HOT N SPICY SHRIMP RECIPES

Steps:

• In a 12-inch fry pan, melt butter over medium-high heat.
• Add onion and garlic and stir often until onion is limp but not browned, 3 to 5 minutes.
• Stir in tomatoes, chili paste, mushrooms, and wine.
• Bring to a boil over high heat; boil, uncovered, stirring often, until most of the liquid has evaporated, 5 to 8 minutes.
• Reduce heat to medium-high.
• Add shrimp and stir often just until shrimp begin to turn pink, 1 to 2 minutes.
• Stir in broth, parsley, and green onion.
• Stir just until hot and shrimp are no longer translucent in center (cut one to test), about 1 more minute.

Steps:

• <p><span id="docs-internal-guid-e7159e73-7fff-277a-2075-67b2bef66b87"></span></p> <p dir="ltr" role="presentation">Make the polenta. In a saucepan over medium heat, bring 4 cups of water and 1 teaspoon of salt to a boil. Slowly whisk in the polenta and cook, stirring constantly, until the polenta pulls away from the sides of the pan, about 10 minutes.</p>
• <p><span id="docs-internal-guid-d1d59709-7fff-8004-0046-62885f9a6d12">Add the grated fontina cheese and remove it from heat. Set aside and keep warm.</span></p>
• <p><span id="docs-internal-guid-a2139fee-7fff-b85c-ff1d-b4f5e68f2464"></span></p> <p dir="ltr" role="presentation">Make the hot and spicy shrimp. Heat a saute pan on medium-high heat. Add the olive oil and give it about 30 seconds to heat up. Once hot, add the shrimp. Saut&eacute; until they turn pink, about 1-2 minutes. Do not overcook them. Take them out of the pan and set them aside.</p>
• <p class="MsoNormal" style="margin: 0in; font-size: 12pt; font-family: 'Century Gothic', sans-serif;"><span id="docs-internal-guid-ec704ca6-7fff-f99f-73c1-7bd0da9e8715"></span></p> <p dir="ltr" role="presentation">In the same pan, saut&eacute; the shallot and garlic until soft, about 1 minute.&nbsp;</p>
• <p>Add the red pepper flakes and smoked paprika. Stir to combine.</p>
• <p><span id="docs-internal-guid-c7017409-7fff-4723-a21a-f2b21bb33b12"></span></p> <p dir="ltr" role="presentation">Add the chopped tomatoes, white wine and chicken stock.</p>
• <p>Deglaze the pan and let the sauce reduce and thicken, about 5 minutes.</p>
• <p><span id="docs-internal-guid-87d4ed33-7fff-d5a8-64b8-2ae49abf79c8"></span></p> <p dir="ltr" role="presentation">Add the shrimp back to the pan and heat through, about 1 minute.</p>
• <p><span id="docs-internal-guid-c46f0887-7fff-4383-7a51-1f26798e1ac2">Add the chunks of butter one piece at a time and whisk to combine. </span></p>
• <p><span id="docs-internal-guid-1b218946-7fff-7479-e2c3-1389402e4062">Turn off the heat and add the chopped parsley and a squeeze of lemon.</span></p>
• <p><span id="docs-internal-guid-dae5a9d1-7fff-ac05-57be-6bbc0ebeb55f">Serve hot over polenta. Enjoy!</span></p>