roasted shrimp + polenta with pancetta (or halloumi) crisps
Prep time
Cook time
Total time
This one-pan supper from Molly Gilbert's new book is as pleasing to the eye as it is to the palate -- and it comes together in about half an hour. See the Notes, below, for suggested modifications.
By: Molly Gilbert (from Sheet Pan Suppers)
Makes: 4 servings
Ingredients
- 8-10 very thin slices round unsmoked pancetta
- 1 tube (18 ounces) precooked polenta, sliced into ½" thick rounds (about 16 slices)
- ½ pint cherry tomatoes, halved
- 1.5 T plus 1 tsp extra virgin olive oil
- kosher salt and freshly ground black pepper
- 1 T freshly squeezed lemon juice
- 1 or 2 cloves garlic, minced
- ½ tsp oregano
- ½ tsp Worcestershire sauce
- 1 tsp chopped fresh chives
- 1 generous pound 26/30 count raw shrimp, peeled and deveined, tails removed, blotted dry
Instructions
- Preheat oven to 400F with rack in center position. Line a sheet pan with parchment paper. Line a plate with paper towels.
- Arrange pancetta rounds on prepared pan and bake until crisp, 5-7 mins. Remove to the lined plate to cool and drain; set aside. (Keep parchment on the pan.)
- Place polenta rounds on the used sheet pan on top of the pancetta drippings.
- In a large bowl, toss together the cherry tomatoes with 1 tsp olive oil, ¼ tsp salt and ¼ tsp pepper. Scatter tomatoes around and over polenta. Bake tomatoes and polenta for about 10 mins.
- Meanwhile, whisk together remaining 1.5 T olive oil, lemon juice, garlic, oregano, Worcestershire, ¼ tsp salt, ¼ tsp pepper and chives in a large bowl. Add shrimp and toss to coat.
- After polenta and tomatoes have baked for 10 mins, arrange shrimp over the top in a single layer and return pan to the oven. Roast until shrimp are pink and just cooked through, about 8-10 mins.
- Serve shrimp, tomatoes and polenta warm with pancetta crisps on top. Enjoy!
Notes
The recipe above is taken directly from Sheet Pan Suppers. I modified the version pictured here in the following ways:
Subbing pancetta for halloumi cheese:
Swap the pancetta rounds for 7-8 oz of thinly sliced halloumi cheese. Arrange the slices on the parchment as you would the pancetta and bake for 10-12 mins, or until crisp and brown on the edges (it'll still have a bit of that halloumi 'squeak' in the middle). Set aside to enjoy with the finished dish.
Seasoning the polenta:
Knowing that the brand of prepared polenta I usually buy is quite bland, I opted to liberally season the rounds with salt and pepper before arranging them on the sheet pan and topping them with the tomatoes.
Subbing pancetta for halloumi cheese:
Swap the pancetta rounds for 7-8 oz of thinly sliced halloumi cheese. Arrange the slices on the parchment as you would the pancetta and bake for 10-12 mins, or until crisp and brown on the edges (it'll still have a bit of that halloumi 'squeak' in the middle). Set aside to enjoy with the finished dish.
Seasoning the polenta:
Knowing that the brand of prepared polenta I usually buy is quite bland, I opted to liberally season the rounds with salt and pepper before arranging them on the sheet pan and topping them with the tomatoes.
Recipe by the pig & quill at https://thepigandquill.com/roasted-shrimp-polenta-with-halloumi-or-pancetta-crisps/