Sautéed Shrimp with Polenta and Manchego Sauce

Sautéed Shrimp with Polenta and Manchego Sauce

Serves 4
Slightly smoky, subtly Spanish, simply sensational shrimp! The simple yet elegant stacked presentation will make your guests think they're in a four-star restaurant. Smoked Spanish paprika adds subtle character to this dish and can be used in a host of other recipes such as beans, tacos and salad dressings.
  • Polenta
  • 3/4 cup vegetable or chicken broth
  • 3/4 cup reduced fat milk
  • 1/2 cup yellow cornmeal
  • 1/2 cup grated Manchego cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste
  • Sautéed Shrimp
  • 1 pound large shrimp, peeled and deveined, tails left on
  • 1/4 teaspoon pimentón (smoked Spanish paprika)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • Manchego Sauce
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup chopped shallot
  • 2 garlic, peeled and finely chopped
  • 1/4 cup celery, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon pimentón (smoked Spanish paprika)
  • 1 tablespoon all-purpose flour
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Manchego cheese
  • 1/2 teaspoon lemon juice
  • 2 tablespoons butter
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For the polenta, bring 3/4 cup of the broth and milk to a boil in a small, heavy pot over medium heat. Reduce to a simmer and slowly add cornmeal, whisking constantly. Cook, stirring constantly, for 20 minutes over medium low heat. If polenta becomes too thick, slowly add as much as 1 more cup broth. Stir in cheese, butter, salt and pepper. Pour polenta into a greased 8-inch square pan. Set aside and let cool until firm, about 45 minutes.

Meanwhile, for the shrimp, season shrimp all over with pimentón and salt and set aside to let marinate for 10 minutes. Heat oil in a large heavy skillet over medium heat. Add garlic and cook for about 30 seconds. Add shrimp and cook until opaque in center, about 2 minutes on each side. Remove from heat and keep warm.

For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallots, garlic, celery, salt, pepper and pimentón and cook until shallots are soft, about 5 minutes. Add remaining 1 tablespoon butter and melt. Whisk in flour. Add broth a few tablespoons at a time, very slowly, whisking to combine. When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice and keep sauce warm.

Invert pan to remove polenta, then cut into four squares. Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add polenta and cook, turning once, until heated through and golden brown on both sides. Arrange polenta on 4 plates, then top with shrimp, drizzle with sauce and garnish with a pinch of pimentón, if you like.
Nutritional Info: 
Per Serving: 650 calories (410 from fat), 46g total fat, 24g saturated fat, 285mg cholesterol, 1210mg sodium, 25g carbohydrates, (2 g dietary fiber, 2g sugar), 34g protein.

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