I got started by assembling most of the ingredients. Polenta, flour, organic chicken stock, Italian parsley, yellow onion, shallots, garlic, fresh spicy Italian sausage, some orange chiles, and my sharp chefs knife.
Was actually going to cook a different shrimp dish tonight but I couldn't find head on prawns. So these Tiger prawns looked better than the rest at New Sagaya's fish counter.
I shelled and deveined these. I made sure to get rid of the tails because that is one of my peeves when eating shrimp dishes. Why in the hell would someone leave the tail on in such a messy dish?
Set those aside for now. The polenta takes the longest so let's start there. I started with 2 cups of chicken stock and 1 cup of 1/2 & 1/2. That was seasoned with salt, pepper, and a couple of small bay leaves and allowed to come to a low boil.
Now slowly pour in 3/4 cup of polenta or course ground yellow corn meal while whisking the liquid.
At the end of about 35 minutes of cooking I added a little more stock, some 1/2 & 1/2, a pat of butter, and a dusting of parmesan.
To get the timing right on both of these dishes, you will need to start your shrimp dish about 15 minutes after starting the polenta. Drizzle a skillet with olive oil and add 1 diced onion.
Let these go just until they start to pick up some color.
Now add in your orange chiles, sliced garlic, and shallots.
After about 3-4 minutes it is time to add your half moons of spicy Italian sausage.
The Italian sausage I used did not add enough fat to make a proper roux. So I went a little crazy and decided on adding a large spoonful of duck fat. Olive oil will work too.
Now add in about the same amount of flour as you added in fat. Stir to combine.
This will start to stick so quickly add about 2 cups of chicken stock and stir thoroughly. Make sure to scrape the bottom so as to loosen anything that has stuck.
Cook only long enough to turn the shrimp pink. When they barely start to curl up they are done. Do not overcook.
Plating is simple. I use a bowl because it just makes sense. Large mound of polenta in the middle and top with lots of shrimp and gravy.
This is true comfort food at its finest. Give it a try and I promise that you will not be disappointed.
2 comments:
Looks delicious. I have never used duck fat. I haven't a clue where I would even get it around here, I'd probably have to drive two hours to find it! I might be in NY, but I'm buried in the mountains here in the Adirondack region!
The best way to get duck fat is to cook a duck. I save the stuff just like bacon grease. That would be a viable option as well.
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