Sautéed Shrimp With Polenta And Manchego Sauce Recipes

Steps:

• For the polenta, bring stock and milk to a boil in a small, heavy saucepan over medium heat.
• Reduce heat to simmer and slowly add cornmeal to saucepan, whisking constantly. Cook, stirring constantly, for 20 minutes over medium-low heat.
• If polenta becomes too thick, slowly add as much as 1 more cup of stock.
• Stir in cheese and 2 tablespoons of the butter.
• Add salt and pepper to taste.
• Pour polenta into a greased 8-inch square pan and set aside and let cool until firm, about 45 minutes.
• For the shrimp, rinse shrimp and pat dry with paper towels.
• Sprinkle shrimp with sea salt and paprika and let marinate for 10 minutes.
• Heat olive oil in large heavy skillet over medium heat.
• Sauté garlic for about 30 seconds.
• Add shrimp and sauté until opaque in center, about 2 minutes on each side.
• Remove from heat and keep warm.
• For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallot, garlic, celery, salt, pepper, and paprika and cook until shallot is soft, about 5 minutes.
• Add the other tablespoon of butter and melt into vegetables.
• Whisk in flour.
• Add broth a few tablespoons at a time, very slowly, whisking to combine.
• When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice.
• Invert baking dish to remove polenta from pan.
• Cut polenta into four squares.
• Heat the remaining 2 tablespoons butter in large skillet over medium heat.
• Sauté polenta in butter until warmed through and golden brown on both sides.
• To assemble, place each polenta square on its own plate, stack shrimp on top of polenta and drizzle with sauce.
• Garnish with paprika, if desired.

Steps:

• Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
• Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
• Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.

Steps:

• Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
• Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.

Steps:

• If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside.
• Put a colander or large strainer in a bowl and set it beside the range. In a large skillet set over high heat, melt 1 Tbs. of the butter. When the butter froths, add the shrimp and season well with salt and pepper. Stir several times as the shrimp cook -- they may brown slightly, which is good. They're done as soon as they're just cooked through and opaque, 3 to 5 min.; cut one in half to check. Remove the pan from the heat; transfer the shrimp with a slotted spoon to the colander. Cover the shrimp loosely with foil and set aside to keep warm while making the sauce.
• Pour off all but 1 or 2 teaspoons of liquid from the pan. Set the pan back over high heat and add the remaining 6 Tbs. butter, swirling the pan once or twice until the butter turns light nut brown, about 2 minute (Any brown bits that have stuck to the pan will become even browner, but they shouldn't burn.) Immediately pour the balsamic vinegar into the pan and start scraping up the brown bits. Continue to scrape and cook until the sauce thickens somewhat and starts to appear glaze-like, about 2 minute The sauce will reduce to a scant 1/2 cup. Turn off the heat and stir in the drained shrimp (discard any accumulated liquid in the bowl) to coat them lightly with the sauce and briefly rewarm them without cooking any further. Taste and adjust the seasonings, if necessary. Sprinkle with the fresh herbs and serve immediately with lemon wedges, if desired.

Steps:

• FOR THE RED PEPPER-AGAVE SAUCE:
• Heat oil in small skillet on medium heat.
• Add onion; cook and stir 2 minutes or until softened.
• Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.
• Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
• Puree until smooth.
• Spoon bell pepper mixture into medium saucepan.
• Bring to boil on medium heat.
• Cook 10 to 12 minutes or until sauce is slightly thickened.
• Keep warm.
• FOR THE POBLANO POLENTA:.
• Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.
• Stirring frequently, cook 10 minute.
• Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
• Remove from heat & stir in butter, corn, cheese and chile until well mixed.
• Keep warm.
• FOR THE SMOKED PAPRIKA SHRIMP:.
• Toss shrimp with 1 tablespoon of the oil.
• Sprinkle with smoked paprika, sea salt and pepper.
• Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat.
• Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
• TO SERVE:.
• Spoon Poblano Polenta onto each plate.
• Drizzle Red Pepper-Agave Sauce around polenta.
• Arrange Smoked Paprika Shrimp on sauce.
• Sprinkle with green onions.
• *To roast the bell peppers and the Poblano chile on a gas stove-top, cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer peppers and chile to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.
• **To roast the bell peppers and the Poblano chile under the broiler, preheat broiler. Halve and core the peppers. Remove the tops, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin.