- Cooking time
- 15 minutes
- 2 people
Ingredients hide check list
If you have ever been lucky enough to visit Venice, you are likely to have come across schie con polenta, a delicious dish of baby shrimps from the Venice lagoon, sautéed with garlic and parsley and served on a bed of soft polenta. Well, it’s not always that easy to get hold of them, so my version of the dish uses any type of small shrimps that I can get hold of. My fishmonger supplies vacuum packs of tiny, brown shrimps which are cheap and perfect for this dish. Otherwise, just use a pack of peeled frozen shrimps from the supermarket — the smallest ones you can find.
- Gently sauté the garlic and the rosemary in a glug of olive oil.
- Add the shrimps and a splash of wine and warm through — if you are using uncooked shrimps, then cook them until they turn pink.
- Cook the polenta according to pack instructions for soft polenta. Remember to use a large pan as the polenta will spit out at you. The polenta should be the consistency of semolina, or porridge.
- Add a good glug of olive oil and some salt and pepper to the polenta and spoon onto two individual plates.
- Spoon the shrimp, garlic and rosemary mix (if no rosemary, use flat-leaved parsley and add at end instead) on top of the polenta, drizzle with more olive oil and serve immediately.
- Accompany with a crisp, green salad.
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