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Venetian Shrimp

Writer's picture: Mandi CaseyMandi Casey

A taste of Venice with a Lowcountry twist!  As I get ready for my upcoming trip to Italy, this time venturing to new locations, I wanted to create a dish that captured the spirit of coastal Italy. I thought about the fresh, local ingredients of my Lowcountry home and how they could meet Venetian-inspired flavors. The result was a rich, creamy sauce that paired perfectly with soft, buttery polenta, bringing a little bit of Venice right to my table. By using succulent Lowcountry shrimp, I crafted a dish that not only honored the traditions of Venice but also reflected the bounty of the coastal South.


You will need:

3 tbsp extra-virgin olive oil

4 garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper, plus more to taste

1/2 cup dry white wine

3/4 cup  chicken stock

1 lb P&D Shrimp

1 tsp lemon zest

1/2 tsp fine sea salt

1/4 cup unsalted butter, cut into pieces

1/2 cup finely chopped fresh flat-leaf parsley, divided

Cooked Polenta


Heat oil, garlic, and red pepper a large, deep skillet over medium-low. Cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and bring to a simmer over medium-high. Simmer, stirring occasionally, until reduced by half, about 5 minutes. Add stock and return to a simmer; simmer 3 minutes. Add shrimp, lemon zest, and salt. Cook, stirring often, until shrimp are slightly opaque, about 4 minutes. Stir in butter and half the parsley. Once the butter is melted, remove from heat. Cover and steam shrimp until just cooked through, about 2 minutes.


Divide polenta among warm shallow bowls; top each with shrimp and sauce. Garnish with the rest of the parsley and serve immediately.  Serves 4.




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