Shrimp served with black polenta and a duo of dressings (garlic and berry)

The perfect dessert for an elegant dinner or a family meal is always an inspired choice! Today, I invite you to prepare a delicious recipe of shrimp served with black polenta and a duo of dressings, namely a garlic dressing and one of berries. This combination is not only a delight for the taste buds but also a true visual feast, thanks to the vibrant colors and unique texture.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total: 50 minutes
Number of servings: 4

A short story about the recipe

Shrimp are often considered a luxury ingredient, being an integral part of many cuisines around the world. These crustaceans are not only delicious but also rich in protein and essential minerals. Polenta, on the other hand, is a traditional dish often associated with moments of conviviality. The black color of the polenta, given by cuttlefish ink, is not only unusual but adds a sophisticated touch to this dish.

Ingredients

- For the shrimp:
- 14 large shrimp, peeled
- 4 cloves of garlic, finely chopped
- 50 ml white wine
- Salt and white pepper, to taste
- 100 g butter
- Oil for frying

- For the black polenta:
- 100-150 g cornmeal
- 1-2 sachets of cuttlefish ink
- 1 l water
- Salt, to taste

- For the berry dressing:
- 100 g berries (thawed)
- 50 ml red wine
- 50 g brown sugar
- 100 g butter

- Decoration:
- 5 fresh basil leaves (or other aromatic leaves, as preferred)
- A few currants for garnish

Step-by-step preparation

1. Preparing the berry dressing

1. Start by placing the butter and brown sugar in a pan over medium heat. Stir constantly until the sugar melts and forms a syrup.
2. Add the berries and red wine. Let them boil for 5 minutes, then reduce the heat and allow the alcohol to evaporate (about 2-3 minutes).
3. Turn off the heat and use a blender to turn the mixture into a fine paste.
4. Strain the dressing through a sieve to achieve a smooth texture. Keep a few currants for decoration.

2. Preparing the shrimp

1. Clean the shrimp shells, leaving only the tails for an elegant appearance.
2. In a large pan, add a combination of butter and oil over medium heat.
3. When the butter has completely melted, add the shrimp and let them fry until they turn pink on both sides (about 3-4 minutes on each side).
4. Once ready, add the chopped garlic, white wine, salt, and pepper. Let it simmer for a few minutes, until the flavors blend and the sauce reduces.

3. Preparing the black polenta

1. Boil 1 liter of water with salt in a pot.
2. When the water starts to boil, gradually add the cornmeal, stirring constantly to avoid lumps.
3. After about 5 minutes of boiling, add the cuttlefish ink and continue to stir until the polenta becomes creamy and homogeneous.
4. Turn off the heat and let the polenta cool slightly in a mold, then cut into desired shapes (triangles, squares, or circles).

4. Assembling the plate

1. On each plate, place a portion of black polenta.
2. Add the fried shrimp on top, along with the remaining sauce from the pan.
3. Decorate with the berry dressing, generously drizzling over the shrimp.
4. Use the basil leaves and currants to provide an aesthetic and fresh appearance.

Serving suggestions

This dish is perfect to be served alongside a dry white wine, which will complement the delicate flavors of the shrimp. Additionally, a fresh green salad with a simple vinaigrette can add a pleasant contrast.

Useful tips

- Cleaning the shrimp: Ensure the shrimp are fresh. You can check this by their smell; they should have a sea scent, not an unpleasant one.
- Cuttlefish ink: It can be found in specialty stores or online. Make sure it is of good quality to achieve an intense color.
- Berry dressing: You can experiment with different types of berries or even other fruits, such as peaches or mango, for an exotic dressing.

Nutritional information

This recipe provides an excellent source of protein, thanks to the shrimp, while the polenta supplies complex carbohydrates. The berries add antioxidants and essential vitamins. In total, each serving has approximately 450-500 calories, depending on the amount of butter and oil used.

Frequently asked questions

- Can I use frozen shrimp? Yes, make sure to fully thaw them before cooking.
- What can I use instead of cuttlefish ink? If you cannot find cuttlefish ink, you can omit this ingredient, but the polenta will not have the same unique black color.
- Is this recipe suitable for vegans? You can replace the shrimp with tofu or mushrooms and use olive oil instead of butter.

I wish you great success in preparing this delicious recipe of shrimp with black polenta! I hope you enjoy every bite, and the meal will be a memorable one! Bon appétit!