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Italian Seafood

Slide 23 of 33

Very Soft Polenta with Rock Shrimp Ragout

This is Mario Batali’s variation on a classic dish from the coastal villages outside of Trieste, where the fresh seafood is among the most prized in the world. The polenta that accompanies the shrimp must be very soft, almost saucelike. "Thick, lumpy polenta is criminal in that part of Italy, and justly so," Batali says.

slideshow More Shrimp Recipes

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