Shrimp In Hot Sauce With Creamy Polenta Recipe

Ingredients

1/2 cup fine cornmeal

2 1/2 cups chicken stock

1/2 tsp. salt

2 tsp. butter

2 tsp. butter and 1 tsp. oil garlic clove minced

20 large shelled, deveined shrimp, tails on

2 tsp. butter, 1 tsp veg oil

2 Tbsp dry white wine

1/3 cup chicken broth

1 Tbsp hot sauce (or less, and add more to taste after)

2 tbsp 15% cream, or more

1 Tbsp. finely chopped parsley

Preparation

Bring chicken stock and salt to a boil. Gradually pour in a stream the fine cornmeal, stirring constantly - this polenta should be creamy and fully cooked within about 5 minutes (taste to ensure it is no longer crunchy). Add butter, stir well, and cover to keep warm. Meanwhile, warm 4 serving plates in oven. In large skillet, on medium high heat, add oil and butter, add garlic and shrimps and sauté until shrimps are pink - remove to a bowl. Deglaze pan with wine, add chicken stock, hot sauce and reduce for a few minutes. Add cream and reduce further if necessary . Return shrimps to pan and heat for 1 minute. Garnish with fresh chopped parsley. To serve: Spoon warm polenta into centre of warm plate; place 5 shrimps in a circle on edge of polenta. Spoon sauce over shrimps. Serve immediately.