If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1lb fresh raw shrimp, peeled, deveined, tail-on (31/50 size)
2 cloves garlic, minced
1/8 cup Dry Vermouth
pinch red pepper flakes
1/2 lemon, fresh juice
1/2 cup cooked red bell pepper, diced small (optional)
1/2 cup cooked crispy bacon, diced small (optional)
Directions
Bring water and pinch of salt in medium saucepan to a boil
Gradually whisk in the polenta, whisk for a minute and bring to a simmer. Cook for 10 minutes, stirring every 2-3 minutes
In the meantime, in a large skillet on medium heat 2 tablespoons of butter, add shrimp and cook for 2 minutes
Add garlic and cook for 1 minute, then add vermouth and lemon juice – season with kosher salt and pepper flakes
When shrimp is cooked thoroughly, remove in a plate/bowl, leaving the sauce in the skillet on low heat
Slowly stir in 1tablespoon of butter to the sauce, until melted – keep warm
When polenta is cooked, take off the heat and thoroughly stir in 1 tablespoon butter. Plate up, with a layer of creamy polenta and top with a few shrimp, garnish with a little red bell pepper and bacon, then drizzle the sauce on top.
