Polenta con sugo di gamberetti
zioenzo
Preparation time
15 minutiDifficulty
MediaCooking time
1 oraServings
2Polenta al sugo di Sicilia
Ingredients
- Shrimps500 g
- Yellow polenta500 g
- Tomato puree400 ml
- Extra virgin olive oilto taste
- White wineto taste
- Fine saltto taste
- Chili powderto taste
Procedure
0. First, in a large pot, I prepare the instant corn polenta following the package instructions. Once it's ready, I spread it out on a large plate and let it cool.
1. I begin preparing the shrimp. I rinse them under running water and throw them into a small pot of boiling water to speed up the process of removing the heads, legs, shells, and intestines.
2. In a pan, add extra virgin olive oil and sauté a clove of garlic. Add the tomato puree, a pinch of salt and chili pepper, and cook for ten minutes.
3. In another pan, add extra virgin olive oil and brown the shrimp. Add a splash of white wine and cook until the wine evaporates. Then, add the shrimp to the tomato sauce and cook for another five minutes.
4. Meanwhile, I cut the cooled polenta into slices and then pour the tomato sauce with the prawns over it.
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Creation date Mar 24, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.