Ingreadient :

Polenta

• 8 cups water
• 2 cups stone-ground plain white or yellow cornmeal
• 1 1/4 teaspoons fine sea salt
• 1 fresh bay leaf

Shrimp

• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper, plus more to taste
• 1/2 cup dry white wine
• 3/4 cup lower-sodium chicken stock
• 2 pounds peeled and deveined raw large wild-caught Gulf shrimp
• 2 teaspoons lemon zest
• 1/2 teaspoon fine sea salt
• 1/4 cup unsalted butter, cut into pieces
• 1/2 cup finely chopped fresh flat-leaf parsley, divided

Direction :

Make the polenta

1. Whisk together 8 cups water, cornmeal, salt, and bay leaf in a large saucepan. Bring to a boil over high, stirring bottom and sides of saucepan often with a wooden spoon. Reduce heat to low and cook, stirring bottom of saucepan occasionally with a wooden spoon, until polenta is tender and thickened, about 40 minutes. Remove from heat and cover to keep warm.

Make the shrimp

1. Heat oil, garlic, and red pepper a large, deep skillet over medium-low. Cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and bring to a simmer over medium-high. Simmer, stirring occasionally, until reduced by half, about 5 minutes. Add stock and return to a simmer; simmer 3 minutes. Add shrimp, lemon zest, and salt. Cook, stirring often, until shrimp are slightly opaque, about 4 minutes. Stir in butter and half the parsley. Once the butter is melted, remove from heat. Cover and steam shrimp until just cooked through, about 2 minutes.
2. Divide polenta among warm shallow bowls; top each with shrimp and sauce. Garnish with the rest of the parsley and serve immediately.