Citrus Shrimp with Olive Oil Polenta

Citrus Shrimp with Olive Oil Polenta

Ingredients

Citrus Shrimp

• 1 lb large shrimp, peeled and deveined

• 3 Tbsp J. Olive Co. Extra Virgin Olive Oil

• 3 Tbsp J. Olive Co. Traditional Dark Balsamic Vinegar

• ¼ cup fresh orange juice

• 1–1½ tsp orange zest

• 2 cloves garlic, minced

• ½ tsp kosher salt

• ¼ tsp crushed red pepper flakes (optional)

Olive Oil Polenta

• 1 cup polenta (coarse cornmeal)

• 4 cups water or broth

• 3 Tbsp J. Olive Co. Extra Virgin Olive Oil

• ¼ cup grated Parmesan cheese

• ½ tsp kosher salt

Instructions

1. In a medium bowl, whisk together the Medium Extra Virgin Olive Oil, dark balsamic vinegar, orange juice, orange zest, garlic, salt, and red pepper flakes.

2. Add the shrimp and toss to coat. Marinate for 10–15 minutes, being careful not to over-marinate.

3. While the shrimp marinates, bring water or broth to a boil in a saucepan. Slowly whisk in the polenta. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy.

4. Stir the Mild Extra Virgin Olive Oil, Parmesan cheese, and salt into the polenta. Keep warm.

5. Heat a large skillet over medium-high heat. Add the shrimp along with the marinade. Cook for 2–3 minutes per side, until shrimp are pink, opaque, and just cooked through.

6. Spoon the creamy polenta into bowls and top with the citrus shrimp and sauce. Finish with fresh herbs or an extra drizzle of EVOO, if desired.