|500 g||shrimp (peeled and deveined)|
|60 ml||olive oil|
|1 tsp||Worcestershire sauce|
|400 g||crushed tomatoes|
|2 cloves||garlic (crushed)|
|470 ml||whole milk|
|30 g||cheddar cheese (grated)|
|20 g||parsley for garnish (chopped)|
|1 tsp||salt, plus more to taste|
Torrontes, Mendoza Valley
A young, dry white wine that impresses with its floral notes. Its mild acidity complements the shrimp’s spiciness.
Mix together olive oil, Sriracha, Worcestershire sauce, and honey. Season with salt and pepper, then add shrimp and toss to coat. Cover with plastic wrap and let marinate in refrigerator for at least 1 hour.
Heat a large skillet over medium-high heat and add shrimp. Cook for approx. 2 – 4 min. until shrimp turn pink and remove from heat.
Transfer shrimp and their juices to a bowl, then add crushed tomatoes to the skillet, along with garlic and salt to taste. Cook over medium heat until hot. Turn heat down to low, return shrimp to skillet, and cover while you cook polenta.
To cook polenta, bring water and milk to boil in a small saucepan; add salt. Pour polenta into boiling mixture in a steady stream, whisking constantly. Turn down heat to low. Continue to whisk until polenta thickens, approx. 3 – 5 min. Remove from heat and stir in butter, cheese, and salt and black pepper to taste. Serve shrimp and tomato mixture over a bed of polenta. Garnish with fresh parsley.