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polenta thin slice lemon juice cornstarch shrimp black pepper olive oil onions chicken broth sage freshly
Viewed: 51 - Published at: 2 years agoIngredients
- 18 ounces polenta 1 tube, prepared and cut into 8 rounds
- 1/2 ounce prosciutto 1 thin slice
- 2 tablespoons lemon juice
- 1 1/4 teaspoons cornstarch
- 1 pound shrimp raw, peeled and deveined
- 1 x black pepper freshly ground
- 1 tablespoon olive oil
- 4 tablespoons onions minced
- 3/4 cup chicken broth, low salt or clam juice
- 1 tablespoon sage freshly chopped, or 3/4 teaspoon dried rubbed
Method
- Position rack in center of oven, preheat broiler.
- Spray a baking sheet with cooking spray.
- Arrange polenta rounds and prosciutto on the baking sheet.
- Broil until the prosciutto is crisp, about 5 minutes.
- Transfer the prosciutto to a plate.
- Continue broiling the polenta, turning once, until golden brown, about 11 minutes per side.
- Meanwhile, add lemon juice and cornstarch in a small bowl and whisk until well blended.
- Sprinkle shrimp with some freshly ground black pepper.
- Heat oil in a large nonstick skillet over medium heat.
- Stir in onion and cook, stirring, until beginning to brown, about 3 minutes.
- Stir in shrimp and cook, stirring, until the shrimp just turn pink but arent cooked through, 2 to 3 minutes.
- Pour in chicken broth or clam juice, bring to a boil and cook until the liquid is slightly reduced, 2 to 4 minutes more.
- Whisk the cornstarch mixture again and pour into the pan along with sage and more black pepper.
- Cook, stirring, until thickened, 2 to 3 minutes.
- Spoon the shrimp and sauce on top of the polenta.
- Crumble the prosciutto over the each top pf polenta.
- Serve warm.
