Polenta with Shrimp Gravy and Poached Egg | James Beard Foundation

Ingredients

• 1 tablespoon olive oil
• 1/2 red bell pepper, diced
• 1/2 white onion, diced
• 2 cloves garlic
• 1 pound medium shell-on shrimp, deveined and peeled; shells reserved
• 2 tablespoons brandy
• 10 cups water, divided
• 1/2 cup polenta
• Salt and pepper to taste
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 4 eggs
• 2 tablespoons white vinegar
• Sliced scallions for garnish