When I visited Charleston, SC the best thing I ate was shrimp and grits. I couldn’t get enough of it. When I read this recipe from Linda’s Italian Table, I knew that I had to try it. This recipe is delicious and easy to prepare. If you have not visited Linda’s Italian Table blog, you really should. That girl can cook! She also has a great appreciation for wine pairing. She said to pair a Falaghina with this recipe, and I whole heartedly agree. Now if only I could get Falaghina in Springfield, Missouri!
- Polenta-any kind you like. I used Bob Red Mill.
- 1/4 cup Mascarpone Cheese stirred into the polenta
- 1/3 cup of Hickory Smoked Bacon
- 1 tbs of Olive Oil
- 1 bulb of Fennel-cleaned and sliced
- 1 to 1 1/4 pounds large fresh shrimp, shells removed and cleaned
- 1 tbs of tomato paste
- 1/2 cup Vermouth
- 2 cloves fresh garlic finely chopped
- 3 tbs fresh chopped tarragon
- Juice of 1 orange
- Salt and pepper to taste
- 2 tbs butter
- Prepare the shrimp before your polenta if you are using instant polenta. Cook your chopped bacon in a large fry pan for 3-4 minutes. Add the fennel and cook a couple of minutes more.
- Add the tomato paste to the vermouth and dissolve.
- Add the shrimp, tarragon, orange juice and toss while your heat is medium high.
- Add the wine with the paste dissolved in it, and stir and let the shrimp cook through and the liquid cook down by about half. This should take just a few minutes. Add salt and pepper to taste. At the end, add the butter and let it melt while stirring into the sauce.
- Prepare your polenta according to the package directions and add the Mascarpone at the end. Spoon the polenta onto each plate and top with the shrimp. Garnish with tarragon. Yum!