LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse

1. 1

   For the shrimp sauce: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat.

2. 2

   Saute the onions and turkey bacon for 3 minutes.

3. 3

   Add the garlic, clam juice, diced tomatoes, Italian seasoning and sugar.

4. 4

   Simmer for 25 minutes.

5. 5

   Sprinkle the shrimp with salt, pepper and the smoked paprika.

6. 6

   In a small skillet, heat the remaining 2 tablespoons olive oil over medium heat and saute the shrimp for 1 minute.

7. 7

   Transfer the shrimp to the tomato sauce and simmer for 2 minutes.

8. 8

   For the polenta: Bring 3 cups water to a boil in a large saucepan.

9. 9

   Stir in the polenta and reduce the heat to a simmer.

10. 10

    Cook for 10 minutes.

11. 11

    Stir in the heavy cream, Parmesan, butter and lemon zest.

12. 12

    Taste and season with salt and pepper.

13. 13

    To serve: Divide the polenta between shallow serving bowls and top each with some shrimp and sauce.

14. 14

    Garnish with the turkey bacon and parsley.

15. 15

    This recipe was created by a contestant during a cooking competition.

16. 16

    The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.