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Fried Grey Shrimp with Soft Polenta
Tiny shrimp are floured, fried crisp and salty, then folded with a little beaten egg until barely set. Spoon them over loose polenta for a Venetian lagoon classic.
- YieldServes 4 to 6
- Hands-on40 min
- Total1 h 9 min
- Difficulty
Ingredients
- 600 gsmall whole shrimp, tiny grey or brown shrimp that can be eaten whole, rinsed
- 30 gall-purpose flour, sifted
- to tastesunflower oil, for frying
- 1egg, lightly beaten
- to tastefine sea salt
Soft polenta
- 1200 mlwater
- 10 gfine sea salt
- 200 gpolenta, fine-ground, not instant
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