Polenta grit and scrimps (revised): In a medium saucepan simmer...

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    Polenta grit and scrimps (revised):

    In a medium saucepan simmer the following for at least 20 minutes:
    4 cups total chicken and seafood stock.
    1 cup polenta / grits.
    Salt and pepper to taste.

    When cooked add ‘some’ of the following:
    A few tablespoons of butter.
    ½ cup cream.
    ¼ to ½ cup grated hard cheese.
    ½ dozen splashes xo sauce.

    Serve with shrimps:

    In a hot wok sear the following:
    350 gm smallish raw shelled scrimps.
    ½ dozen splashes xo sauce.
    ¼ dozen cloves pressed garlic.

    And some of the following if desired.
    ¼ dozen chopped anchovies if desired.
    1 tablespoons capper if desired.

    Finish with some of the following:
    ½ cup chicken stock or claim juice.
    A piece of chopped paisley.
    1 tablespoon honey or maple syrup.
    ¼ dozen splashes soy sauce.
    ¼ dozen splashes sesame oil.

    Serve the polenta on wide soup bowls.

    Top with a pile of scrimps.

    original recipe from my database.


    photo from google images.
    .
    Last edited by aimone: 12/01/21
 
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