Shrimp and Zucchini Saute:
2 T. olive oil
2 cloves garlic, minced
1 lb. large raw shrimp, peeled and deveined
2 zucchini, julienned (cut into thin strips)
¼ cup chopped fresh Italian parsley
1 tsp. capers
juice of 1 lemon
2 Roma tomatoes, chopped
½ tsp. salt
¼ tsp. ground pepper
Polenta:
4 cups chicken broth
2 cups polenta (cornmeal)
1 tsp. salt
¼ tsp. ground white pepper
pinch of nutmeg
½ cup heavy cream
In a large skillet, heat oil and sauté garlic until fragrant, about 30 seconds on low heat.
Add the raw shrimp and zucchini; stir fry for 2 minutes on medium high heat until shrimp are pink and zucchini are softened. Add parsley, capers, lemon juice, tomatoes, salt and pepper and cook another minute on medium high heat, stirring often.
In a separate saucepan, bring broth to a simmer. Slowly whisk in the polenta, salt, pepper and nutmeg. Stir for 1 minute, lower heat to a simmer and cook until the polenta thickens and broth is absorbed, about 20 minutes. Add the ½ cup heavy cream and taste for seasoning.
NOTE: You can substitute instant polenta for regular, just make sure you cut back the cooking time.
TO ASSEMBLE:
Place about ½ -3/4 cup of the polenta on each serving plate. Top with ¼ of the shrimp mixture. Serves 4 as a first course.
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