Shrimps & Polenta

Method

Pour the uncooked polenta in a mixer to mince the grains. Pour in a pot 3 cups of chicken broth, simmer and cook for 15 minutes while stirring. If the polenta is very thick, you can add another half cup of broth. Turn off the stove and add a bit of olive oil, PDO Parmigiano Reggiano and a pinch of salt. Cover the pan with a lid and let it stand for 5 minutes. The polenta will be served warm with the Jumbo shrimps that we are going to prepare. Pour a little olive oil in a hot pot and season the shrimps with a dressing made of Cayenne pepper, celery salt, garlic powder, fresh herbs, onion powder and paprika, salt and pepper as needed. Now, put the shrimps in the pan and cook them on each side – one minute per side – until they begin to brown. Once they are halfway through cooking, add the slices of garlic, a bit of chopped scallion, some chopped red, green and yellow peppers, and the heirloom tomatoes. Keep on cooking until the shrimps are almost ready. At this point, add the juice of a fresh lemon, a drop of red wine vinegar, a glass of white wine, a bit of tabasco and the Worcestershire sauce; simmer until the sauce is reduced by half. While simmering, melt a knob of unsalted butter. Finally, serve the polenta and the shrimps, season with the Traditional Balsamic Vinegar of Modena PDO and garnish with some fresh buds of watercress.