, about 4 minutes. Add the tomatoes with their juices. Simmer until the sauce thickens slightly, breaking up the tomatoes with a wooden spoon, about 10 minutes.
Sprinkle the shrimp lightly with salt and black pepper. Add to the fry pan, turn to coat with the sauce, cover and simmer until almost cooked through, about 2 minutes each side. Mix in the olives, capers and thyme and simmer until the shrimp are cooked through, about 30 seconds. Taste and adjust the seasoning.
When the polenta is done, stir in the thyme. Divide the polenta between 2 warmed plates, spreading it out in a circle. Spoon the shrimp and sauce over the top and serve immediately.

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Keyword Polenta, Shrimp

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