Polenta – Italian thick corn porridge – is good because goes well with almost any dish: meat, vegetables, seafood. If you still have finished polenta from yesterday days, it’s perfect for this fast and at the same time gourmet dishes. Ready polenta can also be bought at the store. Cut it into slices and grill with shrimp and mini tomatoes. Pour all melting aromatic oil and serve. The dish is cooked no more than half an hour, but looks like in the best ресторанах! 
Time: 25 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 0.5 kg large shrimp, cleaned of shell, tail and intestinal vein
- 0.5 kg finished polenta, cut into 12 round slices 1.5 cm thick.
- 1 lemon
- 4 tbsp. l (60 gr.) Butter at room temperature
- 2 – 3 tsp. hot sauce
- 1/4 Art. chopped parsley leaves
- 1/4 Art. olive oil and a little more to grease the grill grill
- 20 pcs. grape tomatoes
- Special equipment: three skewers 20 cm long.
Recipes with similar ingredients: shrimp, polenta, tomatoes grape, spicy sauce, parsley
Recipe preparation:
- Remove the zest from the lemon and mix it in a bowl with cream butter, hot sauce and a pinch of salt. Gently half in parsley, leaving the rest to sprinkle the finished dish. Purified From the zest, cut the lemon into slices and set aside.
- Prepare a street grill or heat the grill pan to high heat. Lightly oil the grate. Plant tomatoes on skewers, about 7 per skewer (if using wooden skewers, leave only 1.5 cm. of free space with each side of the skewer, so they do not have to pre-soak). Lubricate tomatoes 1 tbsp. l oil, sprinkle them with salt and pepper.
- Lubricate both sides of the polenta 1 tbsp. l sprinkle olive oil salt and pepper. Place the tomatoes on the wire rack of the preheated grill and fry, turning periodically until they begin to burst, 12 to 15 minutes. Meanwhile, lay the slices of polenta on the grill and fry for 5 minutes on each side until fingerprints gratings (be careful if you try to turn polenta to the other side too soon, it will stick to the grate). Take off grill and set aside.
- Pour the shrimp with the remaining 2 tbsp. l olive oil and generously sprinkle with salt and pepper. Stir and grill until readiness and light carbonization, only 2 – 3 minutes. Take off grill shrimp and set aside.
- By this time, the tomatoes should already be ready. Take away grilled skewers. Carefully remove the tomatoes from the skewers and put in a small bowl. Press them lightly with a spoon so that they let the juice.
- Place 3 pieces of polenta on plates. In the center, lay out a quarter of tomatoes with juice, a quarter of shrimp and a full spoon of the prepared mixture of herbs and butter (if it did not have time to melt, heat the tips of the tongs on the grill, then melt the butter with them). Garnish the dish with parsley and slices lemon to squeeze on shrimp.
