Ingredients

Instructions

  1. For the polenta, bring stock and milk to a boil in a small, heavy saucepan over medium heat.
  2. Reduce heat to simmer and slowly add cornmeal to saucepan, whisking constantly. Cook, stirring constantly, for 20 minutes over medium-low heat.
  3. If polenta becomes too thick, slowly add as much as 1 more cup of stock.
  4. Stir in cheese and 2 tablespoons of the butter.
  5. Add salt and pepper to taste.
  6. Pour polenta into a greased 8-inch square pan and set aside and let cool until firm, about 45 minutes.
  7. For the shrimp, rinse shrimp and pat dry with paper towels.
  8. Sprinkle shrimp with sea salt and paprika and let marinate for 10 minutes.
  9. Heat olive oil in large heavy skillet over medium heat.
  10. Sauté garlic for about 30 seconds.
  11. Add shrimp and sauté until opaque in center, about 2 minutes on each side.
  12. Remove from heat and keep warm.
  13. For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallot, garlic, celery, salt, pepper, and paprika and cook until shallot is soft, about 5 minutes.
  14. Add the other tablespoon of butter and melt into vegetables.
  15. Whisk in flour.
  16. Add broth a few tablespoons at a time, very slowly, whisking to combine.
  17. When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice.
  18. Invert baking dish to remove polenta from pan.
  19. Cut polenta into four squares.
  20. Heat the remaining 2 tablespoons butter in large skillet over medium heat.
  21. Sauté polenta in butter until warmed through and golden brown on both sides.
  22. To assemble, place each polenta square on its own plate, stack shrimp on top of polenta and drizzle with sauce.
  23. Garnish with paprika, if desired.