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This might be one of my all-time favorite recipes! I adjusted it from this NYT recipe. I took out the sausage and made it dairy free. I don’t even know what the heck makes this taste so good, but you HAVE to try it!
This recipe is a sure party pleaser and can be served on a large platter instead of individual plates if it’s a large crowd.
1 cup polenta
Salt and pepper
2 tablespoons ghee/coconut oil
1 tablespoons olive oil
1 ¼ pounds large wild caught shrimp (about 24)
1 medium diced onion
3 cloves garlic, minced
Crushed red-pepper flakes, to taste
1 teaspoon chopped fresh rosemary or thyme
½ cup dry white wine
8 oz cup tomato purée/plain sauce
5.5 oz coconut milk (You can buy a small can this size. Do NOT use low/less fat coconut milk)
¼ cup chopped scallions
2 teaspoons chopped capers
2 tablespoons chopped parsley
1 teaspoon lemon zest
1. Make the polenta: Bring 4 cups salted water to a boil in a heavy-bottomed pot over high heat. Whisk in polenta, continuing to whisk as mixture begins to thicken, about 1 minute. Turn heat to low and let polenta cook slowly, whisking every few minutes for about 10 minutes. Turn heat to very low and continue to cook for least 45 to 60 minutes, stirring occasionally. If polenta gets too thick to stir easily, add a bit of water to obtain a porridge-like consistency. (When finished, there should be no raw cornmeal flavor.) Taste a cooled spoonful, then correct seasoning with salt and pepper. Turn off heat, whisk in ghee/coconut oil and keep warm.
2. Heat olive oil in a large, wide skillet over medium-high heat. When oil shimmers, add shrimp in one layer and season with salt and pepper. Cook for 1 minute, until lightly browned. Using tongs, turn shrimp over, season and cook for 30 seconds more. Remove with a slotted spoon and set aside. (Shrimp will not be fully cooked.)
3. Add onion to pan and cook, stirring, until softened, about 5 minutes. Stir in garlic, red-pepper flakes and rosemary, and cook for 1 minute more.
4. Add wine and tomato purée. Simmer for 1 minute. Turn off heat and check seasoning.
5. In a small bowl, mix together scallions, capers, parsley and lemon zest.
6. To finish, turn heat to high. Add reserved shrimp and cook, stirring, for about 2 minutes, until shrimp are cooked through and sauce has thickened slightly. Let cool for 5 minutes and then stir in coconut milk.
7. Spoon polenta into middle of plate or shallow bowl. Spoon shrimp and sauce around polenta. Sprinkle with scallion mixture and serve.