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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the polenta, bring stock and milk to a boil in a small, heavy saucepan over medium heat. | 2. Reduce heat to simmer and slowly add cornmeal to saucepan, whisking constantly. Cook, stirring constantly, for 20 minutes over medium-low heat. | 3. If polenta becomes too thick, slowly add as much as 1 more cup of stock. | 4. Stir in cheese and 2 tablespoons of the butter. | 5. Add salt and pepper to taste. | 6. Pour polenta into a greased 8-inch square pan and set aside and let cool until firm, about 45 minutes. | 7. For the shrimp, rinse shrimp and pat dry with paper towels. | 8. Sprinkle shrimp with sea salt and paprika and let marinate for 10 minutes. | 9. Heat olive oil in large heavy skillet over medium heat. | 10. Sauté garlic for about 30 seconds. | 11. Add shrimp and sauté until opaque in center, about 2 minutes on each side. | 12. Remove from heat and keep warm. | 13. For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallot, garlic, celery, salt, pepper, and paprika and cook until shallot is soft, about 5 minutes. | 14. Add the other tablespoon of butter and melt into vegetables. | 15. Whisk in flour. | 16. Add broth a few tablespoons at a time, very slowly, whisking to combine. | 17. When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice. | 18. Invert baking dish to remove polenta from pan. | 19. Cut polenta into four squares. | 20. Heat the remaining 2 tablespoons butter in large skillet over medium heat. | 21. Sauté polenta in butter until warmed through and golden brown on both sides. | 22. To assemble, place each polenta square on its own plate, stack shrimp on top of polenta and drizzle with sauce. | 23. Garnish with paprika, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock may be necessary	3/4	cup		403.4676	0.0	89.7602	2.2667
milk	3/4	cup	skim	414.0	9.972000000000001	4.122	42.912
yellow cornmeal	1/2	cup		203.74	42.8708	5.0508	2.074
manchego cheese	1/2	cup	grated	403.4676	0.0	89.7602	2.2667
butter	4	tablespoons	unsalted divided	407.256	0.0341	0.4828	46.0705
sea salt				403.4676	0.0	89.7602	2.2667
pepper			ground	1.4432	0.3677	0.0597	0.0187
large shrimp	1	lb	peeled	403.4676	0.0	89.7602	2.2667
sea salt	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
paprika	1/4	teaspoon	smoked	1.6215	0.3104	0.0813	0.0741
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
butter	2	tablespoons	unsalted divided	407.256	0.0341	0.4828	46.0705
shallot	1/4	cup	diced	28.8	6.72	1.0	0.04
garlic clove	2		peeled minced	403.4676	0.0	89.7602	2.2667
celery	1/4	cup	diced	4.04	0.7499	0.1742	0.0429
sea salt	1/4	teaspoon		403.4676	0.0	89.7602	2.2667
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
paprika	1/4	teaspoon	smoked	1.6215	0.3104	0.0813	0.0741
purpose flour	1	tablespoon		403.4676	0.0	89.7602	2.2667
vegetable broth	1/2	cup		81.18	13.161	2.9766	1.9188
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
manchego cheese	1/4	cup	grated	403.4676	0.0	89.7602	2.2667
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
paprika			smoked	1.6215	0.3104	0.0813	0.0741

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.