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Venetian Shrimp with Polenta
Ingredients
  • 8 cups water
  • 2 cups stone-ground plain white or yellow cornmeal
  • 1 ¼ teaspoons fine sea salt
  • 1 fresh bay leaf
  • Shrimp
  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • ¼ teaspoon crushed red pepper, plus more to taste
  • ½ cup dry white wine
  • ¾ cup lower-sodium chicken stock
  • 2 pounds peeled and deveined raw large wild-caught Gulf shrimp
  • 2 teaspoons lemon zest
  • ½ teaspoon fine sea salt
  • ¼ cup unsalted butter, cut into pieces
  • ½ cup finely chopped fresh flat-leaf parsley, divided
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