Polenta with shrimp stew from Mario Batali

Polenta with shrimp stew from Mario Batali

Once upon a time the polenta was a typical Italian food of the poor, today a dish of corn flour with all sorts of additions firmly established in the repertoire of many institutions worldwide. Today we are going to cook polenta with shrimp ragout prescription of Mario Batali, who introduced this dish in the best light.



1 tablespoon sugar
Finely grated lemon peel 1.5 hours. L.
Fresh lemon juice 1 tbsp
Coarsely chopped parsley 0.25 cup
Peeled shrimp 450 g rock.
Dry white wine 0.5 cup
Tomato paste 3 tbsp
Crushed red pepper 0.5 hours. L.
Green onions (finely chopped) 4 pcs
Olive oil 2 tbsp
Olive oil 0.25 cup
Fast Food Polenta 1 cup
Salt and freshly ground pepper to taste


In a medium saucepan bring to boil 5 cups of water. Whisking add the polenta. Cook over low heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat. Add 3 tablespoons olive oil, season with salt. Cover the polenta with parchment paper.

In a large skillet, heat the remaining 3 tablespoons of olive oil. Add green onions and crushed red pepper and cook over moderate heat for 1 minute. Add the tomato paste and cook, stirring, until slightly darkened, about 3 minutes. Add wine and 1/4 cup of water and cook over moderately high heat for 1 minute. Add shrimp and cook, stirring occasionally, until tender, about 2 minutes. Add the parsley, lemon juice and lemon zest and season with salt and pepper. Remove from heat.

Heat the polenta on a moderately high heat, stirring constantly. Arrange the polenta on a deep bowl. Top with shrimp stew and serve.

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