Active Time
N/A
Total Time
40 MIN
Yield
Serves : 6

The creamy semolina here is thick and hearty like polenta, but much faster and easier to make. Plus: More Appetizer Recipes and Tips

How to Make It

Step 1    

Bring a medium saucepan of salted water to a boil. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool slightly, then peel the shrimp and transfer to a bowl.

Step 2    

In a medium saucepan, bring the water to a boil over moderate heat. Slowly whisk in the semolina flour until smooth. Reduce the heat to low and whisk the semolina until thickened, about 4 minutes. Remove from the heat. Whisk in the butter and season the semolina with salt.

Step 3    

Toss the shrimp with the extra-virgin olive oil, the garlic and the parsley and season with salt and pepper. Spoon the semolina into shallow bowls. Top with the shrimp and serve at once, passing the fruity extra-virgin olive oil for drizzling at the table.

Suggested Pairing

The mild semolina and shrimp call for an aromatic Pinot Bianco from Alto Adige or Fruili.

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