s BAKED GRITS WITH SHRIMP IN TOMATO SAUCE ****
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s BAKED GRITS WITH SHRIMP IN TOMATO SAUCE ****
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Ingredients
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Instructions *** 10-25-16 very good again using precooked shrimp *** 1-9-2011 so this is what i needed the polenta for, very good, pretty easy, used new uncooked peeled deveined detailed shrimp and just added them to the sauce and let it cook a little longer, joellyn thought this was too spicy and it was sort of warm so you might want to cut back on the seasoning a tad (or not) *** (Catherine Smart for The Boston Globe) December 7, 2011 Serves 4 4 cups cooked polenta, spread into one thin layer and chilled 1 tablespoon olive oil 2 cloves garlic, chopped 2 tablespoons capers 1 teaspoon fennel seeds 1/2 teaspoon crushed red pepper 1 can (14 ounces) diced tomatoes, drained 1/2 cup white wine 2 cups leftover cooked shrimp and pancetta 1/2 cup chopped fresh parsley Salt and black pepper, to taste 1. Remove the plastic wrap from the grits. Let them sit at room temperature for half an hour. 2. Set oven at 350 degrees. 3. Bake the grits for 20 minutes until they are crisp on top. 4. In large skillet over medium-high heat, heat the olive oil. Add the garlic, capers, fennel seeds, and crushed red pepper. Cook, stirring, for 1 minute. Add tomatoes and wine. Bring to a boil, lower the heat, and simmer for 10 minutes. 5. Add the shrimp mixture and simmer for 3 minutes or until the shrimp are just heated through; take care not to overcook them. 6. Stir in the parsley, taste for seasoning, and add more salt and black pepper, if you like. Cut the grits into squares and set on each of 4 plates. Top with the shrimp and sauce. Catherine Smart © Copyright 2011 Globe Newspaper Company. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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