Polenta with shrimps and Balsamic Vinegar
But do we want to talk about Polenta with shrimps and Balsamic Vinegar? Have you ever tasted it? One forkful leads to another and the result, a mix of rustic and modern, is definitely … wonderful!
And not only! In the recipe that we want to propose here today, in addition to the polenta with Traditional Balsamic Vinegar of Modena, we also add shrimp tails and a pinch of pepper!
A refined dish, a simple preparation.
Here are the ingredients for 4 people:
- 200 grams of cornflour
- 300-350 grams of shrimp tails
- 1/2 litre of fish broth
- 2 tablespoons of traditional balsamic vinegar of Modena P.D.O.
- 40 grams of butter
- 1 garlic clove
- Salt and pepper
- Heat the fish broth in a pot. Before it boils, add the flour, mixing constantly with a wooden spoon.
- Cook over very low heat for about 30-40min, constantly mixing.
- In the meantime, shell the shrimp tails and brown them for a few minutes in a non-stick pan with the butter. After that add a garlic clove. Season with salt and pepper to taste.
- Once the polenta has been cooked we are ready to serve: place the polenta on a plate and add some shrimp tails on top with their sauce.
- And finally … add a little of Traditional Balsamic Vinegar of Modena P.D.O. (strictly added raw at the end!)
In fact, the Traditional Balsamic Vinegar of Modena must be used raw! The flavours and the characteristic aroma that makes it unique are lost if the product is placed on the flame. In case you need to use Balsamic Vinegar in cooking, we recommend that you opt for Balsamic Vinegar of Modena P.G.I.
And now … Enjoy your meal!
(and let us know if it’s rated 10!)
Greetings from Modena!