Slightly smoky, subtly Spanish, simply sensational shrimp! The simple yet elegant stacked presentation will make your guests think they're in a four-star restaurant. Smoked Spanish paprika adds subtle character to this dish and can be used in a host of other recipes such as beans, tacos and salad dressings.
Ingredients
Method
In a medium bowl, combine shrimp, pimentón, salt, 2 tablespoons of the oil and 3 tablespoons of the garlic.
Toss to combine, then refrigerate while you prepare polenta and sauce.
Preheat the oven to 250°F (or a warming setting).
Heat a large skillet over medium-high heat.
Add polenta, working in batches if needed, and cook until browned on both sides, about 3 minutes per side.
Transfer to a baking sheet and keep warm in the oven.
Heat remaining 1 tablespoon oil in a medium saucepan over medium heat.
Add shallot, remaining 2 tablespoons garlic and celery, and cook until fragrant and soft, about 2 minutes.
Add flour and stir to coat vegetables.
Cook until flour is no longer dry, about 1 minute.
Add milk and stir to combine.
Bring to a simmer and cook until thickened slightly, about 4 minutes.
Remove from heat, stir in cheese and keep warm.
Heat a skillet over medium-high heat.
Add shrimp and cook until browned around the edges and cooked through, about 7 minutes.
Serve immediately over polenta, topped with sauce.
Nutritional Info
Serving Size
Calories
650
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.