SHRIMP & POLENTA ITALIAN BOWL #RAGU
Ragú® Recipe Contest Entry. This is the perfect family meal it's hardy and packed with flavors the Ragu chunky mushroom sauce is the perfect base for the cheesy and creamy polenta with cilantro sautéed jumbo shrimp top with crispy bacon.
Provided by joseel
Categories Sauces
Time 25m
Yield 5 , 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut bacon into ¼ inch cubes add to a deep medium non-stick pan sauté on medium high heat until bacon is crispy. Remove bacon place on paper towel to drain excess fat.
- Discard bacon fat from pan reserving 1 tablespoon add shrimp and cilantro to bacon fat and sauté on medium high until shrimp turn pink remove shrimp and set aside to the same pan add Raju sauce stir to pick up the flavors of bacon fat and cilantro reduce heat to medium cover and let it warm up.
- While sauce is warming up in a medium pan over high heat, bring water and salt to a boil, and gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture thicken and is creamy add butter and cheese mix until well incorporated.
- To serve add ½ cup sauce to 5 bowls top each with equal amount of polenta, 3 shrimp each and sprinkle with equal amount of cooked bacon you may garnish with additional cilantro serve immediately.
CHEF JOHN'S DEVILED SHRIMP RAGU
This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
- Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
- Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
- Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
- Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
- Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g
CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU
Make and share this Creamy Polenta and Garlic Lemon Shrimp #Ragu recipe from Food.com.
Provided by Yvetta L.
Categories Sauces
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
- To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
- To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
- To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
- Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.
Nutrition Facts : Calories 410.8, Fat 13.5, SaturatedFat 6.6, Cholesterol 172.8, Sodium 1272.2, Carbohydrate 45, Fiber 4.2, Sugar 6.3, Protein 29.2
VEGAN POLENTA WITH RAGU
Benvenuto, meatless Monday! This is a vegan adaptation of traditional Italian creamy polenta and thick ragu full of vegetable proteins. Bake leftover polenta slices and top with any leftover ragu for bite-sized appetizers.
Provided by Buckwheat Queen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h55m
Yield 4
Number Of Ingredients 20
Steps:
- Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
- Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
- Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
- Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.
Nutrition Facts : Calories 714.6 calories, Carbohydrate 77.3 g, Cholesterol 3.3 mg, Fat 25.1 g, Fiber 23 g, Protein 44.1 g, SaturatedFat 6.3 g, Sodium 1981.1 mg, Sugar 10.9 g
POLENTA PASTICCIATA #RAGU
Ragú® Recipe Contest Entry. This polenta pasticciata is full of hearty Italian flavors. It's warm and filling which makes it perfect for the cool nights ahead.
Provided by MyMansBelly
Categories Sauces
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Ragu Recipe Contest Entry.
- Pre-heat oven to 400 degrees Fahrenheit.
- Butter the bottom and sides of a 9" springform pan. Also fold a piece of foil around the bottom of the pan to catch any leaks as the dish cooks in the oven.
- In a large pot, bring water and salt to a boil over high heat. Once water is boiling, slowly whisk in corn grits.
- Reduce heat to simmer and stir frequently, to keep corn grits from sticking to the pot, until mixture is very thick.
- Stir the butter into the cooked polenta. Set pan aside, but cover the surface of the polenta with a piece of plastic wrap to keep the polenta from forming a skin on the top.
- In a large skillet, break up the Italian sausage and cook until it is browned and cooked through.
- Add the jar of Ragu to the sausage, stir to combine and cook just until it is heated through. Remove from heat and set pan aside.
- Pour half of the polenta into the springform pan and spread it evenly in the pan.
- Slice the log of goat cheese into equally thick slices (about 20) and arrange half of the goat cheese evenly over the top of the polenta.
- Sprinkle 1/4 cup of the Parmesan cheese over the goat cheese and polenta.
- Spread the arugula evenly over top of the cheese.
- Pour half of the sausage and Ragu mixture over top of the arugula and spread it evenly across the whole pan.
- Pour remaining polenta over top of the meat sauce and spread evenly in the pan.
- Spoon the rest of the sausage and Ragu mixture on top of the layer of polenta and spread it into an even layer.
- Arrange the remaining goat cheese evenly on top of the meat sauce.
- Sprinkle the 1/2 cup of Parmesan cheese evenly over top of the pasticciata.
- Place the foil lined springform pan onto a baking sheet and slide into the oven to bake for 45 minutes.
- Remove from oven when cheese is golden brown and bubbly.
- Let the pasticciata rest for 20 minutes before removing the outer ring and serving. This will allow it to cool a bit and will stay together once the outer ring has been removed.
Nutrition Facts : Calories 488.2, Fat 32.1, SaturatedFat 15.8, Cholesterol 74.5, Sodium 1320, Carbohydrate 27.1, Fiber 2.3, Sugar 1.5, Protein 23.2
CURRIED SHRIMP AND POLENTA #RAGU
Ragú® Recipe Contest Entry. A fusion of Italian and Middle Eastern flavors and ingredients utilizing Ragu Spicy Italian Style Sauce
Provided by Erin C.
Categories Sauces
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place water and milk in a large pot on high, cook till boiling.
- When boiling add the salt and polenta and whisk for five minutes.
- Lower heat and simmer covered for 45 minutes, whisking occasionally.
- When polenta has finished cooking, pour onto a cutting board to cool. When it is cooled, cut into rectangles. Add olive oil to a frying pan and crisp the polenta on both sides. You will need to let it cook for about five minutes on each side. When finished cooking on both sides remove from the hear and plate the polenta.
- Cook bacon in a sauce pan, when finish remove from pan and shop into fine pieces.
- Add garbanzo beans to the saucepan and cook in the bacon drippings for two minutes.
- Add jar of Ragu Spicy Italian Sauce and bring to a simmer.
- In a frying pan heat olive oil on low heat.
- After two minutes add the shrimp and season with salt and curry powder.
- Cook the shrimp for a several minutes on each side, till it turns pink.
- Finish the dish by pouring sauce over the fried polenta and topping with the cooked shrimp.
Nutrition Facts : Calories 516.7, Fat 29.4, SaturatedFat 6.2, Cholesterol 42, Sodium 2774.6, Carbohydrate 51.9, Fiber 6.4, Sugar 0.3, Protein 13.3
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