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