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.



Time: 40 minutes

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
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