Directions

• Put 3 cups of water in a medium saucepan to heat on high. Whisk in the polenta, making sure to dissolve any lumps. Stir with a wooden spoon to prevent clumping and then turn heat to low when it comes to a boil. Continue to stir the polenta every few minutes, making sure to scrape the bottom to prevent it from burning. About 20 minutes. While the polenta cooks, add the shell on shrimp to a sauté pan over medium heat and sear on both sides about 1 minute per side. Remove shrimp and add olive oil to pan. Add the onion/shallot and the fennel. Season with salt and pepper and stir. Once the onion and fennel start to soften, add the garlic. Cook for about a minute and then stir in the tomato paste. Cook for 1 more minute. Add the white wine, lemon zest and capers and cook until the onion and fennel are soft. Shell the shrimp once they are cool enough to handle and add them back to the pan along with the parsley. Serve over the polenta.