Polenta.
8 cups water. 2 cups stone-ground plain white or yellow cornmeal.
1 1 4 teaspoons fine sea salt.
1 fresh bay leaf.
Shrimp. 3 tablespoons extra virgin olive oil.
4 garlic cloves, thinly sliced.
1 4 teaspoons crushed red pepper, plus more to taste.
1 2 cups dry white wine.
3 4 cups low-sodium chicken broth.
2 pounds of raw, wild, gutted Great Bay shrimp.
2 teaspoons lemon zest.
1 2 teaspoons fine sea salt.
1 4 cups unsalted butter, cut into small pieces.
1 2 cups chopped fresh flat-leaf parsley, separated.
Whisk 8 cups water, cornmeal, salt, and bay leaves in a large saucepan. The bottom and sides of the pot are usually boiled with a wooden spoon, stirring the bottom and sides. Reduce the heat to low and bring to a boil, stirring the bottom of the pan occasionally with a wooden spoon until the polenta is soft and thick, about 40 minutes. Remove from heat and close the lid to keep warm.
Heat the oil, garlic and red pepper in a large, deep skillet over medium-low heat. Cook, stirring occasionally, until tender and fragrant, about 3 minutes. Add the wine and simmer over medium-high heat. Simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the stock and re-simmer;Simmer for 3 minutes. Add the shrimp, lemon zest and salt. Cook, stirring frequently, until the shrimp are slightly opaque, about 4 minutes. Stir in the butter and half of the parsley. Once the butter has melted, remove from heat. Cover and steam the shrimp until cooked through, about 2 minutes.
Divide the polenta into a warm, shallow bowl;Top each with shrimp and sauce. Garnish with leftover parsley and serve immediately.