Chef Nick Nappi Italian Shrimp ‘n Grits – Recipe
Grilled Shrimp
1 lb jumbo shrimp (deveined)
1/2 cup flat leaf parsley
1/2 cup Basil
2 cloves garlic (finely chopped)
BIG pinch red pepper flakes
Zest of 1 lemon
Salt and Pepper
1.5 tsp paprika
2 tbsp EVOO (extra virgin olive oil)
1 tbsp brown sugar (this is the secret weapon!)
Combine all above ingredients in a large bowl and coat the shrimp well…
Roasted Tomato Relish
2 cups cherry tomatoes (halved – preferably multi-colored heirloom tomatoes)
2 tbsp balsamic vinegar
pinch of salt and pepper
1 tbsp EVOO
Set oven to BROIL. Mix all above ingredients in a bowl and coat tomatoes well. Place tomatoes on a cookie sheet. Place in oven and broil for 3-4 minutes or until the tomatoes start to burst and blister a bit. Remove from oven and let rest.
Creamy Polenta
1/2 cup polenta
1 cup water (you can substitute chicken/seafood stock if you have it on hand)
1/4 cup of heavy cream
2 tbsp finely chopped basil
1/4 cup grated parmesan cheese
Bring water to a boil in saucepan. Once water is boiling, add the polenta, cook over LOW heat and slowly stir until well mixed. Continue stirring polenta and slowly add the cream. Continue stirring and follow package instructions. When polenta is done add basil, parmesan cheese and salt & pepper to taste – the heat should be turned off at this point.
Remember those shrimp you set aside? It’s time to get those bad boys fired up!
Place large saucepan over HIGH heat until it just starts to smoke. Add shrimp and all contents in the bowl to the pan and spread evenly. Cook shrimp for about 1 minute on each side and remove from heat – do not overcook! Shrimp will be a nice light pink color if you got it right!
Top polenta with cooked shrimp, roasted tomatoes and parmesan cheese (you can add any roasted veggie as I have if you are extra hungry!) Manja!
