My F&W
quick save (...)

Sweet Shrimp with Creamy Semolina

  • TOTAL TIME: 40 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • STAFF-FAVORITE

The creamy semolina here is thick and hearty like polenta, but much faster and easier to make.

Plus: More Appetizer Recipes and Tips

  1. 2 pounds small shrimp
  2. 1 quart water
  3. 1 cup semolina flour (6 ounces)
  4. 2 tablespoons unsalted butter
  5. Salt
  6. 2 teaspoons extra-virgin olive oil
  7. 2 small garlic cloves, minced
  8. 2 tablespoons coarsely chopped flat-leaf parsley
  9. Freshly ground pepper
  10. Fruity extra-virgin olive oil, for serving
  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.
  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.
  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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.