Shrimp with Polenta and Chili Oil Serves 2 to 4

Ingredients

● 1 Pound Shrimp, Deveined ● 1/4 Plus 3 Tablespoons Olive Oil, Divided ● 1 Cup Polenta ● 4 Cups Water ● 3 Teaspoons Kosher Salt ● 1/2 Stick Butter ● 1/2 Cup Parmesan Cheese, Grated ● 1/4 Cup Pine Nuts ● 1 Bunch Rapini ● 2 Cloves Garlic, Finely Minced ● 1 Tablespoon Red Pepper Flakes

Preparing The Meal

Start by bringing 4 cups of water and a teaspoon of salt to a boil in a large pot over high heat. Once the water is boiling, gradually whisk in polenta. Constantly stir until the mixture is smooth, and begins to thicken. Once fully incorporated, reduce the heat to medium-low. Cook, stirring often, until the polenta is tender and thickened but still has a creamy texture. Cooking times may vary slightly, but it should be about 30 minutes. Once the polenta is fully cooked stir in the butter and cheese. Season to taste with salt and pepper. Next place the pine nuts in a small skillet and place over medium heat. Toast for 2 minutes. Stir constantly making sure not to let the pine nuts burn. Remove from the pan and set aside. While the polenta is cooking, heat the 1/4 Cup of olive oil in a small skillet over medium-low heat. When the oil is warm add one clove of the minced garlic and the pepper flakes. Cook stirring occasionally for 20 to 30 minutes. Once the chili oil is started, heat 2 tablespoons of oil in a large cast iron skillet until shimmering. Season the shrimp with salt and pepper. Add the shrimp to the pan, making sure to not overcrowd the pan. You may need to cook in batches. Cook the shrimp stirring occasionally for 4 to 6 minutes, until pink and opaque. Remove the shrimp from the pan and place in a bowl. Cover until ready to serve. Return the pan to high heat and add 2 tablespoons of olive oil. Add the remaining garlic and the rapini. Cook for 3 to 4 minutes. Season with salt and pepper. To serve, spoon polenta into the bottom of a bowl, and place the rapini and shrimp on top. Sprinkle some toasted pine nuts over the shrimp, and grate some extra Parmesan cheese over everything. Spoon chili oil over the dish, and serve immediately.