Shrimp with Bacon-Cheese Polenta
Shrimp with Bacon-Cheese Polentan is a gluten free main course. One portion of this dish contains about 33g of protein, 31g of fat, and a total of 535 calories. This recipe serves 6. Head to the store and pick up pepper, butter, shrimp, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
In a medium saucepan, bring 3 1/2 cups water to a boil.
Pour in polenta in a thin stream, whisking constantly, and whisk until mixture comes to a steady simmer. Reduce heat to maintain a gentle simmer, cover, and stir every 5 minutes until done, about 25 minutes total.
Meanwhile, in a large frying pan over medium-high heat, cook bacon until fat renders and edges start to brown and crisp. While bacon cooks, trim stems and ends of green onions, leaving onions as intact as possible.
Drain bacon on paper towels, chop, and set aside.
Remove all but 1 tbsp. bacon fat from the pan.
Add whole green onions and cook until soft and starting to brown, about 3 minutes; turn and brown opposite sides, about 3 minutes more. While green onions cook, halve tomatoes along the equator and sprinkle cut sides with salt and pepper. Chop garlic. Set both aside.
Transfer green onions to a baking sheet or platter and cover to keep warm. Put tomato halves cut side down in pan with bacon fat and cook until starting to brown, about 3 minutes. Turn and cook until heated through and a bit soft, about 3 minutes more.
Transfer to baking sheet with green onions to keep warm.
Add garlic to pan and cook, stirring, until fragrant, about 1 minute.
Add shrimp and cook, stirring constantly, until starting to turn pink, 1 to 2 minutes.
Pour in wine and continue cooking, stirring and scraping up any browned bits from the pan, until shrimp is cooked through, about 2 minutes.
Stir butter, cheese, and bacon into polenta. Divide polenta among 4 to 6 plates and top with shrimp and remaining liquid in the pan, dividing evenly. Set a tomato half and several green onions beside polenta.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.
St. Michael-Eppan Anger Pinot GrigioDepending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.