Recipe - Shrimp in Tomato Sauce with Capers Over a Bed of Polenta

Fish and Shellfish

Shrimp in Tomato Sauce with Capers Over a Bed of Polenta

This makes a simple, quick and very satisfying supper. Soft, creamy, almost instant polenta serves as bed for a deeply flavored and easy to assemble tomato sauce with shrimp. If you have the shrimp shells and heads you can give the sauce a little extra flavor. Sauté them in the butter until they turn pink, discard and then proceed with the recipe. A pinch of fennel or anise seed would be nice with the shrimp and capers.

Ingredients:

3 Cups of Campanini Polenta
4 tablespoons unsalted butter
4 fillets Conservas Ortiz Anchovies in Olive Oil
1 small white onion, finely chopped
3 garlic cloves, minced
1 teaspoon Safinter Hot Spanish Pimentón de la Vera DOP (Smoked Paprika)
¼ cup capers in brine or salt, rinsed and squeezed dry
1 pound large shrimp, peeled and deveined
¾ cup dry white wine
2 cups 1932 Pomodorina Pasta Sauce
Sea salt and black, pepper freshly ground
2 tablespoons flat-leaf parsley, finely chopped

Preparation:

Time: 40 minutes

Yield: 4 SERVINGS

Make the Shrimp

In a 3 quart sauté pan or large skillet, melt the butter over medium-high heat. Add the onion and the anchovies. Cook until the onion is soft and the anchovies are broken up. Add the garlic and paprika. Let them cook for a minute or two.
Add a little butter, if the pan seems dry. Add the shrimp to the pan and sauté them for 1 minute on each side. Remove and set aside. Toss in the capers.

Make the Tomato Sauce

Turn the heat up and deglaze the pan with the white wine. Dissolve everything on the bottom of the pan. Reduce the wine by ½. Stir in the tomato sauce. Bring to a rapid boil and remove from the heat. Taste and adjust seasoning with salt and pepper.

Make the Polenta

Make the quick-cooking polenta according to the package directions. When you set it aside, return the sauce to a slow simmer. Add the shrimp to the sauce and let them warm through for a few minutes.
Ladle polenta into soup plate and top with the shrimp and sauce. Garnish with chopped parsley