Fra Diavolo Shrimp with Polenta and Baked Eggs
“I love this dish because when you break the egg into the polenta, it creates a velvety texture, and the richness from the yolk works very well with the spiciness of the shrimp fra diavolo. It’s a very easy recipe that is an updated take on two of my favorite American classics,” says chef Daniel Giorgio from Little Nonna’s in Philadelphia.
- 16 each head-on Gulf shrimp
- 4 bunches broccoli rabe, stems taken off
- ¼ cup extra virgin olive oil
- 1 tbsp chili flake
- 3 tbsp minced garlic
- 2 cups dry white wine
- 4 tbsp butter, unsalted
- 1 ½ cups heavy cream
- 3 cups cold water
- 1 tbsp salt
- 1-cup fine ground instant polenta
- ¼ cup fontina, shredded
- ¼ cup taleggio, cut into small cubes
- ¼ cup parmesan, grated
1. In a large saucepan, combine the cream, water, and salt. Bring to a boil over high heat, then reduce heat to medium. Gradually whisk in the polenta in a slow and steady stream to avoid lumps. Whisk until the liquid has been absorbed and the polenta bubbles. Keep whisking, or the polenta will scorch.
2. Once it comes to a simmer, switch to a wooden spoon and stir every few minutes until the polenta is creamy without any grittiness. After 15 minutes, remove from the heat and stir in the cheeses. Evenly portion the polenta into 4 oven safe dishes and crack one egg into each, season the egg with salt and pepper. Place in the oven for 5 minutes and pull out.
3. While eggs are in the oven, in a small pot bring 6 cups of seasoned water to a boil. Add broccoli rabe and boil until bright green. Drain and shock in ice water. Once cooled, drain well and place on dry kitchen towel to absorb any excess water. Heat a large sauté pan, add extra virgin olive oil and minced garlic, cook over moderately high heat until fragrant, about 10 seconds. Add chili flakes, then deglaze with white wine.
4. Add shrimp to the pan and sauté until cooked through, around 4 minutes, then add broccoli rabe and butter. Once butter is melted, plate on top of the polenta. Garnish with chopped parsley and grated parmesan cheese.Back to top