SHRIMP IN CREAM SAUCE WITH POLENTA

Gamberi Margherita 
con polenta

{Shrimp in cream sauce with polenta}

serves 4

CHEFS PRESS

(Source: Cicciotti's Kithchen Cookbook by Chef Gaetano Cicciotti, photo by Mike Pawlenty)

8 cleaned, peeled, tail-on jumbo shrimp 

Flour for coating

2 tablespoons good-quality olive oil

½ cup finely chopped yellow onion

Optional for richer sauce: ½ teaspoon lobster or shrimp base or bouillon (see resources page 96)

Splash of good brandy

1 cup heavy cream

Salt and freshly ground pepper to taste

Garnish: Fresh basil

Coat shrimp lightly with flour. Set aside. In a large frying pan over medium heat, sauté onion in olive oil until golden brown. If using, add lobster base, then sauté shrimp 
for about 2 minutes per side, until they turn red. Add splash of brandy and flame it. Once alcohol has burned off and flame has subsided, stir in heavy cream. Cook for 
2 more minutes. Do not overcook. Season with salt and freshly ground pepper to taste.

To make polenta: Follow cooking directions on package of instant polenta, plus add 
ı cup whole milk to cooking water as you whisk in polenta. Once polenta begins to 
thicken, stir in 4 tablespoons Gorgonzola, 3 tablespoons butter, ½ cup heavy cream 
and ¼ cup whole milk. Let cool.  

To serve: Pack polenta in buttered espresso cup or other mold. Turn cup upside down 
on plate to release polenta. Serve 2 shrimp per person with sauce. Top with fresh basil.