1 tablespoon olive oil
¼ cup tasso, diced
¼ cup onions, peeled and chopped
24 jumbo shrimp, peeled and deveined (tails on if desired)
½ cup tomatoes, peeled, seeded and diced
½ cup dry white wine
1 teaspoon fresh thyme, chopped
1 tablespoon Creole seasoning
1 cup heavy whipping cream
1 tablespoon butter
1 tablespoon fresh Italian parsley, chopped
1 tablespoon green onions, sliced
2 cup creamy Mascarpone polenta
In a sauté pan over medium--high heat, heat the olive oil and add the tasso and render for 1 minute. Add the onions and cook for 2 minutes. Add the garlic and stir for 30 seconds to release the oils. Stir in the shrimp and tomatoes until the shrimp just begin to turn pink.
Deglaze with the white wine and add the thyme and Creole seasoning. Pour in the heavy cream and bring to a boil. Reduce the heat to a simmer. Add the butter, parsley, and green onions stirring to emulsify.
Remove from heat. Taste the sauce for seasoning. Place 1 cup of polenta in the center of a plate and top each with 6 shrimp and the sauce.
Creamy Mascarpone Polenta
2 cups chicken stock
1 cup heavy whipping cream pinch nutmeg,ground
½ teaspoon fresh ground white pepper
¼ cup corn meal
¼ cup semolina
¼ cup Fontina cheese, grated
¼ cup Parmigiano--Reggiano, grated
½ cup Mascarpone cheese
In a large heavy pot over high heat combine the stock, cream, nutmeg, salt, and pepper and bring to a boil. While whisking, gradually add the corn meal and semolina. Continue to stir while cooking. When it starts to boil, reduce the heat to low and cook for 10 minutes. Stir in the cheeses until melted and remove from heat.
WTTG FOX 5 & myfoxdc
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