Add a little brightness to your January with this citrusy dish. As usual, it looks fancier and more complicated than it actually is. Bright orange, buttery shrimp, and smooth polenta combine for a satisfying but light meal. You can make polenta from scratch, but I prefer the log style because it cooks so much faster.
FOOD LA LA RECIPE: Citrus Shrimp + Polenta
Ingredients:
1 log of polenta, cut into 1” thick slices
1 TBS butter
1 shallot, thinly sliced
½ cup orange juice, fresh squeezed
½ TBS olive oil
½ pound of raw, wild shrimp
Sea salt
Optional: edible flowers and orange segments for garnish
Steps:
Melt 1 TBS of butter in skillet and add rounds of polenta. Cover and let cook for 3-4 minutes. Flip and repeat for 3-4 more minutes. Set polenta aside.
Melt ½ TBS of butter in empty skillet and add shallot. Cook over medium heat until shallot and butter begins to gently brown (don’t let it burn!)
Add orange juice and 1 TBS of butter to shallot. Simmer and let liquid reduce for about 2 minutes, until about 1/3 cup of liquid is left. Remove sauce and set aside.
Add ½ TBS olive oil to pan and sauté shrimp until pink throughout – about 2 minutes. Pour sauce over shrimp and toss to coat.
Place a disk of polenta on serving plate, top with shrimp and spoon extra sauce over top.
Garnish with edible flowers, orange segments, and sea salt!