Ingredients for Shrimp Polenta Italian Bowl Ragu
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How to Make Shrimp Polenta Italian Bowl Ragu
- Cook bacon: In a deep medium non-stick pan, cook bacon cubes over medium-high heat until crispy. Remove bacon and place on paper towels to drain.
- Sauté shrimp: Reserve 1 tablespoon of bacon fat in the pan. Add shrimp and cilantro; sauté over medium-high heat until shrimp turn pink (about 2-3 minutes). Remove shrimp and set aside.
- Warm ragu: Add Ragú sauce to the pan with the bacon fat and cilantro. Stir to combine, picking up the flavors from the pan. Reduce heat to medium, cover, and warm through for 5 minutes.
- Prepare polenta: In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil. Gradually whisk in 1 cup of polenta.
- Cook polenta: Reduce heat to low, and simmer, stirring frequently, until polenta thickens and becomes creamy (about 15-20 minutes). Stir in butter and Parmesan cheese until melted and well combined.
- Assemble bowls: Divide the ragu among 5 bowls. Top each with an equal portion of polenta, 3 shrimp, and a sprinkle of cooked bacon. Garnish with extra cilantro, if desired. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
1g
Fat
21g
Carbs
6g
