Soft Polenta with Rock Shrimp Ragout

Soft Polenta with Rock Shrimp Ragout       (from Mario Batali)

Serves 6

1 tablespoon sugar

1 cup quick-cooking polenta (6 ounces)

1/4 cup plus 2 tablespoons extra-virgin olive oil

Salt

4 scallions, thinly sliced

1/2 teaspoon crushed red pepper

3 tablespoons tomato paste

1/2 cup dry white wine

1 1/2 pounds shelled rock shrimp

1/4 cup coarsely chopped flat-leaf parsley

1 tablespoon fresh lemon juice

1 1/2 teaspoons finely grated lemon zest

Freshly ground pepper

In a medium saucepan, bring 5 cups of water to a boil with the sugar. Whisk in the polenta in a thin stream. Cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat. Stir in 3 tablespoons of the olive oil and season with salt. Press a piece of parchment or wax paper directly onto the surface of the polenta and keep warm.

In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the scallions and crushed red pepper and cook over moderate heat for 1 minute. Add the tomato paste and cook, stirring, until slightly darkened, about 3 minutes. Add the wine and 1/4 cup of water and simmer over moderately high heat for 1 minute. Add the shrimp and simmer, stirring, until just cooked through, about 2 minutes. Stir in the parsley, lemon juice and lemon zest and season with salt and pepper. Remove from the heat.

Rewarm the polenta over moderately high heat, whisking constantly. Spoon a pool of polenta in the center of 6 shallow bowls. Spoon the shrimp and sauce over and around the polenta and serve right away.