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Ingredients
  • subheading: For The Polenta:
  • ¾ cup fine-grind cornmeal
  • ¼ cup medium-grind cornmeal
  • 4 cups cold water
  • 1 teaspoon fine salt
  • 2 tablespoons unsalted butter or ghee
  • subheading: For The Shrimp:
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • ½ to 1 teaspoon red pepper flakes
  • ½ cup dry white wine (such as Soave or Vermentino)
  • ½ cup water
  • ½ teaspoon fine salt
  • 1 pound large wild shrimp, 31 to 40 per pound, peeled and deveined
  • 2 tablespoons finely chopped flat-leaf parsley
  • Juice of ½ lemon
  • 1 tablespoon unsalted butter or ghee
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