Doctor's Review: Medicine on the Move

October 23, 2017

© Maya Visnyei

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Shrimp with bacon and polenta

Prep time: 15 minutes Total time: 25 minutes


5 c. (1.25 L) water
1 c. (250 ml) instant polenta
2 tbsp. (30 ml) olive oil
6 slices of bacon, chopped into bite-size pieces
2 garlic cloves, minced
1 can (28 oz./796 ml) whole tomatoes
1 lb. (450 g) fresh or thawed frozen shrimp, peeled, deveined and washed
small handful of parsley

Bring the water to a boil and slowly pour in the polenta. Bring the heat right down. Keep stirring and cook the polenta for 3 to 5 minutes. Remove from the heat and cover the pot.

Heat the olive oil in a large frying pan over medium heat, then add the bacon. Cook for a few minutes until the bacon is brown, but not crispy. Add the garlic and cook for minute or so. Add the tomatoes and gently break them up with a potato masher. Allow the sauce to simmer for 15 minutes, or until it begins to thicken.

While the sauce is bubbling away, get your shrimp ready. Peel off the shells and tails (left on for the recipe pic since they make shrimp look more shrimpy). If they’re not already deveined, take a small, sharp knife and run it down the back of the shrimp. Make a very shallow cut and use the tip of your knife to pull out the vein. Rinse all the shrimp under cold water to be sure they’re clean. Drain well.

Put the shrimp into the simmering sauce and stir. They’ll cook quickly, about 3 minutes.

Give your polenta another stir. You may need to add a splash of warm water to loosen it up. Create a nest of polenta on a plate and then ladle the saucy shrimp onto it. Sprinkle parsley on top. Makes 4 servings.

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