Quick polenta with shrimps

Quick polenta with shrimps

Polenta svelta con gamberetti

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 litre water
5g salt
200g quick polenta
120g parmesan, grated
150g unsalted butter
300g pink shrimps, shelled
2 lemons, juiced

Method

  1. In a saucepan, bring the water to the boil with the salt and add the polenta slowly, stirring well, so that you don’t produce lumps. After 5 minutes add the Parmesan and 100g of the butter, and mix well.
  2. In another pan, gently fry the shrimps in the remaining butter for 5 minutes, before adding the lemon juice.
  3. Pour the polenta onto plates, spooning the shrimp sauce over the top.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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