Ingredients for Curried Shrimp And Polenta Ragu
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How to Make Curried Shrimp And Polenta Ragu
- In a large pot, bring 4 cups of water and 2 cups of milk to a boil over high heat.
- Add 1 teaspoon of salt and 4 cups of polenta to the boiling liquid. Whisk continuously for 5 minutes.
- Reduce heat to low, cover, and simmer for 45 minutes, whisking occasionally to prevent sticking.
- Once cooked, pour the polenta onto a lightly oiled cutting board to cool.
- After cooling, cut the polenta into 1-inch thick rectangles.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Crisp the polenta rectangles for about 5 minutes per side, until golden brown.
- Remove the crisped polenta from the skillet and set aside.
- In a saucepan, cook 4 slices of bacon until crispy. Remove the bacon, crumble, and set aside.
- Add 1 (15-ounce) can of garbanzo beans to the bacon drippings and cook for 2 minutes.
- Stir in 1 (24-ounce) jar of Ragú® Spicy Italian Sauce and bring to a simmer.
- In a separate skillet, heat 1 tablespoon of olive oil over low heat.
- Add 1 pound of shrimp to the skillet and season with 1/2 teaspoon of salt and 1 teaspoon of curry powder.
- Cook the shrimp for 2-3 minutes per side, until pink and opaque.
- To serve, spoon the ragu over the fried polenta rectangles and top with the cooked shrimp and crumbled bacon.
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
1g
Fat
30g
Carbs
17g
