This dish has the same attributes as the trout with polenta dish I presented a couple of weeks ago: it is healthy, quick and easy, gluten-free and mainly compliant with most New Year’s resolutions. More importantly it is delicious. The slightly sweet succulent langoustine or crayfish are flavoured with a slight taste of garlic, wine and olive oil and served in a pool of satisfyingly creamy white polenta.
“White polenta?” I hear you say. White polenta is from Veneto and Friuli-Venezia Giulia. It is more delicate in flavour and texture than the normal yellow polenta and pairs beautifully with these delicate little seafood. White polenta is made from white corn and used to be more prevalent before the war when it started to be replaced by more productive hybrids. I first ate it in Venice served with tiny gray lagoon shrimp (schie) and radicchio and I have never looked back. If you cannot find white polenta, normal polenta (although select one as finely milled as possible) makes a more rustic, but equally delicious, interpretation of this dish. In thinking about it, I suppose the Southern American favourite of shrimp and grits is probably a close approximation of this traditional Venetian dish.
Polenta bianca con scampi (white polenta with langoustines) – Veneto
For an illustrated step-by-step guide, click here.
450 grams shelled langoustine, Norway lobster, Dublin bay prawns or crayfish (in brine is fine) or tiny shrimp
1 garlic clove, peeled and bruised
45 mls extra-virgin olive oil, plus extra for drizzling
125 mls white wine, dry
10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped (optional)
300 grams white polenta, cooked (see method here)
1.5 liters water
In a saute pan, fry the garlic in the olive oil until coloured.
Remove the garlic and discard. Add the crayfish and the wine and cook for about 4 minutes. Add salt to taste. Toss with the parsley, if using.
Pour the polenta onto a plate and top with the crayfish. Drizzle the olive oil over top.