Celebrate The Best of D with Hour Detroit
Gamberi and Polent
“Shrimp and Grits”
6 cups of full flavored stock, chicken, beef, vegetable, etc
2 tablespoons minced garlic
salt to taste
1 pound of coarse polenta
2.5 cups of heavy cream
1 ½ sticks unsalted butter cut into pieces
freshly ground salt and pepper
1 cup gorgonzola, crumbled
2 pounds wild caught Argentiain shrimp
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoons basil
1 tablespoon dried leaf oregano
Combine the stock, garlic and season with salt in a large sauce pan. Bring to a boil. Pour in the polenta in stream and cook over low heat, while constantly whisking. Once all the polenta has been added, reduce heat and stir often to prevent the polenta from buring to the bottom of the pan, about 20min or until the polenta is quite dry and coats the bottom of the pan. The moisture must evaporate, because it will be replaced with fat.
While the polenta is simmering, prepare the shrimp. Mix all dry ingeredients together in a small bowl and use 2 tablespoons of the spice mixture to season the shrimp. Heat a sauté pan with olive oil over high heat and add shrimp, being sure not to overcrowd pan. Sauté for 3 minutes on each side. Remove from pan and saute the remaining shrimp
Increase the heat under the polenta to medium and stir in the butter. Add cream, about half a cup at the time, and let the polenta absorb it all before adding more. Season to taste with salt and pepper. Take pan off the heat, an mix in gorgonzola.
To serve, spoon creamy polenta into bowl and atop with shrimp.