Shrimp Sauteed with Navel Oranges, Wilted Arugula, Toasted ALmonds Over Creamy Polenta/ The Scotto Family

By lisalang

Ingredients

• 6 tablespoons extra virgin olive oil
• 3 tablespoons sweet unsalted butter
• 4 garlic cloves, peeled and minced
• 1 tablespoon minced shallots
• 11/2 pounds large shrimp, peeled and deveined
• Salt and pepper
• 3 navel oranges cut into segments without any skin, zest removed and finely diced, and juice reserved
• 2 Meyer lemons cut into segments without any skin, zest removed and finely diced, and juice reserved
• 1 pinch hot chili pepper flakes
• CREAMY POLENTA
• 3 cups whole milk
• 1 cup heavy cream
• 1 cup chicken broth
• Approximately 1 cup instant polenta
• 1/2 cup mascarpone
• 1/2 cup grated parmesan

Details

Servings 6

Preparation

Step 1

Shrimp sautéed with navel oranges and Meyer lemon with wilted arugula and toasted almonds over creamy polenta In a large sauté pan, heat olive oil and butter over low heat. Add garlic and shallots, and sauté until golden brown. Add shrimp and continue to sauté for 1 minute then add juice of oranges and lemons along with minced zest. Cook for additional 30 seconds then add chili pepper flakes, arugula and citrus segments. Season with salt and pepper to taste. Toss, remove from heat and spoon over creamy polenta.
Creamy polenta In large heavy bottom sauce pot, bring milk, cream and chicken stock to a boil. Slowly add polenta, whisking the entire time in slow steady stream. Lower heat while continuing to whisk to make sure there are no lumps. If polenta appears to be too thick, thin with stock. Continue to cook for 6 to 8 minutes.
Remove from heat and stir in mascarpone cream; cover and set aside.