Serves 4


8 ea. Jumbo Shrimp (either u/12, u/10, u/8)
1 C. Gorgonzola (crumbled)
1 pkg. Pancetta (Sliced Bacon can be substituted)

1 C. Polenta (instant)
4 T. Butter (unsalted)
1 T. Garlic (minced)
1 tsp. Rosemary (finely chopped)
1 tsp. Sage (finely chopped)
1 tsp. Thyme (finely chopped)
1 C. Heavy Cream
1 C. Whole Milk
½ C. Parmesan (grated)
4 C. Water (will be added as needed)
Salt & Pepper to Taste

4 C. Spinach (fresh if possible
1 T. Butter
½ T. Garlic (minced)
Salt & Pepper to Taste

1. Melt gorgonzola in a microwave safe dish, till it is spreadable.
2. Butterfly shrimp & spread gorgonzola inside the shrimp where you have butterflied them.
3. Wrap sliced bacon around shrimp starting at the tail covering all of the gorgonzola so it does not seep out when cooking.
4. Using a vacume sealer seal shimp in bag (this will help everything stay together) skip this step if you do not have a vacume sealer.
5. Meanwhile saute garlic with butter & herbs till garlic is almost caramelized in a sauce pan or cooking pot.
6. Add milk, cream & ½ the water & bring to a simmer.
7. Add polenta & quickly stir with a whish as you are adding the polenta.
8. Constantly whisk polenta to ensure it does not burn.
9. Cook for approximately 5 minutes while constantly whisking.
10. Add ½ cup water at a time if polenta gets to thick & cook till well incorporated. This may not be needed, depending on how thick or think you like your polenta.
11. Finish polenta with grated parmesan, you can always add more if you like. Once parmesan is melted turn off heat let sit while shrimp is being cooked.
12. Cook shrimp on a grill if possible. If not cook in a saute pan, making sure all bacon is crisp & shrimp is cooked all the way through. This should take about 5 mins.
13. Saute fresh spinach with butter & garlic until spinach is wilted & turn off heat.
14. Place even amounts of polenta on each plate topped with a touch of spinach, then finished with the cooked jumbo shrimp.

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