LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse Recipe

Name: LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1/3 cup diced onions; 2 tablespoons chopped turkey bacon; 2 tablespoons chopped garlic; 1 cup clam juice; 16 ounces canned diced tomatoes; 1 tablespoon Italian seasoning; 2 tablespoons sugar; 1 pound 16/20 count shrimp; Salt and freshly ground black pepper; 1 tablespoon smoked paprika; 1 cup quick-cooking polenta; 1/2 cup heavy cream; 1/3 cup grated Parmesan; 6 tablespoons unsalted butter; 1 teaspoon lemon zest; Salt and freshly ground black pepper; 2 tablespoons chopped cooked turkey bacon; 2 tablespoons chopped fresh parsley

Servings: persons

4 tablespoons olive oil
1/3 cup diced onions
2 tablespoons chopped turkey bacon
2 tablespoons chopped garlic
1 cup clam juice
16 ounces canned diced tomatoes
1 tablespoon Italian seasoning
2 tablespoons sugar
1 pound 16/20 count shrimp
Salt and freshly ground black pepper
1 tablespoon smoked paprika
1 cup quick-cooking polenta
1/2 cup heavy cream
1/3 cup grated Parmesan
6 tablespoons unsalted butter
1 teaspoon lemon zest
Salt and freshly ground black pepper
2 tablespoons chopped cooked turkey bacon
2 tablespoons chopped fresh parsley

1
For the shrimp sauce: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat.
2
Saute the onions and turkey bacon for 3 minutes.
3
Add the garlic, clam juice, diced tomatoes, Italian seasoning and sugar.
4
Simmer for 25 minutes.
5
Sprinkle the shrimp with salt, pepper and the smoked paprika.
6
In a small skillet, heat the remaining 2 tablespoons olive oil over medium heat and saute the shrimp for 1 minute.
7
Transfer the shrimp to the tomato sauce and simmer for 2 minutes.
8
For the polenta: Bring 3 cups water to a boil in a large saucepan.
9
Stir in the polenta and reduce the heat to a simmer.
10
Cook for 10 minutes.
11
Stir in the heavy cream, Parmesan, butter and lemon zest.
12
Taste and season with salt and pepper.
13
To serve: Divide the polenta between shallow serving bowls and top each with some shrimp and sauce.
14
Garnish with the turkey bacon and parsley.
15
This recipe was created by a contestant during a cooking competition.
16
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tablespoons olive oil, 1/3 cup diced onions, 2 tablespoons chopped turkey bacon, 2 tablespoons chopped garlic, and more.

Yes, LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse

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