Shrimp and Pancetta over Soft Polenta by Steven Dolby

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(Serves 2 people)
2 Cups vegetable stock
1/2 Cup polenta
Parmigiano Reggiano (grated to taste)
1 Tbsp unsalted butter
Salt (to taste)
Shrimp shells
1/2 Medium onion (sliced)
1 Tbsp olive oil
2 Cups vegetable stock
Salt & pepper (to taste)
1 Tbsp heavy cream
1/2 Medium onion (finely diced)
1 Garlic clove (finely diced)
Italian flat leaf parsley (small handful chopped)
100g Andouille sausage (diced)
150g Pancetta (diced)
350g White shrimp (peeled and deveined)
2 Tsp plain flour


For Polenta
1. In a pan, pour stock and bring it to a boil. Simmer and sprinkle polenta, whisking constantly. Cook for 30-40 minutes, stirring often.
2. Add grated cheese, butter, and salt. Stir well and set aside on low flame.
For Quick Shrimp Stock:
3. In a pan, heat olive oil, add the onion and shrimp shells. Cook for 10 minutes.
4. Pour stock, bring to a boil and reduce by half. Strain stock into a bowl. Push everything to bring down the flavor.
To Cook Pancetta and Shrimp:
5. In a pan, add pancetta, followed by the sausage and cook until crispy. Drain off the fat and place sausage and pancetta aside.
6. Pour some fat back into the pan, add shrimp and cook for 3-4 minutes. Remove from pan and set aside.
7. In the same pan, add onion and sweat for 2 minutes.
8. Add garlic, cook for 1 minute and then add flour. Cook for another 2 minutes.
9. Pour shrimp stock into the pan, stir and then add cream. Bring to a boil and simmer.
10. Add shrimp, sausage, and pancetta back into the pan and mix well. Season with salt and pepper to taste.
11. Add parsley and stir well.

12. On a platter, spoon polenta and top it with shrimp mixture.

13. Garnish with green onion and parsley. Serve and enjoy!

© steven DOLBY


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