Shrimps with garlic and wet polenta
Shrimps with garlic and wet polenta By Mitch Tonks & Mat Prowse Ingredients - 4 garlic cloves - A few flat-leaf parsley leaves - 2 salted anchovy fillets -
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at discoverseafood.uk.
Cooking tools:
- Food processor
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Spatula
- Measuring spoon
- Citrus press
- Serving platter
Ingredients
- 4 garlic cloves
- A few flat-leaf parsley leaves
- 2 salted anchovy fillets
- 100g salted butter, softened at room temperature
- A dash of Pernod
- Chilli sauce, to taste (South Devon Chilli Farm or Tabasco), optional
- 100g polenta
- 50ml good-quality olive oil
- A pinch of ground mace
- 400g peeled brown shrimps
- 1 lemon
- 1 teaspoon chopped parsley
- Salt
- Ground white pepper
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